Yield: 2 Servings
Measure | Ingredient |
---|---|
½ \N | Unsalted butter;at room temp |
¼ cup | Dried bread crumbs |
¼ cup | Scallions; sliced |
¼ cup | Celery; chopped |
1 tablespoon | Fresh tarragon leaves; chopp |
¼ teaspoon | Salt |
\N \N | Fresh ground black pepper; taste |
1 pinch | Cayenne pepper |
12 \N | Fresh oysters; on the half shell |
Recipe by: Pat Gold <plgold@...> 1. Preheat the broiler.
Arrange the broiler rack 3 to 4 inches from the h 2. In the container of a food processor, puree the butter, bread crumbs, scallions, celery, tarragon, salt, black pepper, and cayenne until smooth.
3. With a small sharp knife, cut below each oyster to release it from its shell.
4. Arrange each oyster in its shell on a baking sheet. Spread some of the butter on each oyster.
5. Broil just until golden and crisp, 2 to 3 minutes. Serve immediately.
Yield: 2 servings