Oreganata is an Italian culinary term that designates any dish containing oregano as a main flavoring component. Oyster Oreganata is a summer Italian favorite though it can be made with any shellfish as the core protein.


  • 1 quart raw shucked Taylor oysters meat, finely chopped
  • 1 ½ cups dried bread crumbs
  • 2 oz Canadian bacon, finely diced
  • ¼ cup chopped fresh parsley
  • 2 tsp finely minced garlic
  • ¾ tsp dried oregano
  • Freshly ground black pepper to taste
  • ¼ cup grated Parmesan Cheese
  • 12 oyster half shells, clean or ceramic baking shells 


  1. Heat the oven to 400°F.
  2. In a medium-sized bowl, combine all the ingredients except the shells.
  3. Stir the ingredients to mix them well.
  4. Using a spoon divide the mixture among the 12 half shells.
  5. Gently tap down the stuffing to make it compact.
  6. Place the stuffed shells on a baking sheet.
  7. Top with cheese.
  8. Put the sheet in the hot oven.
  9. Bake the shells for 10 minutes or until the tops begin to brown.
  10. Remove the oysters from the oven, and serve them immediately.