BIG TONI’S ITALIAN KITCHEN

Baked oysters with oil and parsley

For 6 to 36 people

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Coarse Sea salt or fine pebbles washed

36 oysters scrubbed and shelled then placed back in the deeper shell keeping as much of the liquid as possible in each shell

1 1/2 tablespoons of fine dry breadcrumbs

1 1/2 tablespoons of freshly chopped parsley

Freshly ground pepper

4 tablespoons of olive oil

A squeeze of lemon and a drop of Tabasco for each oyster

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How to make:

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Preheat the oven to 250C Hot.

The oysters need to be in one layer so have a dish or dishes big enough.

Spread the salt or pebbles over the dish.

Arrange the oysters on the salt/pebbles this helps keep them upright and hot once cooked.

Top each oyster with a sprinkle of breadcrumbs and parsley and a turn of the pepper mill.

Pop the oysters into the oven for 3 to 4 minutes and serve at once with a squeeze of lemon and the one drop of Tabasco.

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We like to have this dish with drinks before Christmas lunch, its even better with some of the Baked oysters with parmesan.

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36 oysters will serve 6 as a antipasti or up to 36 as finger /party food.

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"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.

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From all good supermarkets.

Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil. 

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You can order it here.