Oven Roasted Oysters Recipe

Shuck and prepare oysters

Refrigerate oysters until ready. Rinse shells under cold water and scrub any debris. Using an oyster knife, hold each oyster with a towel, insert the blade at the hinge, twist to pop, and cut the top muscle to open. Loosen the oyster from the bottom shell, keeping the oyster liquor (natural juices) in the bottom shell. Place oysters on a baking sheet half-filled with crushed ice or salt to stabilize them.

Preheat oven to 450°F (230°C). Sprinkle 1 tsp sea salt evenly over the bed of crushed ice or salt to stabilize the oysters for roasting.

Make the butter mixture

In a bowl, combine 1/2 cup softened unsalted butter, minced garlic (3 cloves), finely minced shallot, chopped blanched spinach (squeeze out excess moisture first), chopped parsley, lemon zest, black truffle oil (1/2 tsp), Cajun seasoning (1 tsp), grated Parmesan (2 tbsp, optional), 1/4 tsp salt and 1/4 tsp black pepper. Mix until fully incorporated and smooth. Taste and adjust seasoning.

Spoon or pipe about 1 to 1 1/2 teaspoons of the butter mixture onto each shucked oyster, spreading lightly over the meat and into the shell. Reserve any extra butter for the toast.

Prepare garlic toasts

Brush both sides of bread slices with 2 tbsp melted butter. Arrange on a sheet pan and toast in the oven at 450°F (230°C) for 6–8 minutes until golden, flipping halfway. Immediately rub each warm toast with the halved garlic clove to imprint garlic flavor. If desired, spread a thin layer of the reserved Rockefeller butter on the toasts while warm.

Place the prepared oysters (on the baking sheet or an oven-safe tray) into the preheated oven. Roast for 6–9 minutes, until the butter is bubbling, edges of oyster just curl slightly, and tops are lightly golden. For a broiled finish, move to broil for 1 minute at the end—watch carefully to avoid burning.

Remove oysters from oven and let rest 1 minute.

Grill peaches

Halve and pit the peaches, brush cut sides lightly with 1 tbsp olive oil. Heat a grill pan or outdoor grill over medium-high heat. Grill peaches cut-side down for 2–3 minutes until char marks appear and peaches soften but still hold shape. Remove and cool slightly, then slice into wedges.

Make citrus vinaigrette

In a small bowl or jar, whisk together 2 tbsp lemon juice, 1 tbsp orange juice, 1 tsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. While whisking, slowly stream in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust acidity or sweetness to preference.

In a large bowl, toss 4 cups baby arugula with half the vinaigrette to lightly coat. Fold in grilled peach wedges, 1/2 cup crumbled feta, and 1/4 cup toasted sliced almonds. Add more vinaigrette to taste (reserve some for serving).

Arrange a bed of crushed ice on a serving platter and sprinkle the 1 tsp sea salt over the ice to stabilize. Place roasted oysters on the ice with their bottoms buried slightly so they sit level. Spoon any butter that pooled back onto the oysters if desired.

Place garlic toasts on the platter or serve alongside the oysters. Spoon a small amount of the peach-arugula-feta salad onto each toast or serve salad on the side as a garnish.

Garnish oysters with a light drizzle (optional) of remaining citrus vinaigrette or a tiny drop of black truffle oil for extra aroma. Serve immediately while oysters are hot and toasts are warm.