| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Oysters Parmesan

1/4 cup chicken broth
2 tablespoons olive oil
1 1/2 cups bread crumbs
2 teaspoons minced garlic
1/4 cup chopped fresh parsley
48 shucked oysters
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 400°F.
2. Heat broth and oil in a large skillet over medium heat. Add bread crumbs and garlic and cook, stirring constantly, for 3 minutes, or until liquid has evaporated. Stir in parsley and remove from heat.
3. Coat a shallow baking dish with vegetable cooking spray. Spread 2/3 of bread crumb mixture in dish. Top with oysters. Mix Parmesan with remaining bread crumbs and sprinkle over oysters.
4. Bake 10 minutes or until crumbs are golden brown. Serve immediately.

Makes 24 servings.

Recipe provided courtesy of National Fisheries Institute.