Recipe courtesy of Marc Murphy
Roasted Oysters with Parsley Butter on Toast
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 85
- Sodium
- 356
- Total: 20 min
- Active: 10 min
Ingredients
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup chopped fresh parsley
4 cloves garlic
1 lemon, zested
Kosher salt
1/2 French baguette, sliced 1/2-inch-thick on a slight bias
14 large oysters in the shell
Directions
- Preheat the oven to 375 degrees F.
- Puree the butter, parsley, garlic, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a food processor until smooth and bright green from the parsley, about 1 minute.
- Line a 12-inch cast-iron skillet with the baguette slices. Open the oysters with an oyster knife, detach the oyster from the bottom shells and discard the top shells. Place one oyster half onto each baguette slice and top each with a heaping teaspoon of the parsley butter.
- Roast the oysters until the parsley butter is melted and the baguette slices are lightly toasted, 8 to 10 minutes. To serve, pour an oyster and the butter from the shell onto each baguette slice and eat immediately.
Cook’s Note
An oyster knife.