by eatboutique
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my 17 recipes »
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eatboutique's Notes:
24 oysters Ask a question about this ingredient
1 stick unsalted butter, softened to room temperature Ask a question about this ingredient
2 garlic cloves, finely chopped Ask a question about this ingredient
3 tablespoons basil, finely chopped Ask a question about this ingredient
2 tablespoons parsley, finely chopped Ask a question about this ingredient
1 dash smoked paprika Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
lemon wedges, for serving Ask a question about this ingredient
Set your oven to broil with the top track 6-8 inches away from the flame.
Ask a question about this stepShuck the oysters and place them in a large casserole dish.
Ask a question about this stepMush the butter with the garlic, basil, parsley, paprika, salt and black pepper. Divide the butter evenly among the raw oysters by dropping 1 teaspoon on top of each oyster.
Ask a question about this stepPlace the dish in the oven and broil for 5 minutes, or until the butter mixture melts and bubbles and browns a bit.
Ask a question about this stepSet the hot dish (with a warning!) between your guests immediately, along with lemon wedges.
Ask a question about this stepOK, I know you're going to enter these in this week's contest, yes? They sound divine. For the record, I also love so many of your other recipes—I want to save/bookmark them all! Glad I found you (or you found me; thanks for "fanning"). Good luck in the contests.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Aww, thank you! Your leek, lemon & feta quiche looks DIVINE (as do all of yours). It went into my 'better try asap' folder. :)