Brigsten's "Frank's Baked Oysters"

Ingredients

• 3/4 cup + 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 bread crumbs
• 1 tablespoon 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

Instructions

1. Heat oven to 500 degrees F.
2. Sauté 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.
3. 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.
4. 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.
5. Serve immediately.

Attribution

Frank Brigtsen, Brigtsen's Restaurant, New Orleans, Louisiana