Broiled Oysters with Fine Herbs
You’ll notice that our recipes tell you to use rock salt in the pan when cooking oysters in their shells. A deep layer allows you to level the oysters in the salt, making them steady and also keeping the contents from spilling out of the uneven shells.
Remember to use caution when eating raw or partially cooked oysters.
- 3 dozen select oysters
- 1/4 pound butter, softened
- 3/4 cup green onion, including tops, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh tarragon, finely chopped
- 1/4 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