{"id":15656,"date":"2024-02-01T09:00:00","date_gmt":"2024-02-01T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=15656"},"modified":"2024-01-30T15:43:50","modified_gmt":"2024-01-30T20:43:50","slug":"baked-oysters-with-garlic-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-oysters-with-garlic-butter\/","title":{"rendered":"Baked Oysters with Garlic Butter"},"content":{"rendered":"\n\n\n\n\n
Preheat the oven to 450\u00b0 F.<\/p>\n\n\n\n
Combine butter, garlic, green onion, parsley, lemon juice, crumbs, salt, pepper and half the Parmesan. Blend until smooth.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Contributed by Vanda Lewis<\/a> Adapted From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n DID YOU KNOW?<\/p> 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.\u00a0 Our native eastern oyster, (Crassotrea virginica<\/a><\/em>) creates small chalky pearls, but without nacre, and they have no value.<\/p>