Oysters A LaMaya

My husband loves oysters, but I don't like them and won't eat them. However, with world class oysters being produced less than 60 kms away--as the crow flies--I have learned how to cook them.  After mastering the more traditional Oysters Rockefeller, I began to play around with the ingredients and have adapted the recipe to have a more Southwestern Flavor.  Mark gives the following recipe rave reviews, though I can't comment since I have yet to try it!

One dozen fresh oysters on the half shell, oyster liquid reserved

4 sprigs Cilantro

2 green onions (including the green part)

1/8 cup fresh celery leaves

3 fresh tarragon leaves

1 small pickled jalapeño (adjust to you taste)

1 tsp fennel seed

1/4 cup panko bread crumbs

6 tablespoons unsalted butter, softened 

Salt and freshly ground black pepper, to taste

Rock salt 

Lime slices

Finely mince the cilantro, green onions, celery leaves, tarragon and jalapeño. Mix minced ingredients with the fennel, bread crumbs and the softened butter.  Make sure you don't over mix, you want a textured paste.  Season to taste with salt and pepper.

Preheat your broiler. Lower the top rack to the middle of the oven. Line an ovenproof dish or baking sheet with one inch slightly moistened salt (this will keep the oysters level under the broiler, so that they won't tip over).  Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster juice. Spoon an equal amount of the prepared herb/butter mixture over each oyster.

Place the dish/baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, 3-5 minutes. Watch carefully to make sure you don't overdo it. Serve immediately with lime slices.