Roasted Oysters Recipe
Make Roasted Oysters Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Compound herb butter
Toppings / finishing
Method
Oysters
- 1
Clean and chill
Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove dirt and barnacles. Discard any oysters with cracked shells or that remain open when tapped. Place a large bed of ice on a baking sheet or cast-iron pan to stabilize the oysters for shucking.
- 2
Shuck oysters
Using an oyster knife and a thick towel or glove, hold an oyster cupped side down. Insert the tip of the knife into the hinge, twist to pop it open, run the blade under the top shell to sever the muscle, discard the top shell, and run the blade under the oyster to free it from the bottom shell while keeping the oyster and its liquor in the shell. Place each shucked oyster on the prepared ice to keep them level and cold. Repeat until all oysters are shucked (about 24).
Compound herb butter
- 3
Make the butter
In a bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped chives, lemon zest, lemon juice, Dijon mustard, hot sauce (if using), salt, and black pepper. Mix thoroughly until smooth and well incorporated. Taste and adjust seasoning as needed. Transfer the compound butter to a piping bag or a small freezer-safe container and refrigerate until slightly firm (15–20 minutes) so it holds shape when placed onto oysters.
Assemble and roast
- 4
Preheat oven
Preheat your oven to 450°F (230°C) with the top broiler element on if possible. Position a rack in the upper third of the oven so the oysters sit close to the broiler.
- 5
Arrange oysters
Arrange the shucked oysters, level on their bottom shells, on a heavy baking sheet, cast-iron skillet, or shallow roasting pan. If needed, nestle them in more rock salt or coarse salt to keep them steady and prevent tipping. Remove the oysters from the ice bed before topping.
- 6
Top with butter and toppings
Place a small dollop (about 1 teaspoon) of the chilled compound herb butter onto each oyster. Sprinkle about 1 tablespoon of grated Parmesan or Pecorino over each oyster. If using, lightly sprinkle panko (about 1/2 to 3/4 teaspoon) on each for extra crunch, and dust with a pinch of smoked paprika or cayenne for smoke/heat.
- 7
Roast / broil
Roast the oysters in the preheated oven for 6–8 minutes, or broil on high for 3–5 minutes, until the butter is bubbling, the cheese is melted and beginning to brown, and the edges of the oyster curl slightly. Watch closely to prevent burning.
- 8
Finish and serve
Remove oysters from the oven, let rest 1 minute. Serve hot on the baking sheet or transfer to a platter over a bed of coarse salt or ice to stabilize. Garnish with lemon wedges and any remaining chopped herbs. Squeeze lemon over oysters just before eating.