Name: "Frank's Baked Oysters" with Mushrooms, Garlic Bread Crumbs, and Romano Cheese
Ingredients: 3/4 cup plus 1 teaspoon extra virgin olive oil; 3 cups sliced mushrooms; 3/4 teaspoon salt, in all; 1/8 teaspoon ground black pepper; 1/2 teaspoon anise seeds; 1/4 cup breadcrumbs; 1 cup finely grated Romano cheese; 2 teaspoons finely chopped fresh thyme; 4 tablespoons finely chopped fresh oregano; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon hot Hungarian paprika; 2 tablespoons minced fresh garlic; 24 freshly shucked oysters, on the half shell

Directions

Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.

Recipe courtesy of Frank Brigtsen, Brigtsen's Restaurant, New Orleans, LA

"Frank's Baked Oysters" with Mushrooms, Garlic Bread Crumbs, and Romano Cheese

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