broiled oysters with garlic greens butter
Garlic greens are a classification of long, thin greens that come in a few varieties, based on the season: green garlic (these look like bulbous scallions) in May, garlic scapes in June, and garlic chives thereafter/year round. You can find green garlic and scapes at farmer’s markets, and chives at Asian groceries. This butter is a lovely topper to broiled oysters, but it is also great for garlic bread or stuffed under chicken skin prior to roasting.
8 tablespoons unsalted butter, at room temperature
2 tablespoons minced garlic greens
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon sea salt
18 fresh oysters
Fresh crusty bread, for serving
- Place butter, garlic greens, lemon juice, zest, and salt into bowl of a food processor. Pulse to completely combine. Set aside.
- Turn broiler to high. Arrange oysters, curved side down, snugly on a baking sheet. Slide pan of oysters under broiler and broil until they pop open, about 5-7 minutes. Remove pan from oven and pop top shell off each oyster. Add 1/2 teaspoon garlic greens butter into each oyster. Place oysters back under broiler until butter has melted into each oyster. Serve hot, directly on pan, with lots of crusty bread.
Makes 18 oysters.
cook’s note: Place remaining butter on a sheet of parchment, form it into a log, and wrap tightly. Store in refrigerator for a week or the freezer for up to a month.