While watching the 87th Academy Awards we want something decadent to eat: oysters! Last year we made raw oysters with a spicy vinaigrette, this year we’ll eat them broiled with a rich green herb butter and a crunchy breadcrumb topping. They are somewhat inspired by the famous Oysters Rockefeller, but are simpler to make and derive their anise flavor from tarragon instead of Pernod. And of course we’ll cross our fingers for the Dutch filmmakers Job, Joris, and Marieke, who are Academy Award Nominees with ‘A Single Life’ in the Short Film Category.
Appetizer, serves 6
Action Time: 25 minutes
24 medium oysters (we use Blue Points)
about 4 tbsp breadcrumbs or panko
lemon wedges, to serve
For the herb butter:
2 scallions, chopped
a handful of flat leaf parsley
2 sprigs of fresh tarragon
some sprigs of (garlic) chives
1 stick/8 tbsp (115 g) of butter (cold or at room temperature)
a pinch of crushed red pepper
Extra: food processor
1. First make the herb butter. In a food processor pulse scallions, parsley, tarragon, and chives. Add butter and crushed red pepper, some salt, and freshly ground pepper and pulse until a nice green butter forms . Put the herb butter into a small bowl or roll it into a small log.
2. Open the oysters. Protect one hand with a folded tea cloth. Place the oyster cup-side down on the hand covered with the folded cloth. Insert the tip of an oyster knife into the hinge and carefully twist the knife back and forth to open the shell. Cut the muscle away from the top shell, open the shell and remove and discard the top shell. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Place the oysters on a baking sheet.
3. Position a rack about 4-5 inches/10-15 cm from the heat source and preheat the broiler. Divide the herb butter over the oysters; sprinkle the crumbs or panko over. Broil the oysters 5-6 minutes or until the crumb topping is golden brown. Grind over some black pepper and serve immediately with lemon wedges.