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Baked Oysters with Tasso Cream

 Baked Oysters with Tasso Cream
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, Birmingh
12 ServingsPrep: 1 hour Bake: 10 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Increase oven setting to 350°. Shuck oysters, leaving oysters in

2 of 2

Baked Oysters with Tasso Cream (continued)

Directions (continued)

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