Oysters Persillade

We were invited to Cape Cod as part of a houseparty

a few weeks back, just before the weather turned

chilly. It was a glorious New England fall, with bright

sun, white caps on the Atlantic, and leaves posing for

a postcard photographer. One evening we joined our

hosts for dinner at the bistro Boulangerie in Wellfleet

and enjoyed a dinner that will be recalled for some

time to come. Recently, the Chef at Boulangerie has

unveiled his appetizer for Christmas Eve, the Seven

Fishes Plateau, which consists of:

Octopus Salad

Oyster Persillade

Two Raw Clams

Tuna Tartar

Scallop Ceviche

Spoonbill Caviar

  Lobster and Citrus Salad

…and that is just the appetizer for the evening. I would never suggest that the following should be considered Boulangerie’s recipe for Oyster Persillade but it is one of my favorite toppings for broiled oysters and I am sharing my personal recipe, forthwith.

2 dozen oysters on the half shell

3 tablespoons of Shallots, minced

1 large Garlic clove, minced

1 1/2 cups of fresh French bread crumbs

1/2 cup of fresh parsley, minced

1 teaspoon of lemon juice

Olive oil

Salt and pepper; to taste

Combine ingredients, moistening with olive oil until a

paste is formed. Spoon over oysters on the half shell

and bake at 400 degrees until bubbling and golden brown.