Friday, April 13, 2018

Mo' Oysters!

The Hawthornes are still eating oysters.
The last of the season.

I love oysters on the halfshell
and I'm always coming up with new toppings for my oysters.

Today, I'm raiding the herb garden
and using parsley and tarragon.

Rosie's Oysters On The Halfshell
Version 73

1/2 cup chopped parsley
1/4 cup chopped tarragon
1/2 stick unsalted butter
6 garlic cloves, minced
1/2 cup beer 
(I used Guiness Extra Stout since I had a half-used bottle.)
2 TB Lea & Perrins worcestershire sauce
 Asiago cheese
Ritz, crumbled, and panko breadcrumbs

Melt butter in medium skillet over low heat.
Add minced garlic, parsley, and tarragon.
Let cook about 5 minutes, slow and low,
 so that butter is infused with flavors.

Rosie Note:  Never brown your garlic.
It gets bitter and will ruin your dish.

Add in the beer and worcestershire sauce.
Stir and simmer over medium-low
until mixture is reduced by half.

Top oysters with a small spoonful of the mixture.
Grate Asiago cheese
and sprinkle Ritz and breadcrumbs over top.

Run under the broiler about 7 minutes
or until lightly browned.

Here are the step by steps:
Use this much parsley and tarragon.

Chop it up.

Melt the butter with the herbs and garlic,
being careful not to burn the garlic.
Add in the beer and Lea & Perrins.

Slow simmer to reduce.

Spoon herb mixture over oysters.

Sprinkle with grated cheese, panko, and Ritz.

Ready for the 450° broiler.

And there you go!

I still have oysters left.
What to do...
What to do...

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