Oysters Rockerfeller
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | stick |
butter
|
|
| ¼ | cup |
bread crumbs
dried |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
celery
chopped |
|
| 1 | tablespoon |
tarragon leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 12 | each |
oysters
fresh, half shelled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56.5 | g |
butter
|
|
| 59 | ml |
bread crumbs
dried |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
celery
chopped |
|
| 15 | ml |
tarragon leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 12 | each |
oysters
fresh, half shelled |
|
Directions
Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the heat.
In the container of a food processor, purée the butter, bread cayenne until smooth.
With a small sharp knife, cut below each oyster to release it Arrange each oyster in its shell on a baking sheet. Spread some of the butter on each oyster. Broil just until golden and crisp, 2 to 3 minutes. Serve immediately.
