12 medium size oysters

½ cup dry white wine

1 stick butter, softened

6 cloves garlic, rough chopped

1/3 cup parmesan cheese, plus more for garnish

1/3 cup panko breadcrumbs

¼ teaspoon salt

¼ cup fresh basil leaves

¼ cup fresh cilantro leaves

¼ cup fresh parsley

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

Place the oysters in a large skillet, with the flatter side facing up.  Pour the white wine over the top of the oysters.  Cover the skillet and cook until the oysters are just barely opened, about 3-4 minutes.  Remove the top shells and place them on a foil lined baking sheet.  If you have rock salt, put a layer on the foil and this will make it easier to keep the oysters from tilting over. Note - You can also shuck the oysters using an oyster knife, but I find steaming them open much easier and since we are cooking them anyway, it won’t affect texture.

Place the butter, garlic, parmesan, panko, salt, basil, cilantro, parsley, zest, and lemon juice in the bowl of a food processor and pulse several times to break up the fresh herbs.  Then process on low for about 1 minute until a gorgeous bright green paste forms.

Spread about a tablespoon of the butter over the tops of the oysters.

Preheat your broiler to high.  Place the baking sheet with your green butter oysters under the broiler and cook for about 1 minute until bubbly and lightly browned.  Timing can vary depending on the heat of your broiler so watch those puppies closely so you don’t burn them.

Garnish with more parmesan cheese and serve with crusty bread and a big glass of dry white wine!