Baked Oysters Recipe
thai chili herb compound butter, parmesan panko crust
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Ingredients
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Herb Compound Butter
Panko Crust
Oysters
Method
Herb Compound Butter Preparation
- 1
Make the Herb Butter
In a medium bowl, combine the softened unsalted butter, chopped cilantro, chopped basil, Thai chili paste, lime juice, minced garlic, and salt. Mix well until all ingredients are fully incorporated.
- 2
Chill the Butter
Transfer the herb butter mixture onto a piece of plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 30 minutes until firm.
Panko Crust Preparation
- 3
Prepare the Panko Mixture
In a separate bowl, mix together the panko bread crumbs, grated parmesan cheese, olive oil, and black pepper until well combined.
Oysters Preparation
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Arrange Oysters
Place the shucked oysters on a baking sheet lined with parchment paper or rock salt to keep them steady.
- 6
Top with Herb Butter
Slice the chilled herb compound butter into rounds and place a piece on top of each oyster.
- 7
Add Panko Topping
Sprinkle the prepared panko mixture generously over each oyster, covering the herb butter.
- 8
Bake the Oysters
Bake in the preheated oven for 12-15 minutes, or until the oysters are hot and the panko crust is golden brown.
- 9
Serve
Remove from the oven and let cool for a minute. Serve immediately while hot.