Wood – Fired Oven Oysters Recipe
Make Wood – Fired Oven Oysters Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters & Finish
Wood-Fire & Serving Base
Method
Oysters & Finish
- 1
Shuck and prepare oysters
Rinse oyster shells under cold water to remove grit. Using an oyster knife and a protective glove or towel, hold each oyster cup-side down and carefully insert the knife at the hinge, twist to pop open, run the knife under the top shell to release, discard the top shell, then run the knife under the oyster to free it from the bottom shell but keep it in the cup. Place oysters on a tray and refrigerate briefly while you prepare the butter mixture.
- 2
Make blaze butter
Melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and minced shallot and gently sweat until fragrant and softened but not browned, about 2 minutes. Add the white wine and lemon juice, increase heat briefly to reduce by half, about 1–2 minutes. Remove from heat and stir in chopped parsley, smoked sea salt, and black pepper. Taste and adjust seasoning. If using grated cheese, stir it into the butter now so it melts into the mixture.
- 3
Dress oysters
Lightly brush a small amount of olive oil on each oyster shell lip to prevent sticking. Place each shucked oyster on its bottom shell in a salt bed (see next section). Spoon approximately 1 teaspoon (about 5 ml) of the butter mixture over each oyster, making sure some of the mixture gets under the oyster flesh so it steams and flavors from beneath. Do not overload; you want the oyster to stay juicy and the butter to lightly brown.
- 4
Finish & serve
When oysters are cooked (see wood-fire directions), remove them carefully with tongs or a spatula. Sprinkle a pinch of extra chopped parsley and a few more grinds of black pepper over each. Serve immediately with lemon wedges on the side. Encourage diners to slurp directly from the shell.
Wood-Fire & Serving Base
- 5
Prepare the oven or wood-fired grill
Light your wood-fired oven or grill with seasoned hardwood or lump charcoal. Allow the fire to establish and coals to form. You want a high radiant heat environment similar to 500–700°F (260–370°C) inside a wood-fired oven. If using a home oven, preheat to its highest setting and place a pizza stone or heavy baking sheet in to get very hot.
- 6
Make a salt bed for stability
Spread the dry rock salt or coarse kosher salt across a rimmed baking sheet or a cast-iron pan in an even layer about 1/2–3/4 inch thick. The salt bed stabilizes the oysters and protects them from direct flame flare-ups.
- 7
Position oysters for cooking
Nestle the shucked oysters (in their bottom shells) into the salt bed so they sit level and don't tip. Place the tray on the oven floor, stone, or directly on the grill rack above coals depending on your equipment. For a wood-fired oven, position nearer the front where intense radiant heat from the dome will reach them but not directly in the open flame.
- 8
Cook the oysters
Bake or roast the oysters until the butter mixture is bubbling and the edges of the oyster just begin to curl and firm, about 4–7 minutes in a very hot wood-fired oven. In a home oven at highest heat, expect 6–10 minutes. Watch closely — oysters can overcook quickly. If you want a bit of char on the butter, move the tray briefly closer to the heat for 30–60 seconds at the end, using tongs for safety.