Broiled Oysters with Fine Herbs

another fresh seafood idea

Broiled_Oysters_Fine_Herbs_216

Broiled Oysters with Fine Herbs. Photo by Vanda Lewis

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 margarine or butter, softened
  • 3/4 cup green onion, including tops, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh tarragon
  • 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 margarine, onion, parsley, tarragon, crumbs and lemon juice. Divide evenly over oysters. Broil about 4 inches from heat until done, about 5 to 8 minutes. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s