Traditionally celebrated in New Orleans, Louisiana, due to its French-Creole heritage, réveillon is a festive dinner enjoyed after Christmas Eve midnight mass, and it features a menu of extravagant fare. Baked Oysters often make an appearance, and this classic recipe will make any holiday supper a special occasion.
Baked Oysters
Makes 18
Ingredients
- ¼ cup unsalted butter, softened
- 1 clove garlic, minced
- 1 teaspoon minced fresh parsley
- ½ teaspoon lemon zest
- ½ teaspoon minced fresh thyme
- ½ teaspoon hot sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons panko (Japanese bread crumbs)
- 2 tablespoons grated Parmesan cheese
- 18 fresh oysters on half shell
- Lemon wedges, to serve
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 450°.
- In a small bowl, stir together butter, garlic, parsley, lemon zest, thyme, hot sauce, salt, and pepper until well combined.
- In another small bowl, combine bread crumbs and cheese.
- In a 13x9-inch baking dish or on a large rimmed baking sheet, place oysters on half shell.
- Bake for 3 minutes. Evenly divide butter mixture among oysters; sprinkle with bread crumb mixture.
- Bake until oyster edges curl and bread crumbs are golden brown, about 5 minutes more. Serve immediately with lemon wedges. Garnish with parsley, if desired.
