[CH] Creole Oysters

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green wrote:
"Hay, Deb!  I can always count on you for GREAT lamb and oyster recipes,"

Speaking of oysters...we got some fresh from the Gulf the other day and made
this that turned out really good.  Quick and easy, too.
Deb in Houston

Maryln Schwartz's Creole Oysters

1 quart oysters, drained
2 cups Italian bread crumbs (Progresso)
[we used some dry home made crumbs plus Italian herb seasoning]
1 cup grated Parmesan cheese
[we had freshly shredded Parmesan, so we used that]
3 Tbsp. chopped parsley
Juice of 2 lemons
3/4 cup olive oil
[we used extra virgin]
1 garlic clove, crushed
1/2 to 1 Tbsp. crushed red pepper
[we did this but also added a bunch of Calvin's mythical powder--the red
kind to match the color of the oysters -- wink wink]
Salt, to taste

Put oysters in baking dish.*  Mix remaining ingredients together.  Top
oysters with mixture.  Bake at 350 degrees [F] until oysters curl.**   Then
place under broiler until lightly brown.

*[we used one that held the oysters in a single layer in the bottom.]

**[ours were very well chilled, so this took longer than expected, about 15
min., start checking for curl after about 10 minutes if yours are also
cold...a glass baking dish that you can look thru the bottom to see the
oysters works best here so you don't overcook].

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