Oysters Barry Recipe

Shuck and prepare oysters

Rinse oyster shells under cold running water and scrub to remove debris. Using an oyster knife and towel, hold each oyster flat side up and insert the tip of the knife into the hinge. Twist gently to pop the hinge, then slide the knife along the top shell to cut the muscle. Remove the top shell, run the knife under the oyster to free it from the bottom shell, leaving the oyster and its liquor in the bottom shell. Discard any broken shell fragments. Place the shucked oysters on a tray of crushed ice to keep cold and level.

Arrange the six shucked oysters on a serving plate topped with crushed ice so they sit level and won’t spill when topped.

Prepare the topping

In a small saucepan over low heat, melt the unsalted butter gently until just liquefied. Add the finely minced garlic and shallot and cook for 30–45 seconds, stirring constantly, until fragrant but not browned (avoid higher heat to prevent burning the garlic). Remove from heat and stir in the chopped parsley, lemon zest (if using), salt, and pepper. Taste and adjust seasoning. Stir in 2 tablespoons of the grated Parmesan to incorporate into the butter mixture; reserve remaining Parmesan for finishing. If the mixture seems too thick, stir in the olive oil to loosen slightly.

Top the oysters

Using a small spoon, distribute about 1/2 tablespoon of the warm garlic-butter-Parmesan mixture onto the top of each oyster, making sure some of the oyster liquor remains with the meat. Sprinkle the remaining 1 tablespoon of grated Parmesan evenly over the six oysters.

Finish and serve

If you prefer the Parmesan lightly melted, place the plated oysters briefly under a hot broiler (about 2–3 inches from the heat) for 30–60 seconds—watch closely to avoid overbrowning. Alternatively, serve immediately without broiling for a cold preparation. Garnish with a pinch of extra chopped parsley and lemon wedges on the side. Serve right away so the oysters remain chilled (unless lightly broiled) and the topping is fresh.