Broiled Butter and Herb Oysters
Yields: 24
  • 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
  1. Preheat oven to broil.
  2. Arrange oysters in a shallow baking dish.
  3. 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.
  4. 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.
Recipe by Louisiana Cookin at