These days, you can enjoy locally grown and freshly harvested oysters year-round. This recipe from Joyce Taylor of the Mariner’s Menu creates a garlicky, buttery oyster broiled on the half shell. You can never go wrong with too much garlic, or butter for that matter, so try this recipe the next time you serve up North Carolina oysters!
24 oysters in shell
2 teaspoons garlic, pressed or minced
4 tablespoons fresh parsley, chopped
2 tablespoons butter
4 tablespoons fresh bread crumbs
Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place 1/2 teaspoon garlic/parsley mix on top of each oyster. Place 1/2 teaspoon crumbs over each. Top each with 1/4 teaspoon butter. Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes.
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