4 Serves
25 Mins
Using a sharp knife, finely mince the fresh parsley, green onions, and mixed herbs.
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Vitamin K
272 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
102 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a mortar, combine the minced herbs, bread crumbs, softened butter, and a splash of Pernod. Mash until a textured paste forms, then season with salt, black pepper, and a few dashes of Tabasco.
Spread a layer of rock salt about 1/4 inch thick into an oven-safe dish. Arrange the shucked oysters on top of the salt to keep them stable.
Spoon an equal portion of the herb butter paste onto each oyster.
Place the dish on the middle rack under the broiler and cook for approximately 5 minutes, or until the oyster edges curl and the topping is bubbling.
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