Broiled Oysters on the Half Shell with Herbs

oysters on the half shell
Photo by Jennifer Hitchcock

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24 oysters/4 servings

  • 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.
  • from Executive Chef Frank Lee of Maverick Southern Kitchens in Charleston, South Carolina

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