The herb topping can be made a day in advance and kept refrigerated; bring to room temperature before using for ease of handling.
Serves: 8Hands-on: 15 minutesTotal: 20 minutesDifficulty: Medium
- 2 cloves garlic
- 1 Tbsp. roughly chopped fresh parsley
- 1 Tbsp. roughly chopped fresh tarragon
- ¼ tsp. roughly chopped fresh thyme
- ¼ cup fresh bread crumbs
- ¼ cup butter, at room temperature
- ¼ tsp. celery salt
- 3 cups coarse salt
- 16 oysters, shucked and on the half shell
- Freshly cracked black pepper, to taste
- Use a mini–food processor to mince the garlic cloves. Add the herbs, breadcrumbs, butter, and celery salt; process until mixed. (Alternately, mince the garlic by hand and blend the ingredients with a fork.)
- Position broiler rack about 4" from the heat source. Preheat oven broiler to medium.
- Pour the coarse salt into a large ovenproof baking dish (or use a disposable foil pan). The salt should be in an even layer about ½
"thick. Place about 1½ teaspoons of the herbed butter mixture on top of each oyster. Place the oysters in a single layer, evenly spaced, in the salt bed, keeping them as level as possible.
- Place the dish in the oven and broil for about 4 to 5 minutes until bubbly and just starting to brown. Garnish with fresh cracked pepper. Serve hot.