Baked Oysters With Savory Mushroom Herb Crust Recipe

• 2 c. hearty hard-textured bread cubes (packed), abt 5 ounce
• 1 c. coarsely-minced mushrooms
• 1/4 c. freshly-grated Parmesan cheese
• 1/4 c. coarsely-minced fresh parsley
• 3 Tbsp. cool butter cut small pcs
• 1 Tbsp. lemon juice
• 1/2 tsp dry thyme
• 1/2 tsp dry basil
• 1/2 tsp salt
• 1/2 tsp Tabasco sauce
• 1/2 tsp freshly-grnd black pepper
• 2 doz medium oysters in shell (about 3 1/2" long)

1. Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine.
2. Add in the remaining ingredients, except the oysters, and process till the particles are well minced and pea-like in texture, about 30 seconds.
3. Set aside.
4. Preheat the oven to 475 degrees.
5. Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell.
6. Cover each oyster loosely with 1 rounded Tbsp.
7. of the breadcrumb-mushroom mix, coating the entire surface of the oyster.
8. Arrange the oysters on a baking sheet and place on the middle shelf of the oven.
9. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)
10. Bake till the topping is golden brown, 6 to 8 min.
11. Watch the time and the oysters carefully - they can overcook and dry out quickly.
12. Serve immediately.
13. This recipe yields 4 to 8 servings.
14. Comments: This simple topping gets its wonderful earthy flavor from mushrooms, herbs and cheese, making it a perfect finish for baked oysters.
15. Italian- or possibly French-style hearty-textured bread - preferably a day old - will produce the desired crumb consistency; avoid soft, airy loaves.

bread, mushrooms, freshlygrated parmesan cheese, parsley, butter, lemon juice, thyme, basil, salt, tabasco sauce, black pepper, oysters

Taken from cookeatshare.com/recipes/baked-oysters-with-savory-mushroom-herb-crust-75182 (may not work)