Oysters Barry Recipe

Prepare serving bed

Spread the crushed or shaved ice in a shallow platter or on individual plates so the oysters will sit level and not spill. Position lemon wedges around the bed for garnish.

Shuck oysters

If oysters are not already on the half shell, carefully shuck 6 oysters, reserving as much liquor (brine) in the shell as possible. Discard any broken shells. Place the shucked oysters on the ice bed, flat side up so each sits stable.

Make garlic-butter mixture

In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), melt 3 tbs unsalted butter. Add the finely minced garlic and minced shallot and cook gently for 30–45 seconds until fragrant but not browned. Stir in 1 tsp white wine (if using) and 1 tsp fresh lemon juice, then remove from heat.

Season and combine

Stir the chopped parsley into the warm butter mixture. Add a pinch of sea salt and a pinch of freshly ground black pepper to taste. Taste carefully and adjust lemon or salt if needed — the oyster liquor will add additional brininess.

Top oysters

Using a small spoon, evenly distribute the warm garlic-butter mixture over each oyster so each gets roughly 1/2 tbs butter mixture. Make sure the garlic and shallot pieces are allocated across the oysters.

Add Parmesan and serve

Sprinkle approximately 1/2 tbs grated Parmesan cheese onto each oyster (total about 3 tbs). Serve immediately while butter is warm so the cheese softens and melds with the oyster liquor. Offer lemon wedges to squeeze over oysters if desired.