Ingredients: 2 dozens Fresh oysters on the half shell,4 springs flat-leaf Italian parsley, minced,4 green onions, minced,A handful of fresh celery leaves, minced,6 or more fresh tarragon leaves, minced,6 or more fresh chervil leaves, minced,1/2 cup dried fresh French bread crumbs, unseasoned,12 tablespoons unsalted butter, softened,Salt and fresh ground black pepper, to taste,Tabasco, to taste,2 tablespoons Pernod,Rock salt
Instructions:
- Finely mince the parsley, green onions and the herbs.
- In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod.
- Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around.
- Spoon an equal amount of the herb butter paste on top of each oyster.
- Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.
- Serve immediately.
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