Two Buck Shuck Recipe
Oysters, raw on the half shell or cheesy baked
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Ingredients
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Oysters (raw)
Cheesy Baked Topping (for baked oysters)
Method
Oysters (raw)
Shuck oysters
Rinse oyster shells under cold running water and scrub to remove debris. Hold oyster cup-side down at a 45° angle with a folded towel. Insert an oyster knife at the hinge, twist to pop the shell, run the knife along the top shell to free the muscle, and discard the top shell. Slide the knife under the oyster to free the bottom muscle, keeping the oyster level to retain its liquor. Place oysters on a tray of crushed ice to keep cold.
Cheesy Baked Oysters
Preheat and prepare oysters
Preheat oven to 450°F (230°C). If shucking for baking, follow the same shucking method as for raw oysters but leave each oyster in its half shell with liquor intact. Arrange shucked oysters on a baking sheet. If desired, nest shells in a layer of coarse salt or on a shallow rack so they sit level.
Make topping
Mince the garlic and shallot finely. In a small skillet, melt unsalted butter over medium heat. Add minced garlic and shallot and cook until softened and fragrant, about 1–2 minutes (do not brown). Remove from heat and stir in chopped parsley, lemon zest, Worcestershire sauce, smoked paprika, salt and black pepper. In a bowl combine the butter mixture with Panko breadcrumbs, grated Parmesan, and grated cheddar until evenly moistened and cohesive. The mixture should be slightly loose so it will melt and brown on the oyster.
Top oysters
Spoon roughly 1 tablespoon of the cheesy breadcrumb mixture onto each oyster (adjust to preference). Press gently so the topping contacts the oyster and sits on the shell.
Bake
Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the topping is bubbly and golden brown and the edges of the oyster begin to curl slightly. For extra browning, switch oven to broil for 1–2 minutes—watch carefully to avoid burning.