Oven Baked Oysters Recipe

Preheat and prepare bed

Preheat oven to 450°F (230°C). Spread the crushed ice or rock salt in a single layer on a rimmed baking sheet or in a shallow baking pan to create a stable bed to hold oysters upright.

Shuck the oysters: using an oyster knife, insert at the hinge, twist to pop open, run the blade under the top shell to free it and discard. Loosen the oyster from the bottom shell but leave it sitting in the bottom shell, preserving its liquor. Place each oyster on the prepared bed, spacing evenly.

In a medium bowl, combine the softened unsalted butter, finely grated pepperjack cheese, minced garlic, chopped parsley, lemon zest, lemon juice, hot sauce (if using), salt and black pepper.

Use a fork to mash and blend until smooth and homogenous. Taste and adjust salt, pepper, or heat. Transfer the pepperjack butter to a small piping bag or spoon it into a zip-top bag and snip a corner for easier topping.

In a small skillet over medium heat, add the finely chopped Conecuh sausage. Cook, stirring occasionally, until the pieces are browned and have rendered some fat, about 4–5 minutes.

Add the minced shallot and cook 1 minute until softened. Stir in the brown sugar, apple cider vinegar, and hot water or stock. Scrape up any browned bits and simmer gently until the mixture becomes sticky and jam-like, about 2–3 minutes. Stir in smoked paprika and black pepper. Remove from heat and let cool slightly.

Using the piping bag or a teaspoon, place about 1/2 tablespoon (roughly 1/2 tbsp) of pepperjack butter onto each oyster, spreading lightly over the top of the oyster meat.

Top each oyster with about 1 teaspoon of the warm Conecuh jam (adjust to taste). The jam should sit on top of the butter- cheese mixture.

Place the baking sheet with oysters into the preheated oven. Bake until the butter is bubbly, cheese is melted and edges are lightly browned, about 8–10 minutes. If you prefer more browning, switch to broil on high for 1–2 minutes at the end—watch carefully to avoid burning.

Remove oysters from oven and let rest 1 minute. Sprinkle each oyster with a pinch of snipped fresh chives.

Serve immediately on the bed of ice or salt with lemon wedges alongside. Instruct guests to lift the oyster from its shell and consume in one bite or use a small fork.