Ostras A La Parmesana Recipe

Preheat & prep oysters

Preheat your broiler to high (or set oven to 500°F / 260°C with a tray on the top rack). Rinse the oyster shells under cold water to remove grit. If oysters are not already shucked, hold each oyster shell flat-side down, insert an oyster knife at the hinge and carefully shuck, keeping the oyster liquor in the half shell. Discard top shells and arrange the 6 oysters on a baking sheet or ovenproof platter, stabilizing with rock salt or crumpled foil so they sit level.

Make lemon butter

In a small saucepan or microwave-safe bowl, melt 3 tbs unsalted butter with the minced garlic over low heat for about 1 minute to bloom the garlic (do not brown). Remove from heat and stir in 1 tablespoon fresh lemon juice, 1 tsp olive oil, 1/2 tsp freshly ground black pepper and 1 tsp salt until combined.

Top oysters

Spoon about 1/2 to 1 tsp of the lemon-garlic butter over each oyster, making sure some butter falls into the liquor. Generously sprinkle each oyster with a level tablespoon of freshly grated Parmesan (divide the 1 cup among the 6 oysters).

Broil oysters

Place the oysters under the preheated broiler (or in the oven on the top rack) about 4–6 inches from the heat. Broil for 3–6 minutes until the Parmesan is melted, bubbling and lightly golden (watch closely to avoid burning). Oysters are done when edges curl slightly and topping is golden.

Finish & season

Remove oysters from oven. Let sit 1 minute. Taste a small bit of the oyster liquor; add a light pinch more salt or a grind of black pepper if needed before serving.

While oysters broil, make the chimichurri: in a small bowl combine 1/4 cup finely chopped parsley, 1 tbs chopped fresh oregano, 1 minced clove garlic, 1 tsp red wine vinegar, 2 tbs extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Stir well and let sit 5–10 minutes to meld flavors. Spoon a small dollop (about 1/2 tsp) of chimichurri onto each finished oyster just before serving or serve on the side.

While oysters cook, prepare the toast: preheat a skillet over medium or heat the broiler (you can toast the bread alongside the oysters if space allows). Brush each bread slice lightly with 1/2 tsp olive oil and spread softened 1 tbs butter evenly. Toast in skillet 1–2 minutes per side until golden or arrange on a tray and broil 1–2 minutes per side. Immediately rub the warm toasts with the cut side of the halved garlic clove to impart subtle garlic flavor. Sprinkle each slice with 1 tbs finely chopped parsley and a light pinch (1/8 tsp) salt. Cut to serve alongside the oysters.