Herb butter and crispy breadcrumbs are an unbeatable combination with creamy, sweet oysters fresh from the cold local waters of midcoast Maine.

Ingredients:
24 local oysters
1 lb unsalted butter, room temperature
1 bunch tarragon, chopped
1 bunch green onion, sliced
1 head garlic, minced
1 bunch flat-leaf parsley, chopped
Kosher salt and fresh ground pepper
1 baguette or sourdough loaf
Olive oil
2 lemons, zested and cut in wedges
Seaweed, rock salt, or anything to hold your oysters on the plate
1 bottle of hot sauce

Directions:
1. Preheat your oven to 400°F. Heat a grill to medium high. Shuck the oysters, drain the liquid, and save the meat. Places the oysters back in the shells, on a tray; put a wet towel over them and refrigerate.

2. In a stand mixer or with a hand mixer, mix the butter on low. Add the tarragon, green onions, garlic, and half of the parsley and mix until incorporated. Seas with salt and pepper and set aside.

3. Cut the bread into long strips then drizzle with olive oil and season with salt and pepper. Place on a roasting pan and roast in the oven until dark golden brown and crunchy, about 5 minutes.

4. Once the bread has cooled, break it into pieces and place in a food processor. Pulse for crumbs, you do not want bread dust! Place the crumbs in a paper towel-lined bowl and add lemon zest.

5. Remove the oysters from the fridge and spoon the herb butter into the shells. Push the butter down and scrape the top flat – once you’ve filled all the oysters, it’s time to grill.

6. Place the oysters on the grill and close the lid. Once they start bubbling, 1 to 2 minutes, add a little bread crumb mound to each one and cook for 2 more minutes.

7. Line a plate with your seaweed (or other holding material) and place the oysters on the plate. Add the lemon wedges, get your bottle of hot sauce, and garnish with the remaining parsley.

8. Devour

WARNING: these suckers get really freakin’ hot, be careful not to burn your mouth!