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Broiled Oysters with Fine Herbs


  • 3 dozen select oysters
  • ¼ pound butter, softened
  • ¾ cup finely chopped green onion, including tops
  • ¼ cup finely chopped fresh parsley, finely chopped
  • ¼ cup finely chopped fresh tarragon, finely chopped
  • ¼ cup fresh cracker crumbs
  • 2 teaspoons fresh lemon juice
  • rock salt

Shuck oysters and place the deep half of the shells level on a bed of rock salt on baking pan. Mix together butter, onion, parsley, tarragon, crumbs and lemon juice. Divide evenly over oysters. Broil about 4-inches from heat until done, about 5 to 8 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas