Categories: Fish- Seafood

Ingredients

• 2 dozen medium-size fresh oysters in the shell
• 2 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 1 1/2 cups day-old French--bread breadcrumbs
• 3/4 cup minced green onions
• 1/4 cup freshly grated Parmigiano Reggiano cheese
• 4 garlic cloves, pressed
• 4 Tbsp. minced fresh flat-leaf parsley
• 2 tsp. minced fresh thyme
• 2 tsp. minced fresh oregano
• 1/2 tsp. kosher salt

Directions

1. Shuck oysters, reserving bottom shells and 1 Tbsp. oyster liquor (oyster liquid in shell), discard top shells. Gently loosen oyster from shell, using an oyster knife.
2. Preheat broiler with oven rack 6 inches from heat. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over low heat; stir in breadcrumbs and next 9 ingredients. Remove from heat.
3. Microwave remaining 1 Tbsp. butter and 1 Tbsp. olive oil in a small microwave safe bowl at high 20 seconds or until butter melts. Stir in reserved oyster liquor.
4. Spread rock salt in a 1/4-inch layer in a 18 × 13-inch shallow pan. Place oysters, in shells, on rock salt. Spoon breadcrumb mixture over oysters; drizzle with butter mixture. Broil 5 to 6 minutes or until top is crisp and browned.

5. Broiled oysters: Omit rock salt. prepare recipe as directed, doubling ingredient amounts. Shuck oysters, discarding shells, and place oysters in a single layer in a 13 x9-inch pan. Reserve2 Tbsp. oyster liquor.) Top with breadcrumb mixture; broil.

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