My mom and I first created this recipe in Rockport, TX . while Daniel, the girls and I were visiting she and Dave, but I did a version of it in Bellport, LI. this summer that some of us can’t stop thinking about. Served it with a classic champagne cocktail.
serves 6-8 adults
3 dozen shucked oysters on the half shell
1 stick butter
1/4 cup chopped herbs (oregano, parsley, thyme)
3 cloves of garlic
2 tbsp olive oil
1/2 cup panko bread crumbs + 1/4 cup traditional bread crumbs
6 tbsp dry vermouth
3/4 cup parmesan cheese freshly/ finely grated
zest of a lemon
salt and pepper
ice cream salt
Preheat oven to a low broil (450 degrees). Soften a stick of butter. Reserve 2 tbsps of butter and mix the remaining 6 with chopped herbs, zest of a lemon and salt and pepper (to taste). Set aside. In a small skillet, heat one tbsp of butter and 1 tbsp of olive oil and add in chopped garlic. Saute on medium low heat until lightly golden. Let cool for a few minutes before adding into the softened butter mixture. You don’t want to melt the butter, you are making a compound butter. Add chopped herbs, lemon zest and salt and pepper to taste. Set aside compound butter mixture.
In the same skillet add remaining tbsp of butter and olive oil and toss in bread crumbs, coat crumbs and toast until golden brown. Remove from heat. Place your three dozen shucked oysters on a bed of ice cream rock salt on a cookie sheet. This will keep them in their place and keep the delicious and precious oyster “liquor” from spilling out. (It may 2 cookie sheets for this many oysters depending on the size of the oysters).
To assemble: Add 1/2 tsp of the herb compound butter to each oyster followed by a 1/2 tsp of breadcrumbs, an 1/8 tsp of vermouth and a light sprinkling of parmesan cheese. Broil oysters until bubbly and golden brown and crusty on top.