Chachere Broiled Oysters
3 dozen Oysters, drain, shuck, and reserve deep shell
2 sticks Unsalted Butter, room temperature
¼ cup Onion, minced
2 Tb Garlic, minced
½ cup Parsley, chopped
1 Tb Worcestershire Sauce
1 Tb Tony Chachere’s Creole Seasoning
3 Lemons, wedges
1 loaf French Bread, toasted
Carefully shuck oysters and reserve the deep bottom of the shell. If this is not possible, oysters can be broiled in ramikins or oven proof platters. Lay one oyster with juices in each shell. Preheat broiler. Combine butter, onion, garlic, parsley, Worcestershire sauce, Tony Chachere’s Creole Seasoning, and juice of one lemon. Place a dollup of room temperature butter mixture on each oyers. Broil in oven for about 5 minutes or until oysters are “just” cooked….Do not over cook.
Sprinkle with a second helping of Tony Chachere’s Creole Seasoning, and serve hot with bread and lemon wedges.