Chef Ryan Trahan is no stranger to the Louisiana culinary scene and as of late is sharing his talents in the kitchen of Blue Dog Café. He is known — and celebrated — for his inventive cuisine. He recently was named Louisiana King of Seafood 2018 and went on to win the title of American Seafood King at the 15thAnnual Great American Seafood Cook-Off.

Recipe: Broiled Oysters with Bone Marrow Herb Butter

Chef Ryan Trahan
Savory bone marrow herb butter is the perfect addition to salty and creamy oysters.
5 from 1 vote
Course Main
Cuisine American
Servings 12


Bone Marrow Herb Butter

  • 3 large marrow bones canoe cut works best
  • 1 stick butter
  • 3 tbsp. fresh chopped parsley
  • 1 tsp. fresh chopped thyme
  • 1 tsp. salt

Broiled Oysters

  • 12 fresh Gulf oysters in shell
  • 6 tbsp. bone marrow herb butter
  • ½ cup shredded gruyere cheese
  • ¾ cup bread crumbs or cornbread crumbs
  • Fresh chopped parsley for garnish
  • Pickled red onion optional
  • 2-3 lemon wedges for serving
  • French bread toasted


Bone Marrow Herb Butter

  • Heat Oven to 425°F and roast marrow bones for 15 to 20 minutes until completely cooked through.
  • Temper butter in the microwave in a small bowl on low setting in 30 second intervals until completely melted.
  • Remove marrow from bones and add to butter along with fresh herbs, salt and any fat from the roasting pan.
  • Fill a medium bowl with ice and place small bowl inside. Add remaining ingredients to the butter and whisk until butter has re-emulsified and solidified. Store cold until ready to use.

Broiled Oysters

  • Heat oven to a high broil.
  • Add a layer of rock salt to a rimmed baking sheet, or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
  • Scrub the oyster shells with a stiff brush. Carefully shuck the oysters by running a knife along the bottom of the inside of the shell to loosen the oyster.
  • In a skillet over medium heat, melt 4 tbsp. of the bone marrow herb butter. Add the bread crumbs and cook, stirring, until the crumbs are lightly browned.
  • Top each oyster with a heaping teaspoon of the marrow herb butter and then sprinkle each one with gruyere cheese.
  • Broil the oysters in the preheated oven for 4 to 5 minutes, or until the cheese begins to bubble and slightly toast.
  • Remove and add the bread crumbs and cook until the topping is golden brown — about 1 more minute.
  • Sprinkle with fresh chopped parsley, top with pickled red onion and serve with lemon wedges.
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Headshot provided by Bread & Butter PR