One more oyster recipe in honor of the Apalachicola Seafood Festival which wraps up for another year at noon today.  This is great served with hot crusty, freshly toasted garlic bread.

1 T EVOO
1 lg. onion, chopped
1/2 t dried thyme, crumbled
1/4 t dried oregano, crumbled
3 cloves garlic, minced
1/4 t red  pepper sauce
salt & pepper to taste
1 pt. shucked oysters w/liquor
1 C Italian style bread crumbs
2/3 C freshly grated Parmesan cheese (NOT the stuff in the green can)

1. Heat the EVOO in a non-stick skillet.  Add the onion and saute until softened taking care not to let it brown.  Sprinkle lightly with some salt to help soften.  Add the thyme, oregano, garlic, red pepper sauce and salt and pepper to taste.
2. Add the oysters; heat over medium heat for several minutes.  Add the reserved liquor.  Fold in the bread crumbs.
3. Transfer the mixture to a greased casserole and sprinkle with the Parmesan cheese.  Bake at 350 for about 20 minutes.

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