Name: Oysters Stuffed with Herbed Mascarpone and Wrapped in Prosciutto
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Fish and Seafood
Ingredients: 12 oysters in shells; 1/2 cup mascarpone cheese; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh parsley; Kosher or sea salt and; freshly ground black pepper; 4 slices prosciutto; Garnish: chopped parsley

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Ingredients

12 oysters in shells

1/2 cup mascarpone cheese

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

Kosher or sea salt and

freshly ground black pepper

4 slices prosciutto

Garnish: chopped parsley

Instructions

Shuck oysters and set aside, reserving 12 shells (large “cup” sides). In a small bowl, combine mascarpone, chives, and parsley. Season with salt and pepper to taste. (Go easy on the salt: The oysters and prosciutto are salty, too.)

Position oven rack 4 to 5 inches from broiler and turn it on. Cut prosciutto slices in thirds (for a total of 12 4-by-2-inch pieces) and lay them on a clean surface. Place one oyster on bottom third of prosciutto piece; then place a small dollop (1 to 2 teaspoons) of mascarpone on top of oyster. Fold prosciutto over and place seam side down into reserved shell. Repeat with remaining oysters.

Arrange shells on a salt-lined baking sheet. Broil about 1 minute or until prosciutto crisps and lightly browns. Garnish with chopped parsley and serve immediately.