Broiled Oysters Recipe

Clean and shuck

Rinse the oyster shells under cold running water and scrub any grit from the outside. Place each oyster flat-side up on a stable surface. Using an oyster knife, insert the tip into the hinge and twist to pop it open. Run the knife along the top shell to detach the muscle and remove the top shell. Be careful to keep the oyster liquor (natural juices) in the bottom shell. If you prefer, have a towel or glove to stabilize the oyster.

Inspect each oyster and use the knife to loosen the oyster from the bottom shell so it sits flat. Discard any oysters that smell off or appear dry. Arrange the shucked oysters on a baking sheet or ovenproof tray. To stabilize them and keep them level, nest the oysters in a bed of crushed ice or coarse salt so they don't tip when broiling.

Combine ingredients

In a small bowl, combine the softened unsalted butter, minced garlic, minced shallot, chopped parsley, lemon zest, dry white wine, Dijon mustard, Worcestershire sauce, hot sauce (if using), sea salt, and black pepper. Use a fork to mash and blend until smooth and well incorporated.

If you want a smoother, spreadable topping, chill the mixture briefly (5–10 minutes) so it firms slightly. If using panko and Parmesan, stir them into the butter now for a crunchy topping; otherwise reserve them to sprinkle individually on each oyster.

Preheat broiler

Position an oven rack 4–6 inches (10–15 cm) from the broiler element. Preheat the broiler on high for at least 5 minutes so it's very hot.

Spoon about 1/2 tablespoon of the compound butter onto each oyster, spreading gently to cover the meat and some of the shell. If using panko and Parmesan separately, sprinkle approximately 1 teaspoon of panko and 1/2 teaspoon Parmesan over each topped oyster for extra crunch.

Place the tray with oysters under the broiler. Broil for 3–6 minutes, watching carefully: the butter should bubble and the topping should be golden and slightly browned at the edges. Cooking time varies with broiler strength and distance from the element—start checking at 3 minutes to avoid overcooking. The oysters are done when the edges just curl slightly and the topping is sizzling.

Remove the oysters from the oven with an oven mitt. Let rest 1 minute. Transfer the baking tray to a serving platter or arrange oysters on a bed of crushed ice to keep them level and chilled where needed.

Garnish with lemon wedges and extra chopped parsley if desired. Serve immediately while hot, with lemon wedges to squeeze over each oyster. Discard any leftover liquid in shells if you prefer, or spoon a little of the buttery topping over the meat before eating.