Oysters Parmigiana with AntipastiSlices of your favorite bread, toasted 16 oz. shucked oysters 2 T olive oil ½ cup grated Parmesan ¼ t salt 1 t dried basil 1 t Italian seasoning 1 T lemon juice Drain and rinse the oysters, then pat dry with paper towels. Combine cheese and dry seasonings in a mixing bowl. Add the oysters to the bowl and toss to coat. Heat the oil in a sauté pan over medium heat, then add the oysters. Drizzle with lemon juice. Cook for about 5 minutes, turning occasionally, until the water seeps out but they’re still plump. Serve immediately over bread, with extra Parmesan to garnish. Enjoy!
Copyright 2019 Karen Ullo
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, as well as the managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.