These oysters are broiled with butter, cheese, garlic, and herbs for an unforgettable appetizer. Serve them with our Spiced Rum Old Fashioned at your next party.
Broiled Butter and Herb Oysters
- 24 fresh oysters, shucked and removed from shell
- ¼ cup dry bread crumbs
- ¼ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- 2 teaspoons finely chopped parsley
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons salted butter, softened and cubed
- 1 teaspoon Cognac
- Fresh lemon juice, for sprinkling
- Toasted French bread baguette, to serve
- Garnish: fresh thyme sprigs
- Preheat oven to broil.
- Arrange oysters in a shallow baking dish.
- In a small bowl, combine bread crumbs, cheese, shallot, garlic, zest, parsley, thyme, oregano, salt, and pepper. Add butter and Cognac; using fingers, massage butter into mixture to form a paste. Top oysters with butter mixture.
- Broil until lightly browned on top, about 5 minutes. Sprinkle with lemon juice. Serve with toasted bread. Garnish with thyme, if desired.
Note: Butter mixture can be made ahead and refrigerated. Bring to room temperature before topping oysters.