Baked Oysters Recipe

Clean and shuck

Rinse the oyster shells under cold running water, scrubbing to remove dirt. Place a folded kitchen towel on a stable surface. Using an oyster knife, hold an oyster cup-side down in the towel, insert the tip of the knife at the hinge and twist gently to pop the shell. Run the blade along the top shell to cut the muscle and remove the top shell. Carefully slide the blade under the oyster to detach it from the bottom shell, preserving as much liquid (liquor) as possible. Repeat for all 12 oysters. Discard any shells that are cracked or that smell strongly off.

Arrange the shucked oysters on a rimmed baking sheet or ovenproof platter packed with ice to keep them level. If you prefer baking directly on a bed that stabilizes them, spread a layer of coarse kosher salt or rock salt (not included in ingredients list) about 1/2–3/4 inch deep and nestle each oyster to keep it steady while topping.

Combine ingredients

In a medium bowl, add the softened butter, minced garlic, minced shallot, chopped parsley, lemon zest, lemon juice, grated Parmesan, smoked paprika, hot sauce (if using), salt, and pepper. Use a fork to mash and combine until smooth and evenly mixed.

Stir in the panko breadcrumbs—this gives a light crunchy topping. Taste a small bit of the mixture and adjust seasoning (add a pinch more salt, a squeeze more lemon, or a little more hot sauce) if desired.

Preheat oven

Preheat the oven to 450°F (230°C). Position a rack in the upper-middle third of the oven so the tops brown but do not burn.

Spoon about 1 heaping teaspoon to 1 tablespoon of the compound butter mixture onto each oyster, spreading it gently so the oyster is covered but the shell still holds the juices. You should have enough to top all 12 oysters; adjust amount to taste.

Place the baking sheet with oysters directly into the preheated oven and bake for 8–10 minutes, until the butter is bubbly and the topping is golden and slightly crisp. If you want a stronger browned crust, switch the oven to broil for the final 1–2 minutes—watch closely to avoid burning.

Remove oysters from the oven. Transfer the baking sheet to a heatproof surface. Sprinkle with chopped chives if using and serve immediately with lemon wedges for squeezing over the oysters.

To serve safely and neatly, place the oysters back on a bed of ice or coarse salt on a serving platter to keep them level and to catch any juices. Use small forks to loosen the oysters from shells if needed and enjoy while hot.