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Easy Butter and Herb Baked Oysters

2 cups rock salt or uncooked rice, for lining the pan

1 dozen fresh oysters, in the shell

1 stick (8 tablespoons) salted butter, softened, divided

3/4 cup panko breadcrumbs

2 tablespoons finely chopped chives

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

Sweet paprika, optional

Chopped fresh parsley, garnish

2 to 3 wedges lemon, for serving

Preheat the oven to 425 F. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling. Scrub the oyster shells with a stiff brush. Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan. In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest. Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs. Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown. Sprinkle with fresh chopped parsley and serve with lemon wedges.

Prep:20 mins Cook:12 mins Total:32 mins Servings:4 servings Yield:12 oysters



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