Brigsten's "Frank's Baked Oysters" - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Brigsten's "Frank's Baked Oysters" (/showthread.php?tid=196822) |
Brigsten's "Frank's Baked Oysters" - tubeN2 - 04-22-2005 3/4 cup plus 1 teaspoon extra virgin olive oil 3 cups sliced mushrooms 3/4 teaspoon salt, in all 1/8 teaspoon ground black pepper 1/2 teaspoon anise seeds 1/4 cup breadcrumbs 1 tablespoon finely grated Romano cheese 2 teaspoons finely chopped fresh thyme 4 tablespoons finely chopped fresh oregano 1/2 teaspoon crushed red pepper flakes 1 tablespoon hot Hungarian paprika 2 tablespoons minced fresh garlic 24 freshly shucked oysters, on the half shell Preheat oven to 500 degrees F. Sauté the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately. |