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Add a photoOne of my favorites to make......brings back memories of working at my first restaurant....The King's Contrivance Restaurant in Columbia, Maryland!
Ingredients
- 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
Directions
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 103 | 50% |
| Total Fat 11.66g | 15% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 420mg | 18% |
| Potassium 135mg | 4% |
| Total Carbs 16.98g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.34g | 1% |
| Protein 8.49g | 14% |
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