Jul 14 2026
Restaurants›Terza›Sea Salt Roasted Oysters Recipe

Sea Salt Roasted Oysters Recipe

Inspired by Terza
Time45m
Serves4

chardonnay garlic butter, brioche crumble, grana padana

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Ingredients

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Oysters

Chardonnay Garlic Butter

Brioche Crumble

Method

Preparing the Oysters

  1. 1

    Clean the Oysters

    Rinse the fresh oysters under cold water to remove any dirt or debris. Scrub the shells gently with a brush.

  2. 2

    Preheat the Oven

    Preheat your oven to 450°F (232°C).

  3. 3

    Place Oysters on Baking Sheet

    Arrange the cleaned oysters on a baking sheet, cupped side down. Sprinkle sea salt over the oysters to help them stay steady and enhance flavor.

Making Chardonnay Garlic Butter

  1. 4

    Melt the Butter

    In a saucepan over medium heat, melt the unsalted butter. Be careful not to brown it.

  2. 5

    Add Garlic and Chardonnay

    Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the Chardonnay and let it simmer for 2-3 minutes.

  3. 6

    Finish the Butter

    Remove the saucepan from heat and stir in the chopped parsley and lemon juice. Set aside.

Making Brioche Crumble

  1. 7

    Prepare the Brioche

    In a mixing bowl, combine the torn brioche pieces with olive oil, grated Grana Padano cheese, and salt and pepper. Mix until the brioche is evenly coated.

  2. 8

    Toast the Brioche

    Spread the brioche mixture on a baking sheet and toast in the oven for about 10-12 minutes or until golden brown, stirring halfway through.

Assembling and Roasting

  1. 9

    Top Oysters

    Remove the toasted brioche crumble from the oven and sprinkle it generously over each oyster. Drizzle the Chardonnay garlic butter over the topped oysters.

  2. 10

    Roast the Oysters

    Place the baking sheet with the oysters back in the oven and roast for 8-10 minutes, until the oysters are cooked through and the tops are golden.

Serving

  1. 11

    Plate the Oysters

    Carefully remove the oysters from the oven and let them cool for a minute. Serve them warm, garnished with extra parsley if desired.

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