Ingredients
Herb crust
- ¼ cup panko breadcrumbs
- 1 bunch Italian parsley, bottom stems removed
- 2/3 cup Parmesan cheese
- Pinch of salt and cracked pepper
Optional
- 2 tablespoons fresh dill
- 2 tablespoons chopped chives
Finishing butter
- 1 cup butter
- 1½ tablespoons minced garlic
- juice and zest of a large lemon
Preparation
1. Preheat oven or to 425F (or grill). Place shucked oysters onto a small baking sheet.
2. To prepare herb crust, combine all ingredients in a food processor and pulse until fine.
3. Top oysters generously with herb crust mixture. Place oysters in oven (or grill) and bake 5-7 minutes. Meanwhile, prepare the butter.
4. To prepare finishing butter, combine all ingredients in a small saucepan. Cook over medium heat until melted and fragrant.
5. Top each baked oyster generously with the finishing butter. Serve immediately.
