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Broiled Oysters on the Half Shell with Fines Herbs



½ pound unsalted butter, softened to room temperature

1 cup shallot, finely minced

3 tablespoons fresh tarragon, minced

3 tablespoons fresh chives, minced

3 tablespoons fresh parsley, minced

Juice of 1 lemon

½ teaspoon black pepper

24 oysters in the shell


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