Quick to make, always on hand. This butter recipe can be used melted for dipping smoked Big Lakes or dolloped on top of steamed Heavenly Headley.
Ingredients
- 24 Heritage Half Shell Oysters, defrosted
- 1 stick of butter, softened
- ¼ cup chopped parsley
- 2 tablespoons minced shallots
- 1 ½ teaspoons grated lemon zest
- 1 tablespoon chopped garlic
- Salt and pepper to taste
- 1 baguette, cut into ½ inch slices
Instructions
Make parsley-garlic butter. Puree butter, parsley, shallots, lemon zest, and garlic until smooth. Salt and pepper to taste.
Preheat the oven to 375°F. Arrange Heritage Half Shell oysters on a baking sheet. Place a heaping teaspoon of parsley-garlic butter on each oyster. Roast in the oven for 8-10 minutes.
