Garlicky Baked Oysters

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  • 1/3 cup olive oil
  • 1/4 cup white wine
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon crushed red pepper flakes
  • 3 dashes TABASCO® brand Original Red Sauce
  • 2 cups oyster liquor or shellfish broth
  • 1 cup bread crumbs
  • 1 cup grated Parmesan cheese
  • Leaves from 3 sprigs fresh thyme
  • 3 dozen oysters on the half-shell, or 3 dozen shucked oysters, with their liquor


Preheat the oven to 500°. For the sauce, heat half the olive oil, the white wine, garlic, red pepper, and TABASCO® Sauce in a small saucepan. Add the oyster liquor. Bring to a boil, then remove the pan from the heat.

For the topping, in a small bowl, mix the remaining olive oil with the bread crumbs, Parmesan, and thyme.

Place the oysters on the half shells on a baking sheet, or the shucked oysters in a large baking dish or in individual ramekins. Spoon the sauce over the oysters and add heaping spoonfuls of the topping. Bake for 5 minutes, or until the edges of the oysters begin to curl and the topping is golden brown and bubbly.

Makes 6 servings.

Recipe from My Family Table: A Passionate Plea for Home Cooking by John Besh, Andrews McMeel Publishing

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