Description
This Baked Oysters recipe features fresh shucked oysters topped with a savory mixture of garlic butter, breadcrumbs, Parmesan cheese, and fresh herbs, then baked to golden perfection. The result is a delightful appetizer that combines briny seafood with rich, buttery flavors and a crisp topping, perfect for entertaining or a special meal.
Ingredients
Scale
Oysters
- 12 fresh oysters, shucked
Garlic Butter Topping
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with rock salt or crumpled foil. This helps stabilize the oyster shells during baking to keep them level and prevent spills.
- Arrange Oysters: Place the shucked oysters carefully on the prepared baking sheet, ensuring they are stable and sitting flat to hold the topping securely.
- Make Garlic Butter Mixture: In a small bowl, thoroughly mix the melted butter, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, lemon juice, lemon zest, salt, and pepper until well combined and fragrant.
- Top Each Oyster: Spoon about 1 tablespoon of the garlic butter mixture evenly over each oyster, covering the flesh and edges.
- Bake Oysters: Bake the oysters in the preheated oven for 8 to 10 minutes, or until the breadcrumb topping turns golden brown and the oysters are cooked through but still tender.
- Serve: Remove from the oven, garnish with extra fresh parsley, and serve immediately with lemon wedges for an added citrus kick.
Notes
- Ensure oysters are fresh and properly shucked for safety and best flavor.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- For added heat, sprinkle a pinch of red pepper flakes into the garlic butter mixture.
- Baking oysters on rock salt or foil keeps them stable and prevents tipping.
- Serve immediately after baking to enjoy the oysters warm and the topping crisp.
