another fresh seafood idea
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.