Butter and Herb Baked Oysters

By The Spruce Eats and edited by Fishadelphia student Yaling

Prep: 30 mins Cook: 12 mins Total: 42 mins Servings: 4 servings

Ingredients

• 2 cups rock salt or uncooked rice, for lining the pan

• 1 dozen fresh oysters

• 1 stick (8 tablespoons) salted butter, softened, divided

• 3/4 cup panko breadcrumbs

• 2 tablespoons finely chopped chives

• 1 teaspoon finely grated lemon zest

• 1 tablespoon lemon juice

• Sweet paprika, optional

• Finely chopped fresh parsley, for garnish

• Lemon wedges, for serving

Instructions

1. Gather the ingredients.

2. Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark a.  Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

3. Scrub the oyster shells with a stiff brush.

4. Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.

5. In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.

6. In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.

7. Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs. 

8. If desired, finish with a light sprinkling of paprika.

9. Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.

10. Sprinkle with fresh chopped parsley and serve with lemon wedges.