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Catch ‘em & Cook ‘em: Broiled Oysters on the Half Shell

October 23, 2013
By Capt. Dick May , Pine Island Eagle


2 Doz. medium fresh oysters in the shell

2 Tbsp. butter divided

2 Tbsp. olive oil divided

1 1/2 C. day-old French bread crumbs

3/4 C. minced green onions

1/4 C. freshly grated Par-migiano-Reggiano cheese

4 cloves garlic pressed

4 Tbsp. minced flat leaf parsley

2 tsp minced fresh thyme

2 tsp minced fresh oregano

1/2 tsp kosher salt

1/2 tsp ground black pepper

Pinch of ground red pepper

Rock salt

How to:

1. Shuck oysters, reserving bottom shells and 1 Tbsp oyster liquor, discard top shells

2. Gently loosen oyster from shell, using oyster knife

3. Preheat broiler with oven rack 6 inches from heat

4. Melt 1 Tbsp butter with 1 Tbsp olive oil in a large skillet over low heat

5. Microwave remaining 1 Tbsp butter and 1 Tbsp olive oil in a small bowl at high for 20 seconds or until butter melts. Stir in the reserved oyster liquor.

6. Spread rock salt in a 1/4-inch layer in a 18-inch by 13-inch shallow pan. Place oysters, in their shells, on rock salt.

7. Spoon bread crumb mixture over oysters and drizzle with butter mixture.

8. Broil for 5 to 6 minutes or until top is crisp and browned.

Makes 8 to 10 servings

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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