Best Baked Tasso Butter Oysters Recipes

Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

Provided by CJAY8248

Categories European

Time 22m

Yield 24 oysters, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

Steps:

Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.

Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9

Baked Oysters Brownefeller image

Provided by Alton Brown

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1 tablespoon minced garlic
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup Japanese (panko) bread crumbs
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups rock salt
24 oysters on the half shell, with their liquor

Steps:

Preheat oven to 425 degrees F.
Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.