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1/2 cup fine, dry bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. dried basil
2 tsp. minced fresh parsley
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 pt (2 cups) shucked oysters, drained and picked over for shell
2 tbsp. extra-virgin olive oil
2 tbsp. dry white wine
2-3 tbsp. fresh lemon juice
Preheat oven to 425°F. Grease a small (8 to 9 inch) baking dish. It is best to use one that you can serve from, since the finished dish is difficult to transfer to another serving piece. Combine bread crumbs, cheese, herbs, salt, pepper and garlic powder. Put about 1/3 of the crumb mixture into bottom of baking dish. Place drained oysters in a single layer on top of the crumbs. Mix together olive oil, wine and lemon juice and sprinkle over oysters. Bake uncovered until oyters are set and crumbs are browned, 10 to 12 minutes. Serves 4.
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