Difficulty: Simple
Makes: 4 portions
Nutrition per serving: Calories 664, Total Fat 32g, Saturated Fat 16g, Carbohydrates 57g, Dietary Fiber 3g, Sugars 4g, Protein 37g, Cholesterol 211mg, Sodium 971mg
Total Time: 30 minutes
Preparation: 20 minutes
Cooking: 10 minutes
Garlic-Parsley Butter Ingredients
- 1 stick unsalted butter, brought to room temperature
- 1/4 cup loosely chopped fresh parsley
- 2 tablespoons finely minced shallots
- 1 1/2 teaspoons freshly grated lemon peel
- 1 tablespoon roasted garlic
- Kosher salt and freshly cracked black pepper, to taste
Ingredients for the Oysters
- 24 oysters, in their shells
- 1 baguette, sliced into 1/2-inch thick pieces
Instructions
- Prepare the garlic-parsley butter: Combine the softened butter, parsley, shallots, lemon zest, roasted garlic, a pinch of salt, and black pepper in a food processor. Blend until smooth and well incorporated.
- Preheat your oven to 375°F (190°C). Using an oyster knife, carefully open the oysters.
- Arrange the baguette slices at the bottom of small baking dishes. Evenly distribute the opened oysters atop the bread. Add a generous spoonful of the garlic-parsley butter mixture to each oyster.
- Roast the oysters for 8 to 10 minutes, or until the butter has melted and is bubbling slightly. Serve them hot right away.
Adapted from Recipe Iseasy Magazine. Photo by Steve Giralt.
