Broiled Crumbed Oysters and Shallots
Food & Wine's Holiday Favorites
Broiled Crumbed Oysters and Shallots
Food & Wine's Holiday Favorites
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5 tablespoons butter 3 shallots, chopped 3/4 cup dry bread crumbs 1/4 cup lemon juice 1/2 teaspoon Pernod (optional) 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 2 dozen oysters, shucked, cupped bottom shells reserved and scrubbed well rock salt (optional) Directions: Heat the broiler. In a medium frying pan, melt the butter over moderate heat. Add the shallots and sauté, stirring occasionally, until golden, about 5 minutes. Add the bread crumbs and sauté 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. Arrange the oysters, in their shells, in a large, shallow baking pan filled with rock salt. Top the oysters with the crumb mixture. Broil the oysters until bubbly and light brown, about 3 minutes. Serve at once. Serves 8. |