Baked Oysters
1 1/2 pt. oysters, drained (about 30 oysters)
1/4 cup butter
1/4 cup olive oil
2/3 cup Italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 tsp. tarragon
1/2 tsp. oregano
2 Tbsp. parsley, minced
2 tsp. garlic, minced
2 Tbsp. green onion, chopped (green part only)
Melt the butter in a large skillet over low heat. Stir in the olive oil. Add all of the remaining ingredients to the butter mixture and mix well. Remove the mixture from the heat. You can refrigerate the crumb mixture at this point (or keep going).
Arrange the oysters in individual ramekins. Pour an equal amount of the bread crumb mixture over each of the ramekins. Bake at 450 degrees until the topping browns (about 13 minutes). Serve immediately.
Our comments: Every year, Mary Beth and Delo Caspary send a gallon of super-fresh oysters to Hays' parents. Last year, Chandler and Henry were out of town, so Hays nabbed the oysters. We contacted the Caspary's for their favorite oyster recipe and this is it. You will not be disappointed!