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Beth Dunham
Course Appetizer


  • 1-2 cups coarse salt - optional*
  • 6 large fresh oysters
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped fresh fennel bulb
  • 1 thin slice prosciutto - finely chopped
  • 1/4 cup white wine
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon fresh chives- finely chopped
  • 1/4 teaspoon ground fennel seed
  • *the salt is used to hold the oysters shells level while baking you can also use crumbled up tin foil for the same purpose


  • Preheat the oven to 450F.
  • In a shallow baking dish, make six small piles of coarse salt.
  • Shuck the oysters, and discard the flat top shell. Cradle the oyster in its shell in the salt, and prepare the Rokefeller topping.
  • In a small skillet, over medium-high heat sautée the fennel in the olive oil until softened, about 3-4 minutes.
  • Add the prosciutto and continue to sautee until the prosciutto is crispy.
  • Add the white wine and increase the heat to high to deglaze the pan.
  • Stir constantly until the liquid has reduced by about half.
  • Remove from the heat, toss in the breadcrumbs, chives, and fennel seed, and stir until everything is combined.
  • Top each oyster with a heaping tablespoon of the breadcrumb mixture and drizzle with a little olive oil.
  • Bake until the edges of the oysters start to curl and the topping is lightly browned, about 6-9 minutes depending on the size of your oysters.