Oysters parmesan

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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