Baked Oysters
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:12 Oysters
Ingredients
- 3-4 cups kosher salt
- ½ cup breadcrumbs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ lemon, zested
- 1 cloves garlic, minced
- 1 sprig parsley, chopped
- 1 sprig oregano, chopped
- 1-3 tablespoons extra virgin olive oil
- 12 oysters, cleaned
- 2 tablespoons butter, softened
- Lemon wedges
- 3-4 cups kosher salt
- 118.29ml breadcrumbs
- 1.07g kosher salt
- 0.53g ground black pepper
- 0.5 lemon, zested
- 1 cloves garlic, minced
- 1 sprig parsley, chopped
- 1 sprig oregano, chopped
- 1-3 tablespoons extra virgin olive oil
- 12 oysters, cleaned
- 25.56g butter, softened
- Lemon wedges
Savor the flavors of the sea! Chef Ethan Stowell’s baked oysters are topped with garlic-herb breadcrumbs for golden, melt-in-your-mouth bites.
Preparation
STEP 1
Preheat the oven to 450°F.
STEP 2
Pour a thick layer of kosher salt on the bottom of a baking sheet to hold oysters upright while cooking.
STEP 3
In a bowl, combine breadcrumbs, salt, pepper, lemon zest, garlic, parsley, and oregano. Add olive oil 1 tablespoon at a time, mixing until breadcrumbs look like wet sand, adding more olive oil as needed.
STEP 4
Shuck the oysters and lay them on their half shell in the salt-lined pan.
STEP 5
Put a pea-sized scoop of softened butter into each oyster cup. Top with a 1⁄2 tablespoon of the breadcrumb mixture sprinkled over the oyster.
STEP 6
Place the pan with oysters in the oven, bake for about 10 minutes until the breadcrumbs are golden brown.
STEP 7
Squeeze lemon juice on top of oysters, serve immediately.