Broiled Stuffed Oysters
Credit: Jorg Brockmann
(Huîtres Gratinées)
SERVES 4 – 6
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
1 tbsp. minced peeled garlic
3 tbsp. butter
2 tbsp. minced parsley
12 oysters shucked
Coarse salt
1/2 tsp. fine dry bread crumbs
1. Preheat broiler. Combine garlic, butter, and parsley in a bowl. Shuck oysters (see "Aw, Shucks" No More,") discarding top shells, and nestle oysters in their shells into a bed of coarse salt in a roasting pan. Put a knob of seasoned butter on each oyster and sprinkle bread crumbs on top. Broil until golden, 4–5 minutes.
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