From the episode, “Listless in Louisiana”

Yields 12 oysters

YOU’LL NEED
12 oysters, popped open and left in the half shell
2 cloves garlic
1 stick butter, room temperature
½ bunch flat leaf parsley, chopped
½ bunch cilantro, chopped
½ bunch chives, chopped
1 lemon, zested and cut in half
¼ cup panko breadcrumbs
1/3 cup cooked bacon, diced

MAKE IT
1) In a food processor add garlic, butter, parsley, cilantro, and chives. Blend until herbs are coarsely chopped.
2) Add lemon zest and fresh squeeze juice of ½ of the lemon.
3) Turn the food processor back on and slowly incorporate bread crumbs forming a mixture that should be the consistency of a lite stuffing.
4) Place mixture into a mixing bowl and fold in the cooked bacon.
5) Place and lightly pack a small amount of herb mixture on top of each oyster and place in a 400° oven for approximately 8 minutes.
6) In a sauté pan over high heat add the other half of the lemon and allow to char lightly.
7) Squeeze charred lemon over top of the oysters and serve.