The French Oyster
The French OysterServes 6-9
- 18 oysters
- 1 stick of butter, softened
- 4 cloves of garlic
- 1 shallot, finely diced (optional)
- 1 bunch of parsley
- A few springs of tarragon (optional)
Local Ingredient Source:Fresh Cape Cod Oysters
- Preheat the oven to broil.
- Shuck oysters, keeping oyster and liquor in the shell. Try to keep oyster from tipping over by using an oyster pan or aligning oysters so they are secure.
- Thinly slice or mince the garlic cloves.
- Finely dice the shallot.
- Finely chop the parsley and tarragon.
- Mix chopped garlic, shallot, parsley, and tarragon with the softened butter.
- Spoon ½ tablespoon of the butter mixture on to each oyster. Be generous!
- Broil the dressed oysters until the oyster edges curl and the liquor is just bubbling. Depending on how far the oysters are from the broiler, total cooking time is about 2 minutes.
- Its ok to undercook the oysters!
- Plate and eat immediately.
Recipe Courtesy of Mac’s Seafood. All rights reserved.
About Our Partner Mac's Seafood
As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.
“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your Thanksgiving table VERY happy.”