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Stuffed Oysters, Taranto-Style

Taranto-Style Stuffed Oysters is a delectable southern Italian dish that you can also make with littleneck or cherrystone clams. Oysters are tricky to work with — don’t attempt to open oysters yourself; ask your fishmonger to open them. That way, you only have to stuff them!

Preparation time: 15 minutes

Cooking time: 15 to 20 minutes

Yield: 4 servings

6 tablespoons bread crumbs

4 to 6 tablespoons olive oil, divided

5 cloves garlic

Fresh parsley

3 tablespoons grated Parmigiano-Reggiano

Fresh thyme, or 1/2 teaspoon dried thyme

Salt and pepper to taste

24 oysters with shells (or substitute clams)

1 lemon, cut into wedges

  1. Preheat oven to 375 degrees or preheat broiler.

    The oven rack should be 3 to 4 inches from the heat.

  2. Peel and chop the garlic cloves.

  3. Chop the parsley and thyme.

    If you’re using dried thyme, you don’t need to chop it.

  4. Grate the Parmigiano-Reggiano.

  5. In a mixing bowl, combine the bread crumbs, 2 tablespoons olive oil, garlic, 3 tablespoons parsley, 3 tablespoons Parmigiano-Reggiano, 1 teaspoon fresh thyme, and salt and pepper.

  6. Mix well.

  7. Pack the bread crumb mixture into neat mounds over the oysters in the half-shells.

  8. Place the shells on a baking sheet.

  9. Sprinkle with 2 tablespoons olive oil.

  10. Bake 15 to 20 minutes or broil 3 to 4 minutes until golden brown and crisp.

  11. Serve warm with lemon wedges.

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