In the Kitchen with Amelia & Teddy: Holiday Oysters
byAmelia MorrisDec 16, 2016
kosher salt or rock salt
4 tablespoons of unsalted butter, room temperature
¼ cup well-chopped parsley
1 shallot, minced
1 lemon, both the zest and juice
pinch of salt
1. Get a large, broiler-safe (not glass or ceramic!) pan and
fill the bottom with a layer of the kosher salt or rock salt. (If you don’t
have a big enough pan to fit all 18 oysters, you can do them in batches, which
is what I did.)
2. Mix together the butter, parsley, shallot, lemon zest, and
pinch of salt. Set aside.
3. Shuck the oysters, removing the top shell and leaving them
in their bottom shell along with their liquor and then place them in the baking
pan atop the salt, one by one, as you go.
4. Preheat the broiler.
5. Place a nice dab (about
a half teaspoon or a bit more) of the butter mixture on top of each oyster.
about 3-4 minutes. Serve on the half shell with lemon wedges.