Broiled Gulf Oysters | Louisiana Kitchen & Culture

Ingredients

• 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
• 2 cups rock salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 strips bacon, cut unto 1-inch pieces