oysters parmesan
- Categories
- Appetizers
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| Rock salt | |
| 12 mediums | Oysters in shells |
| Dairy sour cream | |
| ½ cup | Grated Parmesan cheese |
| ¼ cup | Craker crumbs |
| ¼ cup | Melted butter |
| ½ teaspoon | Dry mustard |
Fill 3 pie plates, 9* 1¼", ½" deep with rock salt; sprinkle with water. Scrub oysters in shells under running cold water. Break off thin end of shell with hammer. Force a table knife between halves of the shell at broken end; pull apart. Cut oyster muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell; discard other half. Arrange filled shells on rock salt base.
Spoon 1 tsp. dairy sour cream onto each oyster. Mix remaining ingredients together. Spoon about 2 tsp. cheese mixture onto each oyster.
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