I have always wanted to make baked oysters, ever since I was a young girl and read M.F.K. Fisher’s Consider The Oyster, a mini masterpiece about the bivalve. In the spring, I am teaching this book in my Food Writing class at St. Joseph’s University, so I decided this winter that the oyster would be my pet project.
I can’t seem to make any recipe without tweaking it, so my version below is a mélange – I based it on the original, from Antoine’s Restaurant in New Orleans, then gleaned a few ideas from epicurious,com, which features 5 different versions.
½ cup chopped scallions
1 garlic clove
1 Tablespoon chopped parsley
1 stick melted butter
½ cup dry breadcrumbs
2 Tablespoons Pernod (or Pastis)
1 teaspoon fennel seeds
Splash of hot sauce
½ cup freshly grated Parmesan
Serve with lemon wedges, bubbly, and a broad grin.