Oysters baked with garlic pine nut butter
18 oysters
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Pine nuts |
| 3 | Garlic cloves; peeled | |
| 2 | Shallots; peeled | |
| 2 | tablespoons | Parsley, fresh; chopped |
| 2 | tablespoons | Chives, fresh; chopped |
| 2 | tablespoons | Juice, lemon |
| 1 | tablespoon | Brandy |
| 1 | teaspoon | Pepper, black |
| ¾ | cup | Butter; room temperature |
| 18 | Oysters; in shells, scrubbed | |
| Rock salt | ||
Directions
Scatter pine nuts in a pie plate nd bake in a 350 degree oven until golden, 4-6 minutes. Pour toasted nuts into a food processor along with the garlic, shallots, parsley, chives, lemon juice, brandy and pepper; whirl until finely chopped. Slowly add the butter and pulse until just blended; bits of all the ingredients should still be visible. Shuck oysters and discard top shells. Nestle oysters, in their bottom shells, in a ½ inch layer of rock salt in a baking pan or shallow oven-proof dish. Spoon about 1 teaspoon butter on top of each oyster (freeze leftover butter) Bake oysters in a 375 degree oven until they become firm and butter melts, 8-10 minutes.