Galliano Baked Oysters Recipe

Shuck and clean

Preheat oven to 450°F (230°C). Rinse oysters under cold water and scrub shells with a stiff brush to remove grit. Place oysters flat-side up on a stable surface. Using an oyster knife, insert the tip into the hinge, twist to pop open, slide the knife along the top shell to free the muscle and discard the top shell. Loosen the oyster in the bottom shell, keeping the oyster liquor (the natural juices) in the shell. Arrange oysters on a rimmed baking sheet, nesting them in a bed of crushed rock/kosher salt to keep them level.

Sauté aromatics

In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the minced shallot and garlic and sauté until softened and fragrant, about 1–2 minutes, taking care not to brown. Remove from heat and let cool slightly.

Blend topping

In a bowl, combine the softened butter (remaining 7 tbsp), cooled shallot-garlic mixture, Galliano liqueur, Dijon mustard, lemon juice, chopped parsley, grated Parmesan, panko breadcrumbs, hot sauce (if using), salt, and black pepper. Stir vigorously until homogenous — the mixture should be spreadable but still have some texture from the panko and cheese. Taste and adjust seasoning (add more lemon or salt as needed).

Top oysters

Spoon approximately 1 to 1 1/2 teaspoons of the Galliano butter topping onto each oyster, covering the meat and pooling slightly with the natural liquor. Gently press topping so it adheres but does not bury the oyster completely.

Bake

Place the baking sheet in the preheated oven and bake until the topping is golden and bubbling and the oyster edges just begin to curl, about 8–10 minutes. For a more browned finish, switch the oven to broil for the last 1–2 minutes while watching closely to prevent burning.

Remove oysters from oven and let rest 1–2 minutes. Transfer the salt bed and oysters to a serving platter if needed. Garnish with microgreens or extra chopped parsley and serve immediately with lemon wedges alongside for squeezing. Recommend serving with crusty bread or a light, crisp white wine or Prosecco.