Description
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Ingredients
- ½ cup butter
- 1 large onion, chopped
- 2 cloves garlic, chopped, or more to taste
- 1 ½ tablespoons dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or to taste (Optional)
- 1 quart fresh shucked oysters, drained and liquid reserved
- 1 cup Italian seasoned dry bread crumbs
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square baking dish.
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onions are translucent
- about 5 minutes. Stir in parsley
- oregano
- thyme
- salt
- black pepper
- and cayenne pepper until combined. Gently mix in oysters; cook
- stirring often
- until the edges of the oysters begin to curl
- about 8 minutes. Stir in bread crumbs and reserved oyster liquid until thoroughly combined. Spoon dressing into the prepared baking dish; sprinkle with Parmesan cheese.
- Bake in the preheated oven until top is golden brown
- 15 to 20 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6