Broiler-Popped Oysters With Tomato Butter

Preparation

1. Step 1

   Under cold running water and with a clean scrub sponge or brush, scrub the oysters of any dirt, paying extra attention to the hinge.

2. Step 2

   Set a rack 6 inches below the broiler heat source and heat the broiler to high.

3. Step 3

   In a medium bowl, mix the butter, tomato paste, garlic, parsley, red pepper and oregano with a stiff silicone spatula until evenly combined.

4. Step 4

   Place the oysters on a sheet pan in one layer, flat side up. (If they are wobbling a lot, place them on a bed of salt or crinkled up foil.)

5. Step 5

   Set under the broiler and cook until they’ve opened slightly, 2 to 4 minutes. Remove from the broiler. Let cool until no longer hot to the touch. Working with one oyster at a time on a cutting board, insert a butter knife into the opening, slide it into the hinge then turn to pop the oyster open. (Try to keep as much of the oyster liquid in the shell as you can.) Wipe the blade clean, then run it along the top shell, scraping the oyster free. Remove and discard the top shell, then scooch the butter knife under the bottom of the oyster to detach it from the bottom shell but leave it in the shell (this makes them easier to eat).

6. Step 6

   Place a scant teaspoon of the butter mixture onto each oyster and return them to the baking sheet and back under the broiler. Cook until butter has melted and the tops of the oysters are golden brown, 2 to 3 minutes.