Recipe
- 16 oysters on the half shell
- ¼ cup butter, softened
- 1 tablespoon chopped garlic
- 3 tablespoons chopped green onion, including tops
- ¼ cup chopped fresh parsley
- 1 teaspoon lemon juice
- ¼ cup fresh bread crumbs
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese, divided
- rock salt
Preheat the oven to 450° F.
Combine butter, garlic, green onion, parsley, lemon juice, crumbs, salt, pepper and half the Parmesan. Blend until smooth.
Place oysters on the half shell in a bed of rock salt on a baking pan. Divide and spoon butter mixture evenly over oysters. Sprinkle with remaining Parmesan and bake until done and cheese is melted, about 8 to 10 minutes.
Contributed by Vanda Lewis Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Many bivalves possess nacre or mother-of-pearl and can create pearls if an irritant such as a grain of sand gets inside their shell. Our native eastern oyster, (Crassotrea virginica) creates small chalky pearls, but without nacre, and they have no value.
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