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
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
Preheat oven to 375 degrees or preheat broiler.
The oven rack should be 3 to 4 inches from the heat.
Peel and chop the garlic cloves.
Chop the parsley and thyme.
If you’re using dried thyme, you don’t need to chop it.
Grate the Parmigiano-Reggiano.
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.
Pack the bread crumb mixture into neat mounds over the oysters in the half-shells.
Place the shells on a baking sheet.
Sprinkle with 2 tablespoons olive oil.
Bake 15 to 20 minutes or broil 3 to 4 minutes until golden brown and crisp.
Serve warm with lemon wedges.