Renee Erickson
Recipe by Coastal Living November 2017

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Credit: Thomas J. Story

Recipe Summary test

prep:
20 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat softened butter in bowl of a stand mixer fitted with the paddle attachment on medium-high speed until creamy. Add horseradish, thyme, lemon zest and juice, and sea salt. Beat on high speed, stopping to scrape down the sides of the bowl once or twice, 1 minute.

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  • Preheat oven to 450°F. Line a rimmed baking sheet with rock salt. Place oysters in a single layer on rock salt.

  • Top each oyster with 1 rounded teaspoon of butter mixture. Combine breadcrumbs and oil in a small bowl, and toss to coat; sprinkle over oysters.

  • Roast in preheated oven until edges of oysters start to pull away and curl, and breadcrumbs are browned and crispy, 15 to 20 minutes. Serve immediately.

Source

The Walrus and the Carpenter, plus others, Seattle

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