Oysters Canvasback

  • 40 oysters, on the half shell

  • ½ stick butter, melted

  • ¼ C. brandy

  • 1 tsp. thyme

  • Freshly cracked black pepper

  • ½ lb. bacon

  • ½ C. Parmeggiano-Reggiano cheese


Preheat oven to 425°.

Place the oysters on a cookie sheet.

Melt the butter in a saucepan. Add in brandy, thyme and pepper. 

Top each oyster with half a tsp. of the butter mixture.

Sprinkle on bacon & parmesan cheese and finish in oven for 1 more minute.

Serves 10


Seasonal Recipesnothyme