Broiled Oysters Recipe

1. Preheat broiler. Place one tablespoon of olive oil in a faux oyster shell or ramekin. With a pastry brush, brush the inside of the 12 oyster containers with oil so the oysters don’t stick. Then place one oyster in each faux shell. Place the shells on a cookie sheet. (You may end up with fewer than or more than 12 oysters unless you actually buy 12 oysters.)

2. In a bowl add the liquid from the oysters, the 5 tablespoons of additional oil, (you can use butter, but if you do, roast the oysters in the oven and don’t broil them or the butter might burn), garlic, fennel, cheese and lemon zest. Mix well until the mixture is uniform. Divide the mixture into 12 and spread over the oysters.

3. Place the cookie sheet into the broiler for 5 minutes. Check the oysters. The liquid should be bubbling and the cheese browning. If the cheese isn’t browning, return to the broiler for up to 2 more minutes. Check again. You will see the oysters begin to curl on the ends.

4. Remove from the oven and garnish with parsley. Serve immediately.

Kevin Belton’s New Orleans Celebrations

One-pot cooking with dishes that soak up the celebrations are essential during the festivities, and PBS Chef Kevin Belton has you covered in “New Orleans Celebrations.” Check out the “Jammin’ on Jambalaya” chapter for a wide range of rice and pasta-laya recipes to cook up for a crowd, or ways to incorporate boudin, crawfish and a festival of oysters throughout your celebration menu.

DID YOU KNOW?

There are more than 150 varieties of oysters. Some of the most popular include Hog Island Sweetwaters from the Pacific, Blue Point and Lucky Limes from the Atlantic, and Murder Point and Caminada Bay from the Gulf of Mexico. All range in size, shape and brininess.