Broiler-Popped Oysters With Tomato Butter
These oysters taste like pizza, all thanks to a simple tomato butter loaded with garlic, oregano and crushed red pepper. In this recipe, adapted from my cookbook "Start Here: Instructions for Becoming a Better Cook" (Knopf, 2023), you still go through the motions of shucking, but start by broiling the oysters, which makes them give up their tight grip and open right up. Then all you need is a butter knife to release them from their shells, so think of this as oyster shucking with training wheels on. Each opened oyster is crowned with the tomato butter before another quick trip under the broiler to get bubbly and browned. Serve with crusty bread to sop up all the briny, garlicky sauce.
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