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Oysters: Broiled Crumbed Oysters & Shallots

Source of Recipe


Food & Wine






List of Ingredients



• 5 Tbsp butter
  
• 3 shallots, chopped
  
• 3/4 cup dry bread crumbs
  
• 1/4 cup lemon juice
  
• 1/2 tsp Pernod (optional)
  
• 1/4 cup chopped fresh parsley
  
• 1/4 cup grated Parmesan cheese
  
• 2 dozen oysters, shucked, bottom shells reserved and scrubbed well
  
• *
  
• Rock salt
  






Instructions



1. Heat the broiler.
   
   
2. In a medium frying pan, melt the butter over moderate heat. Add the shallots and saute, stirring occasionally, until golden -- about 5 minutes. Add the bread crumbs and saute until they have absorbed all of the butter, about 1 minute. Remove the pan from the heat. Mix in the lemon juice, Pernod, parsley and Parmesan.
   
   
3. Arrange the oysters, in their shells, in a large shallow baking pan filled with rock salt (this keeps them steady while broiling). Top the oysters with the crumb mixture.
   
   
4. Broil the oysters until bubbly and light brown, about 3 minutes. Serve at once.
   
   Serves 8
   
   * Wine recommendation: Try the classic French oyster wine, Chablis, or a bottle of Sancerre.