Stuffed Oysters

By cprzybyl

Author Ed Giobbi prefers clams or mussels to oysters for his La Vigilia menu; his daughter usually opts for oysterssimply because, she says, they're easier to open.

Ingredients

• 1 celery stalk, trimmed and minced
• 3 tbsp. butter, softened
• 2 tbsp. minced fresh tarragon leaves
• 5 tbsp. fresh bread crumbs
• Salt and freshly ground black pepper
• 16 oysters (such as blue points, malpeques,
• or kumamotos) on the half shell

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Set rack in the top third of the oven, then preheat the broiler. Combine celery, butter, tarragon, and 3 tbsp. of the bread crumbs in a medium bowl. Mix into a rough paste. Season to taste with salt and pepper. 2. Loosen oysters from their shells with a paring knife. Smear about 1⁄2 tbsp. bread crumb mixture on each oyster, then sprinkle remaining 2 tbsp. bread crumbs on top. 3. Arrange oysters on a baking sheet. Place in oven and broil until bread crumb topping is browned, about 2 minutes.