Saturday, February 25, 2012

Broiled Stuffed Oysters

We're still in a month with an "r" in it, so I am loving the plump briny oysters tat are coming from the Gulf Coast.  Thanks to Katrina and the oil spill, they're still a little more expensive.  But they're worth it.  Give me a dozen that I can douse in lemon and dip in a horseradish-spiked cocktail sauce please.

But here's another technique to enjoy these fantastic bivalves.  If you are uncomfortable using oysters on the shell, feel free to buy them shucked and nestle them in muffin pans to cook.  Then serve them in those little Chinese soup spoons.

(P.S. These are old-school and glamorous enough to serve at your Oscars party tomorrow night...with bubbly of course.)

Broiled Stuffed Oysters
Makes 4-6 servings.

1 tablespoon minced garlic
3 tablespoons butter
2 tablespoons minced parsley
12 shucked oysters
Coarse (i.e. ice cream) salt
Fine dry breadcrumbs

Preheat broiler.

Combine garlic, butter, and parsley in a bowl.  Shuck oysters, discarding top shells, and nestle oysters in their shells into a bed of coarse salt in a roasting pan.

Put a knob of seasoned butter on each oyster and sprinkle bread crumbs on top.  Broil until golden, 4-5 minutes.

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