Finely chop parsley, tarragon, celery and green onion and put in a large bowl. Add butter, panko or breadcrumbs, alcohol, hot pepper sauce and salt and mix well. Open the oysters and place them on a baking sheet previously covered with coarse salt. Place one tablespoon of the preparation on each oyster. Sprinkle with cheese. In an oven grill, cook for about 5 minutes or until the cheese and butter are browned.


  • 24 fresh oysters
  • 500 g (2 cups) of salted butter at room temperature
  • 70 ml (1/3 cup) white wine or pastis
  • 125 g (1/2 cup) wheat or panko breadcrumbs
  • 1 bunch of parsley
  • 1 tarragon boot
  • 1 bunch of green onions
  • 1 cup celery leaves
  • Chilli pepper sauce (Tabasco or other) to taste
  • Grated hard cheese to taste (parmesan, cheddar, local product - choose your favorite!)
  • Salt