Parmesan Oysters Recipe

shuck

Rinse oysters under cold running water to remove grit. Place oysters flat side up on a stable surface. Hold an oyster in a towel, insert a shucking knife at the hinge, twist gently until shell pops, run the knife along the top shell to sever the muscle and remove the top shell. Keep oysters level to retain their liquor. Run the knife under the oyster to free it from the bottom shell but leave it sitting in the bottom shell.

Arrange a serving platter or baking sheet with a 1/2–1 inch layer of crushed ice. Scatter kosher salt into the ice to help oysters sit level. Nestle each shucked oyster, cup-side down, in the ice so they remain steady.

In a small bowl combine the grated Parmesan, Panko breadcrumbs, and melted butter. Stir until evenly moistened — the mixture should clump slightly but remain crumbly.

Add the minced garlic, chopped parsley, lemon zest, lemon juice, black pepper, and red pepper flakes (if using). Mix thoroughly. Taste and adjust seasoning — add a pinch more salt only if needed (Parmesan is salty).

Preheat your broiler to high (or preheat oven to 500°F / 260°C on the top rack, 4–6 inches from heat). If using a grill, preheat to high.

Spoon about 1 heaping teaspoon of the Parmesan topping onto each oyster, covering the oyster meat but not overflowing the shell. Gently press the topping so it adheres.

Place oysters on a rimmed baking sheet (lined with foil for easier cleanup) and transfer to the broiler. Broil 2–4 minutes, watching closely, until the topping is golden brown and bubbling and the oyster edges just begin to curl. If using a hot grill, close lid and cook 2–3 minutes until topping browns.

Remove from heat. Let cool 1 minute, then transfer oysters back to the ice bed for serving. Garnish with a light sprinkle of chopped parsley and a small wedge of lemon for each oyster.

Serve immediately while hot with lemon wedges. Recommend providing small forks or picks and a bowl for shells.