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Ostriche alla Tarantina - Baked Oysters with Oil and Parsley

Ostriche alla Tarantina - Baked Oysters with Oil and Parsley

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Rock salt OR clean pebbles
  • 36 live oysters washed, scrubbed, shucked, and each placed on a half shell
  • 1 1/2 tbsp fine dry, unflavored bread crumbs (25 ml)
  • Black pepper ground fresh from the mill
  • 1 1/2 tbsp chopped parsley 25 ml
  • 1/4 cup extra virgin olive oil 60 ml
  • Freshly squeezed lemon juice

Equipment

  • Oven

Method
 

  1. Heat the oven to 500 F (260 C).
  2. Choose bake-and-serve dishes that hold the oysters in a single layer. Cover the bottom with rock salt or pebbles so the shells stay level and the dishes retain heat.
  3. Set the oysters in their half shells into the salt or pebbles. Add bread crumbs, a little pepper, parsley, and a few drops of olive oil to each.
  4. Bake on the uppermost oven rack for 3 minutes. Before serving, add a few drops of lemon juice to each oyster.

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