- Beat all ingredients except oysters into softened butter. Set aside.
- Pop open oyster shells, keeping oyster intact with juice.
- Place a teaspoon of herb butter on each oyster and broil in oven until butter melts and oyster crinkles—not very long!
- Serve immediately on a plate with your choice of seaweed, rock salt, collard greens, etc., to prevent oysters from sliding around.