Roasted Oysters

Once you shuck the oysters, it’s a piece of cake.

Roasted Oysters

12-16 oysters

8 Tablespoons (1 stick) butter, soft
2 Tablespoons fresh tarragon or chive, finely minced
1-2 Tablespoon parsley, finely minced
2 cloves garlic, crushed
1/4 teaspoon cayenne
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon fine sea salt
1 lemon, halved
white wine, optional

1-2 lemons cut into wedges

Preheat oven to 450 degrees F or heat up your broiler, if you have one.

In a small bowl, make a paste with butter, herbs, garlic, cayenne, black pepper and salt.  Set aside.

Shuck oysters.  Place oysters  on a roasting pan as you go.  Place a dot of butter on the top of each oyster.  Drizzle lightly with lemon juice and white wine.

Roast for 4-8 minutes.  Oysters will swell, juices will bubble and shell will turn golden at the edges.

DO NOT OVERCOOK!

Serve immediately with lemon wedges and grilled bread.