Name: Herb Butter
Yield: about 1/2 cup (enough for 3 dozen oysters) Servings
Ingredients: 1 cup (packed) fresh herb leaves (such as flat-leaf parsley, chives, and tarragon); 1/2 small garlic clove; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; Kosher salt, freshly ground pepper

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Image may contain Animal Sea Life Invertebrate Seashell Food and Oyster

Christopher Testani

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