RECIPE
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.Yield
8 servings (serving size: 3 oysters)
Ingredients
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges
Preparation
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
Nutritional Information
Calories:76 (30% from fat)
Fat:2.5g (sat 1g,mono 0.5g,poly 0.5g)
Protein:5.4g
Carbohydrate:7.7g
Fiber:0.4g
Cholesterol:26mg
Iron:3.3mg
Sodium:234mg
Calcium:77mg
Italian cooking@home
by cooking mania
