{"id":7079,"date":"2015-03-09T09:56:59","date_gmt":"2015-03-09T13:56:59","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=7079"},"modified":"2023-12-19T08:48:11","modified_gmt":"2023-12-19T13:48:11","slug":"broiled-oysters-with-fine-herbs","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-oysters-with-fine-herbs\/","title":{"rendered":"Broiled Oysters with Fine Herbs"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 dozen select oysters<\/li>\n\n\n\n<li>\u00bc pound butter, softened<\/li>\n\n\n\n<li>\u00be cup finely chopped green onion, including tops<\/li>\n\n\n\n<li>\u00bc cup finely chopped fresh parsley, finely chopped<\/li>\n\n\n\n<li>\u00bc cup finely chopped  fresh tarragon, finely chopped<\/li>\n\n\n\n<li>\u00bc cup fresh cracker crumbs<\/li>\n\n\n\n<li>2 teaspoons fresh lemon juice<\/li>\n\n\n\n<li>rock salt<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You&#8217;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. Mariner&#8217;s Menu shares Broiled Oysters with Fine Herbs.<\/p>\n","protected":false},"author":23,"featured_media":7080,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","footnotes":""},"categories":[162,228,217,15,106,98,215,216,218],"tags":[239,47],"displayCategory":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Broiled Oysters with Fine Herbs - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-oysters-with-fine-herbs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Broiled Oysters with Fine Herbs - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"You&#039;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. 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