Broiled Oysters Recipe

Prep oysters

Preheat the broiler (or oven to high broil). Rinse oyster shells under cold water and scrub to remove debris. Using a shucking knife, carefully shuck oysters, keeping them level in the bottom shell with the liquor left in. Place oysters on a baking sheet or in a shallow pan filled with a bed of coarse sea salt to stabilize shells.

Make garlic herb butter

In a small skillet over low heat, melt 4 tbs unsalted butter. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs chopped parsley, 1 tsp lemon zest, 1 tsp black pepper and 1 tsp kosher salt.

Assemble and broil

Spoon about 1 tsp of garlic herb butter onto each oyster, then sprinkle approximately 1 tbsp grated Parmesan over each. Place under the preheated broiler about 4–6 inches from the heat source and broil 3–5 minutes, watching closely, until the cheese is bubbling and lightly golden. Remove and let rest 1 minute. Serve immediately with lemon wedges.

Prep oysters

Preheat broiler (or oven to high broil). Clean and shuck 12 oysters as above, reserving liquor in shells. Arrange on a baking tray set into a bed of coarse sea salt to keep level.

Cook greens mixture

In a medium skillet over medium heat, melt 3 tbs butter. Add 1 cup thinly sliced leeks and cook 3–4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds. Add 1 cup chopped spinach, 2 tbs parsley and 1 tsp chopped tarragon; cook until spinach wilts, 1–2 minutes. Deglaze with 2 tbs dry white wine and simmer until nearly evaporated. Stir in 2 tbs heavy cream, season with 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool slightly.

Combine with breadcrumbs

Stir 1 cup fine dry breadcrumbs and 1 tbs grated Pecorino/Parmesan into the greens mixture until cohesive but not soupy. Adjust seasoning to taste.

Top and broil

Spoon about 1 heaping tablespoon of the Rockefeller mixture over each oyster. Lightly sprinkle any remaining breadcrumbs over the tops for crisping. Place under the broiler 4–6 inches from heat and broil 3–6 minutes until topping is golden and bubbling. Let rest 1 minute and serve with lemon wedges.

Prep oysters

Preheat broiler (or oven to high broil). Clean and shuck oysters, keeping liquor. Set shells on a salt bed on a baking sheet.

Assemble truffle oysters

In a small bowl combine 2 tbs melted butter with 1 tsp minced shallot and 1/2 tsp freshly ground black pepper. Brush or spoon about 1/2 tsp of this butter onto each oyster. Sprinkle roughly 1 tbsp grated Gruyère over each oyster. Tear 6 prosciutto slices in half (to make 12 pieces) and place one piece atop each oyster. Drizzle each with just a few drops (about 1/8 tsp) of black truffle oil—use sparingly to avoid overpowering.

Broil and garnish

Broil 3–5 minutes until Gruyère is melted and beginning to brown and prosciutto is slightly crisp. Remove and garnish with microgreens or 2 tbs chopped chives distributed across the oysters. Serve immediately with lemon wedges and an optional light drizzle of olive oil.

Broil oysters in batches if your broiler space is limited. Total cook time for each batch is short—watch closely to avoid overcooking. Serve each style hot on the salt-stabilized platter with lemon wedges. Leftover shucked oysters are best consumed immediately; do not overcook as oysters will become rubbery.