Stuffed Oysters
Ingredients
18
oysters, cleaned and shucked, top half discarded
¾ cup
herb stuffing mix, slightly crushed
½ cup (1 stick)
Kowalski's Unsalted Butter, at room temperature
1 ½ tsp.
chopped fresh thyme
1 ½ tsp.
minced garlic
½
small shallot, minced
- Kowalski's Extra Virgin Olive Oil, to taste
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
- lemon wedges and chopped fresh Italian parsley, for serving
Directions
- Preheat oven to 500°.
- Arrange oysters on a rimmed baking sheet.
- In a large mixing bowl, mix together next 5 ingredients (through shallot); spoon about 1 tbsp. butter-crumb mixture on top of each oyster half.
- Bake stuffed oysters in preheated oven until tops are golden-brown and crispy (about 5 min.).
- Remove from oven; let oysters cool on pan for 2 min.
- Drizzle with oil; season with salt and pepper.
- Squeeze lemon juice over oysters; garnish with parsley.
Tasty Tip:
- Before opening oysters, pinch any open ones before cooking. If an open shellfish won't snap shut, it should be discarded. After opening each oyster, be sure not to spill the delicious juice (also called oyster liquor).
