by aargersi
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aargersi's Notes:
Expand1 dozen oysters, shucked and on the half shell - preserve the liquor as much as possible Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 clove garlic - minced Ask a question about this ingredient
1/8 cup minced red bell pepper Ask a question about this ingredient
1 jalapeno pepper - minced Ask a question about this ingredient
2 sliced of proscuitto - minced Ask a question about this ingredient
3 green onions - minced Ask a question about this ingredient
1/8 cup minced tomato (no seeds) Ask a question about this ingredient
1/2 cup bread crumb plus extra for sprinkling Ask a question about this ingredient
1 tablespoon tobasco (or more if you like it spicy - we do!) Ask a question about this ingredient
2 tablespoons grated parmesan Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 tablespoon fresh thyme Ask a question about this ingredient
a splash of dry white wine or more if needed Ask a question about this ingredient
preheat the oven to 400 and arrange your oysters on a baking tray.
Ask a question about this stepmelt the butter over medium heat, add the garlic, jalapeno and bell pepper. Saute until they are just soft.
Ask a question about this stepAdd the proscuitto, green onion and tomato and saute another minute or so. Turn off the heat and stir in the bread crumb. Add everything but wine, salt and pepper. Stir the mixture then add wine until it is fairly moist, like a thick batter or almost like a dough, taste and adjust salt and pepper.
Ask a question about this stepSpoon a dollop of the stuffing over each oyster to just cover it. Sprinkle just a pinch of breadcrumb on each, then bake them until they are toasted on top and starting to bubble up underneath - maybe 13-15 minutes
Ask a question about this stepserve piping hot with a wedge of lemon
Ask a question about this step
