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24 oysters in shells 1 cup soft bread crumbs 1/3 cup grated parmesan or romano cheese 1/4 cup snipped fresh parsley 1/2 fresh thyme , minced 1/8 teaspoon pepper 1/4 cup butter or margarine , melted Rock salt 1 whole lemon , cut into wedges


Throughly was oysters in the shells in cold water; open each with an oyster knife or other blunt-tipped knife. Remove oysters with knife; drain. Discard flat uppers shells; wash deep bottom shells. Place each oyster in a shell half. Combine bread crumbs, parmesan cheese, parsley, thyme, and pepper; toss with melted butter. Top each oyster with about 1 teaspoon crumb mixture. Arrange shells on bed of rock salt in shallow baking pan. Bake in 425 F oven for 8 to 10 minutes or till crumb mixture is lightly browned and edges of oysters begin to curl. Garnish with lemon wedges