| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, And, Seafood | 2 | Servings | |
INGREDIENTS
| 1/2 | Stick Unsalted Butter — at | |
| Room temperature | ||
| 1/4 | c | Dried Bread Crumbs |
| 1/4 | c | Scallions — sliced |
| 1/4 | c | Celery — chopped |
| 1 | tb | Fresh Tarragon Leaves — |
| Chopped | ||
| 1/4 | ts | Salt |
| Fresh Ground Black Pepper — | ||
| To taste | ||
| 1 | pn | Cayenne Pepper |
| 12 | Fresh Oysters — on the half | |
| Shell |
INSTRUCTIONS
1. Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the heat. 2. In the container of a food processor, puree the butter, bread crumbs, scallions, celery, tarragon, salt, black pepper, and cayenne until smooth. 3. With a small sharp knife, cut below each oyster to release it from its shell. 4. Arrange each oyster in its shell on a baking sheet. Spread some of the butter on each oyster. 5. Broil just until golden and crisp, 2 to 3 minutes. Serve immediately. Yield: 2 servings Posted to MM-Recipes Digest V3 #190 Date: Sat, 06 Jul 1996 14:34:44 -0400 From: Lloyd <lloyd2@mindspring.com> Recipe By : Pat Gold <plgold@IX.NETCOM.COM>
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