Yields 6 Portions
1 loaf French bread
1/2 cup + 2 tbsp Butter
1 tablespoon minced Onion
1/2 teaspoon Thyme
1/2 teaspoon Basil
1/2 teaspoon Paprika
1 pint drained Oysters
1 large well beaten Egg
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup fine Bread crumbs
1 whole wedged Lemon
Level of Difficulty:
This recipe has not been reviewed
Slice french bread in half lengthwise. Scoop out the center of lower half and process in a food processor to make the bread crumbs, set aside.
Place both halves of bread loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350°F degrees for 15 minutes or until toasted.
Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with bread crumbs. Saute oysters in 2 tablespoons of butter until golden brown.
Fill lower half of bread with Oyster filling. Cover with top half of bread loaf and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes.
Cut into 6 diagonal pieces; garnish each piece with a wedge of lemon. Serve hot.
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