Did you know I got married on Valentine's Day in 1992? Yep, Saturday is our 17th wedding anniversary!
Instead of chocolate, we prefer the real food of love, oysters or erstas in you live in the Big Easy.
Oysters Parmigiana is a wonderful appetizer or side dish. Get your sweetie in the mood for love!
Blend together in a bowl 1/2 teaspoon , 4 tablespoons minced parsley, 6 cloves of minced garlic, 1/4 teaspoon black pepper, 1/2 teaspoon, juice form one lemon, 1/2 teaspoon thyme, and 1/2 teaspoon marjoram. Blend with your hands to get maximum coverage of the lemon juice and garlic. Set the mixture aside.
Place 10 to 12 large oysters in a colander and let them drain. Do not rinse them!
Melt 3/4 of stick of butter over low heat and add 2 crushed cloves of garlic and let them hang out together while you get the rest of the dish ready. After the garlic and butter have been together for about 10 minutes, remove and discard the cloves and move from the heat to let cool slightly.
While the oysters are draining, mix together 1 cup of Italian bread crumbs and 1 cup of freshly grated Parmigiana-Reggiano cheese, and let that mixture set for about 15 minutes.
Using your hands combine the breadcrumb and herb mixtures.
Butter a small oven safe baking dish and line the bottom with the oysters. Pour the garlic butter over the oysters and evenly spread the bread/herb mixture over the oysters. Add a few pats of butter on top and sprinkle about 1/4 cup of grated Parmigiana-Reggiano cheese over the top.
Bake in a 450 degree over for 10 to 12 minutes. After the oysters are baked, you can place the dish under the broiler to brown the top for extra crunchiness.
Happy Valentines Day!