BAKED OYSTERS WITH GARLIC BUTTER AND PARMESAN PANGRATTATO

Makes: 2 dozen

For the pangrattato:

2 tbsp extra-virgin olive oil 2 tbsp salted butter

1/2 cup panko breadcrumbs 1 garlic clove, minced Zest of 1/2 lemon 2 tbsp chopped fresh flat-leaf parsley, plus more for garnish

Sea salt and freshly ground black pepper

1/2 cup grated Parmesan cheese

For the compound butter:

1/2 cup (1 stick) salted butter, softened

2 tsp minced fresh flat-leaf parsley 2 tsp minced fresh basil

1 garlic clove, minced

1 1/2 tsp lemon zest

1/2 tsp dried crushed red pepper flakes

1/4 tsp each sea salt and freshly ground black pepper

2 dozen of your favourite oysters, on the half shell

Step 1

Preheat the oven (or grill) to 400F and line a rimmed baking sheet with parchment paper.

Step 2

Make the pangrattato: Heat the olive oil and butter in a large skillet over medium heat. When the butter has melted, add the panko, garlic, lemon zest, and parsley, and season with a good pinch of salt and pepper. Cook, stirring often, until the panko is crispy and light golden brown, about 3 to 4 minutes. Remove from the heat, fold in the Parmesan, and mix well. Set aside.

Step 3

Make the compound butter: In a medium bowl, combine the butter, parsley, basil, garlic, lemon zest, red pepper flakes, salt, and pepper, and mix well until completely combined and smooth.

Step 4

Arrange the oysters in a single layer on the prepared baking sheet. Top each oyster with about 1 teaspoon of compound butter, and sprinkle over a generous portion of the pangrattato. Transfer to the oven and bake for about 8 to 10 minutes, until the oysters are cooked through and the topping is perfectly golden brown. Serve immediately.

Step 5

Store any leftover compound butter in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Add a pat of it to a piece of seared fish or steak, toss it with pasta, or use it to dress simple steamed or roasted vegetables.