Italian Baked Oysters

• 24 extra-small oysters, shucked, or
• 2 (10 ounce) jars shucked oysters
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 1/2 cup breadcrumbs
• 2 tablespoons minced green onions
• 2 tablespoons minced fiat-leaf parsley (italian)
• 1 tablespoon minced tarragon
• 1 tablespoon minced garlic
• 1 pinch cayenne
• salt & freshly ground black pepper

1. PREHEAT THE OVEN to 450u0b0F.
2. DIVIDE THE OYSTERS among individual gratin dishes.
3. Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
4. In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
5. Pour the olive oil/butter mixture over the crumbs and stir to mix well.
6. SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
7. Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.

oysters, oysters, extra virgin olive oil, butter, breadcrumbs, green onions, fiatleaf parsley, tarragon, garlic, cayenne, salt

Taken from www.food.com/recipe/italian-baked-oysters-392787 (may not work)