Garlic Butter Oysters
2 dozen oysters in shell
2 tsp pressed or minced garlic
4 tbsp chopped fresh parsley
2 tbsp butter
4 tbsp fresh bread crumbs
Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place 1/2 teaspoon garlic/parsley mix on top of each oyster. Place 1/2 teaspoon crumbs over each. Top each with 1/4 teaspoon butter. Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes. Serves 4.
4 dozen oysters
1 1/2 sticks margarine or butter
1 10oz package frozen chopped spinach, thawed
4 tbsp minced onion
4 tbsp fresh parsley
1/2 cup minced celery
1/4 tsp dried tarragon leaves
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp Tabasco sauce
2/3 cup toasted, fresh bread crumbs
3 tbsp margarine or butter, melted
Scrub oysters with stiff brush under cold running water. Shuck and drain.
Melt 12 tablespoons margarine in small saucepan. Add spinach, onion, parsley, celery, tarragon, cayenne, garlic powder, salt and Tabasco. Simmer about 5 minutes.
Spread layer of rock salt in baking pan. Place deep halves of oyster shells level on rock salt. Place oyster in each. Spread spinach mixture over each oyster. Combine bread crumbs and 3 tablespoons melted margarine. Sprinkle over tops. Bake at 450 F until oysters are done, about 10 to 15 minutes. Serves 8.
Broiled Oysters with Fine Herbs
3 dozen oysters
1/4 lb 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 tsp fresh lemon juice
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