{"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":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,228,217,15,106,98,215,216,218],"tags":[239,47],"class_list":["post-7079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-broiled","category-fall","category-mariners-menu","category-oysters","category-shellfish","category-spring","category-summer","category-winter","tag-appetizers","tag-herbs"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\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. Mariner&#039;s Menu shares Broiled Oysters with Fine Herbs.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-oysters-with-fine-herbs\/\" \/>\n<meta property=\"og:site_name\" content=\"Mariner&#039;s Menu\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ncseagrant\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-09T13:56:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-19T13:48:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/Broiled_Oysters_Fine_Herbs_216_600x400-e1683555391248.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"337\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vanda Lewis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:site\" content=\"@seagrantnc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vanda Lewis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/\"},\"author\":{\"name\":\"Vanda Lewis\",\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/#\\\/schema\\\/person\\\/03e78ec46f956e6c45ff0fb159d9df51\"},\"headline\":\"Broiled Oysters with Fine Herbs\",\"datePublished\":\"2015-03-09T13:56:59+00:00\",\"dateModified\":\"2023-12-19T13:48:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/\"},\"wordCount\":103,\"publisher\":{\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/wp-content\\\/uploads\\\/sites\\\/12\\\/2016\\\/10\\\/Broiled_Oysters_Fine_Herbs_216_600x400-e1683555391248.jpg\",\"keywords\":[\"appetizers\",\"herbs\"],\"articleSection\":[\"Appetizers\",\"Broiled\",\"Fall\",\"Mariner's Menu\",\"Oysters\",\"Shellfish\",\"Spring\",\"Summer\",\"Winter\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/\",\"url\":\"https:\\\/\\\/ncseagrant.ncsu.edu\\\/mariners-menu\\\/broiled-oysters-with-fine-herbs\\\/\",\"name\":\"Broiled Oysters with Fine Herbs - 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