Roasted Oysters Recipe

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Scrub oyster shells under cold running water to remove grit. Using an oyster knife and a towel or glove for protection, insert the tip at the hinge and twist to pop open. Slide the knife under the top shell to cut the muscle and remove the top shell. Loosen the oyster from the bottom shell but leave it sitting in the cup of the bottom shell. Discard the top shells and place oysters on a rimmed baking sheet bedded with the rock salt so shells sit level (this prevents tipping).

Preheat the oven to 450°F (230°C) with the rack in the upper third of the oven so oysters will brown slightly under heat.

In a small bowl, combine softened unsalted butter, finely chopped parsley, chives, tarragon or dill, minced garlic, lemon zest, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Mix thoroughly until smooth and homogenous. Taste and adjust seasoning — add a pinch more salt or lemon zest if needed. Set aside at room temperature so butter is spreadable.

Pulse the torn day-old bread in a food processor until coarse crumbs form (about the size of coarse sand). Transfer to a bowl.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced shallot and cook 1–2 minutes until soft but not browned. Add the breadcrumbs and cook, stirring, 3–4 minutes until they begin to turn golden and feel dry. Remove from heat.

Stir in grated Parmigiano-Reggiano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice. Taste and adjust seasoning. Allow breadcrumbs to cool slightly.

Place the baking sheet with salted bed and oysters on the countertop. Using a small spoon or piping bag, put roughly 1/2 tablespoon (about 1 tbs) of the herby butter directly onto each oyster’s meat. The butter should sit on the oyster and not overflow the shell.

Top each buttered oyster with about 1 tablespoon of the house breadcrumbs, gently pressing so the crumbs adhere to the butter but the oyster juice remains under.

If using, drizzle a small amount (about 1/4 teaspoon) of extra melted butter over each breadcrumb top for extra browning.

Place the baking sheet with oysters in the preheated oven on the upper rack. Roast for 8–10 minutes, or until the breadcrumb topping is golden and the butter is bubbling. For an extra browned finish, switch the oven to broil for 1 minute watching closely to avoid burning.

Remove oysters from oven and let rest for 1 minute.

Sprinkle each oyster with a pinch of extra chopped parsley and a small squeeze of lemon juice from the wedges. Serve immediately on the bed of rock salt so oysters remain level.

Provide extra lemon wedges alongside and a small bowl for discarded shells.