If you are serving this as a casserole, it is best served as a small entree with hors d'oeuvres and drinks. Simply have a large serving spoon and a few small plates close by. To serve as a first course at dinner, I suggest you make individual servings. This can be prepared in individual ramekins. Simply layer crumb mixture, oysters, crumb mixture and a generous sprinkling of grated Parmesan cheese on top. Heat for about 20 minutes at 350° until heated through. Casserole, or individual ramekins, can be prepared earlier in the day, stored in the refrigerator and heated before serving.

6 cloves garlic, minced
2 onions, finely chopped
6 shallots, minced
1/2 cup butter (1 stick)

1/4 cup dry white wine
1/2 teaspoon paprika
1/2 teaspoon thyme flakes
1/4 teaspoon sage
salt and pepper to taste

6 cups fresh egg bread crumbs, about 12 slices of bread,
crusts removed and made into crumbs in food processor
3/4 cup grated Parmesan cheese
1/8 teaspoon cayenne pepper

1 can (8 ounces) whole oysters packed in water, drained.
Reserve juice.
3 tablespoons grated Parmesan cheese

In a Dutch oven casserole, sauté garlic, onion and shallots in butter until onion is soft, but not browned. Add the next 6 ingredients and simmer mixture until wine is almost evaporated. Toss in the crumbs, cheese and cayenne pepper until blended. Now add enough of the drained oyster juice until crumbs hold together.

In a 9-inch round porcelain baker, layer half the crumb mixture, the drained oysters and then the remaining crumbs on top. Sprinkle top with the 3 tablespoons grated Parmesan. Bake in a 350° oven for about 20 to 25 minutes, or until piping hot. Spoon directly from the porcelain baker onto individual small plates. Serves 8.

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