Half Dozen Oysters (baked) Recipe

Preheat the oven to 425°F (220°C). Position rack in the center of the oven.

If oysters are not already shucked, carefully shuck them: hold the oyster flat side up on a towel, insert an oyster knife at the hinge, twist to pop, run the knife under the top shell to sever the muscle, discard top shell, then run the knife under the oyster to free it from the bottom shell while keeping the liquor (juices) in the shell.

Clean any rough edges from the bottom shells and place them on a rimmed baking sheet or shallow baking dish. Pour the coarse salt into the dish to create a stable bed for the shells so they don't tip while baking; press shells into the salt so they sit level.

Lightly grease the exposed edge of the baking vessel (or the salt bed) with the 1/2 tsp butter or oil to prevent sticking.

Halve the lemon and reserve for finishing: one half for zest (used below) and the other half cut into wedges for serving.

Mix butter

In a small bowl, combine the 2 tbs softened unsalted butter with 1 tsp minced garlic, 1 tbs minced shallot, 1 tbs chopped parsley, 1 tsp chopped chives, 1/2 tsp lemon zest, 1/2 tsp Dijon mustard, 2 drops hot sauce, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Stir until smooth and evenly combined.

Taste a tiny bit (optional) and adjust seasoning: add a pinch more salt or a couple more drops of hot sauce if desired.

Place each oyster on its stabilized shell in the salt bed so the cup side holds the oyster and its liquor. Using a small spoon, place about 1/2 to 3/4 tsp of the compound butter on top of each oyster, covering the meat lightly but not completely burying it.

If using optional Panko and Parmesan: sprinkle about 1/4 tsp panko and a scant 1/4 tsp grated Parmesan over 3–4 of the oysters for extra crunch. Leave some oysters without breadcrumbs if you prefer pure butter-baked texture.

Put the baking sheet/dish into the preheated oven and bake at 425°F (220°C) for 7–9 minutes, or until the butter is bubbly and the edges of the oyster begin to curl slightly. If you added panko, it should be lightly golden.

For a lightly gratinéed top, switch the oven to broil on high for the last 1–1.5 minutes — watch closely to avoid over-browning; remove as soon as the topping is golden.

Remove the oysters from the oven and let them rest 1–2 minutes. Squeeze the reserved lemon half over the oysters to taste or serve lemon wedges on the side.

Optionally drizzle a small amount of mignonette or place a spoonful on the side for guests who want extra acidity.

Serve immediately on the salt bed or transfer to a serving plate. Provide small forks or picks for eating and napkins for fingers.