Baked Oysters with Tasso Cream Recipe
Baked Oysters with Tasso Cream Recipe photo by Taste of Home
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Baked Oysters with Tasso Cream Recipe

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I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. We take a lot of pride in our food, particularly this dish. Apalachicola oysters are the best! We wouldn’t make this dish without them. —Taylor Hicks, Birmingham, Alabama
TOTAL TIME: Prep: 1 hour Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 10 min.
MAKES: 12 servings


  • 4 slices white bread
  • 1/4 cup butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ounces tasso ham or fully cooked chorizo, finely chopped (about 1/2 cup)
  • 2 tablespoons chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups heavy whipping cream
  • 1 to 2 dashes Louisiana-style hot sauce
  • Salt and pepper to taste
  • 1 dozen fresh oysters in the shell, scrubbed

Nutritional Facts

1 oyster with 2 tablespoons sauce: 236 calories, 22g fat (13g saturated fat), 79mg cholesterol, 229mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 5g protein.


  1. Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine.
  2. In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm.
  3. Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving. Yield: 1 dozen (1-1/2 cups sauce).
Originally published as Baked Oysters with Tasso Cream in Taste of Home Recipes Across America 2013, p155

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