Baked Oysters Recipe

Clean and shuck

Rinse the oyster shells under cold running water and scrub off any debris. Place a damp towel on your work surface. Hold an oyster flat-side up in the towel. Using a short, sturdy oyster knife, insert the tip into the hinge and twist gently until it pops. Run the knife along the top shell to cut the muscle and remove the top shell. Drain any excess liquid, but keep the oyster in the bottom shell with its liquor. Trim any ragged bits of muscle if needed, leaving the oyster attached to the bottom shell.

Preheat the oven to 450°F (230°C). Spread the coarse salt in an even layer on a baking sheet or in a shallow roasting pan to create a stable bed for the oysters so they don't tip.

Arrange the shucked oysters on the salt bed, one per cavity, spaced evenly so they remain level.

In a small bowl, combine the softened unsalted butter, minced garlic, finely minced shallot, chopped parsley, lemon zest, Dijon mustard, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Use a fork to mash and mix until smooth and fully incorporated.

Taste a small amount and adjust seasoning — add a pinch more salt, a squeeze of lemon juice, or more hot sauce if desired.

If using the breadcrumb finish, combine the panko breadcrumbs, grated Parmesan, and olive oil in a small bowl and toss until the crumbs are lightly moistened and clump slightly.

Using a small spoon, place about 1 teaspoon of the compound butter directly on each oyster (adjust to preference — roughly 1/2 to 1 teaspoon for lighter topping). If using breadcrumbs, sprinkle about 1/2 teaspoon of the breadcrumb-Parmesan mixture over the butter on each oyster.

Place the baking sheet with oysters in the preheated oven on the top or middle rack. Bake for 8–10 minutes until the butter is sizzling and edges of the oysters begin to curl; if you used the breadcrumb finish, the crumbs should be golden and lightly crisp. For a browned top, broil on high for the final 1–2 minutes, watching closely to avoid burning.

Remove the oysters from the oven and let rest 1 minute. Sprinkle chopped chives or extra parsley over the oysters and serve with lemon wedges on the side for squeezing.

To eat, squeeze a little lemon over the oyster and use a small fork or spoon to loosen the oyster from the shell if needed. Serve immediately while hot.