Good morning, everybody… Especially for Dry, who obviously loves oysters.cleokaya, this might appeal to you, too.
From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING” by: Barbara Stacy Publisher: THOMAS Y. CROWELL COMPANY New York Established 1834Piquant Baked Oysters Ostriche Piccanti 2 dozen oysters1 clove garlic, split3 tablespoons butterSaltPepper2 tablespoons olive oil1 tablespoon parsley1 cup bread crumbs1 teaspoon marjoramJuice of 1/2 lemon2 teaspoons chopped parsley1 lemon, cut into wedges Scrub the shells well and rinse in cold water.Pry open the shells and remove the oysters.Rub the deep half-shells with the garlic and butter; put oysters back in the half-shells and sprinkle with salt and pepper.Mix all ingredients but lemon wedges, and top each oyster with some of the mixture.Arrange in a shallow baking pan and bake in a moderate oven, 350° F., for 10 minutes, or until edges of the oysters curl.Arrange on individual plates and garnish with lemon wedges. SERVES 4. Note from me: The two parsley amounts are in the recipe in the book. I don’t know what the difference is between parsley and chopped parsley. There’s Chocolate Banana cookies at “Shoe” today, too.