Oysters Parmigiana

Ah, Valentines Day it's all about love and romantical feelings. Can you keep a secret? I am chaperoning the Valentine's Day dance at the high school tonight. Lauren does not know, if she knew she would lock me in the attic until the dance was over. Really, how embarrassing can I be? It's not like I'm going to show up with curlers in my hair covered with a scarf, highwater pants and white socks, that's my Mom's M.O. I promise not to line dance, do they still do that?

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.









Happy Valentines Day!