Creole Oysters
1 quart oysters, drained
2 cups Italian bread crumbs (Progresso)
1 cup grated Parmesan cheese
3 tablespoons chopped parsley
Juice of 2 lemons
3/4 cup olive oil
1 garlic clove, crushed
1/2 to 1 tablespoon crushed red pepper
Salt, to taste
Put oysters in baking dish. Mix remaining ingredients together. Top oysters with mixture. Bake at 350 degrees until oysters curl. Then place under broiler until lightly brown.
Serves 6 - 8
Specialty of the House originally featured in Domain, September/October 1989.
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