Paddy Burkes, also known as the Oyster Inn, is a picturesque roadside pub in Clarenbridge, County Galway. Complete with partitions, wood-lined snugs, turn-of-the-century bric-a-brac, and old photographs, the pub is also the centerpiece of the annual oyster festival, first celebrated here in September 1954 . Oysters are one of the most requested dishes in the pub. The chef prepares them Florentine style with spinach and cheese, and in this garlicky version, which is everyone’s favorite.
SERVES 4
24 fresh oysters
Kosher or rock salt as needed
½ cup (1 stick) unsalted Kerrygold Irish butter
¼ cup minced shallots
2 cups fresh white bread crumbs (see Note on breadcrumbs)
¼ cup fresh lemon juice
Salt and freshly ground pepper to taste
½ cup (1 stick) Kerrygold Garlic and Herb Butter, or a homemade equivalent (see Note below)
Lemon wedges for serving
1 Shuck the oysters (see Note on oysters), and leave each one in the deep half of the shell. Discard the other half shell. Arrange the oysters in a baking sheet spread with kosher or rock salt (to balance the shells). Preheat the oven to 375°F.
2 In a large skillet over medium heat, melt the unsalted butter. Add the shallots and cook for 2 to 3 minutes, or until soft. Stir in the bread crumbs, lemon juice, salt, and pepper. Spoon some of the crumb mixture over each oyster and top with a teaspoonful of the garlic and herb butter. Bake for 12 to 15 minutes, or until the crumbs are golden.
3 To serve, place 6 oysters on each of 4 serving plates and garnish with a lemon wedge.
NOTE: Kerrygold’s Garlic and Herb Butter is a new addition to the company’s line of dairy products. It’s sold in 4-ounce sticks. If you can’t find it in your area or prefer to make your own, mix 1 tablespoon of minced garlic and 1 tablespoon of minced fresh flat-leaf parsley with 1 stick of softened unsalted butter.
