Here, the combination of sweet jelly with the slight bite of the smoked paprika is a winner.
Serve the oysters as a light meal or as an appetizer. They are also great served straight from the oven as a cocktail canape.
Servings: 24 oysters
- 24 oysters, washed thoroughly
- 2 tablespoons unsalted butter
- 2 tablespoons peach jelly
- 1/2 tablespoon sweet smoked Spanish paprika (pimenton)
- 1 cup fine dried bread crumbs
Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler.
Shuck the oysters and discard the top shells. Arrange the oysters on a baking sheet so that they hold their juices; you might need to lay down a base of salt to stabilize them.
Melt the butter with the jelly and the smoked paprika in a small saucepan over low heat. Place a small spoonful of the mixture on top of each oyster. Top each with a sprinkling of bread crumbs.
Broil until the edges of the oysters begin to curl and the bread crumbs are crisp and golden brown, about 3 minutes. Serve immediately.
Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).
Tested by Sarah Meyer Walsh.
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