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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

Ingredients
  

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

Instructions
 

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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