When I get huge oysters I like to bake them, like 3 barely fitting on a large dinner plate. I rotate a few recipes including Oysters Rockefeller, but a family favorite is my concoction called "Oysters PhD." There were so named because when I served it to a member of my dissertation committee he commented, "That does it Jack, I'll sign your papers now!! Anyone who can cook like this deserves his doctorate!!" It's a butter-based topping that can also be used for medium sized hard-shells, topnecks or cherrystones.
Ingredients: Garlic, softened salt free butter (1 stick for a dozen large oysters), garlic, 1/4 cup chopped Italian parsley, garlic, 1/2 Italian-style bread crumbs, garlic, 1 TBSP ground up green peppercorns, and did I mention garlic? Actually I use 3-4 large cloves pressed through a garlic press.
Method:
Ingredients: Garlic, softened salt free butter (1 stick for a dozen large oysters), garlic, 1/4 cup chopped Italian parsley, garlic, 1/2 Italian-style bread crumbs, garlic, 1 TBSP ground up green peppercorns, and did I mention garlic? Actually I use 3-4 large cloves pressed through a garlic press.
Method:
- Preheat oven to 375 °F
- Shuck oysters pour out most of the liquid and leave flesh in the larger shell. Place them in a metal baking dish
- Mix ingredients together and add an equal amount atop each oyster
- Bake until edges of oysters start to curl and the butter begins to brown.
