In this baked oyster recipe, oysters on the half shell are quickly broiled until golden brown and bubbling. They’re then filled with a lemon and parsley dressing and finished with crispy bread crumbs. These easy-baked oysters will satisfy oyster lovers and skeptics alike!
These baked oysters take on a tender-meets-meaty texture similar to perfectly cooked scallops with a lemony, briny flavor akin to a classic piccata sauce. In my experience, oysters are either loved or feared.
People like me and my brother consider ourselves sophisticated connoisseurs of these delicacies, downing them raw with only a splash of lemon juice, eating them fresh off a smoky grill, or topping them with breadcrumbs and baking them in a hot oven. As soon as oysters are before us, we indulge with groanings of utter satisfaction, not wanting to leave any uneaten!
If you've been making oysters for years or are new at cooking them at home let this baked oyster recipe be your guide! I include instructions on how to buy, clean, and shuck oysters so once you get the hang of it you can enjoy them at home whenever the craving strikes.
Trust me on this, char-broiled baked oysters, when prepared well, are fresh, fragrant, and bright, with a slight crumb of crispness. Delicious! If you've always wanted to try oysters but starting with raw ones is a bit intimidating, baked oysters are a perfect introduction.
Table of Contents
- Baked Oyster Ingredients
- Where to Buy Oysters
- Types of Oysters
- How to Tell if an Oyster is Fresh
- How to Store Fresh Oysters
- How to Shuck Oysters
- How to Bake Oysters
- Tips for Baking Oysters
- Ways to Mix it Up: How to Grill Oysters
- What to Serve with Baked Oysters
- You'll Also Like: Festive Shellfish Recipes
- Baked Oysters with Lemon, Parsley, and Crispy Breadcrumbs Recipe
Baked Oyster Ingredients
These baked oysters are made of primarily easy-to-find ingredients, with oysters being the special treat. Here’s what you’ll need:
- Oysters: While small oysters are delicious raw, pick the plumpest oysters for this baked oyster recipe. You can ask your fishmonger to shuck them for you to save time. If you're buying already shucked oysters, verify that they are fresh, shucked on the day of purchase, and don't have a foul, fishy smell.
- Olive oil: Extra virgin olive oil is used for its peppery note and flavor. Choose a flavorful but smooth variety, like our Spanish Hojiblanca.
- Breadcrumbs: Panko works well here as they are thicker and give great texture and crunch.
- Parsley: Gives freshness and color. You could use freshly chopped mint if you prefer.
- Lemon: The zest and juice of a lemon are equally crucial for this recipe. The zest gives a sharp, tangy flavor, and the juice adds perfect tartness.
- Chilli flakes: Add a hint of heat. Feel free to add more if you desire or substitute with one crushed garlic clove.
- Salt: A pinch of salt helps bring out the flavor in the filling.
Where to Buy Oysters
Few ingredients rival the need for freshness quite like an oyster. Here are my tips for how to buy oysters and store them safely so they stay fresh.
- Find a good source. Always buy oysters from a reputable seafood supplier or directly from a fishmonger.
- Enjoy wild oysters with the seasons. This is a tenant not only of the Mediterranean diet more generally but of oysters as well. The rule of thumb for wild oysters is to buy in the months with ”R” in them due to the creature's reproductive cycle. It is during the warmer months that oysters hatch. If you’re buying farmed oysters, you can enjoy them year-round.
Types of Oysters
Oysters are generally grouped into a few types. Each variety has its unique taste, texture, and size. Oyster species typically get their names from the seas where they are harvested.
- The most common varieties are Japanese, Pacific, and Atlantic oysters.
- Japanese oysters (Crassostrea gigas), also known as "kaki," are larger with a smooth shell, offering a clean, slightly sweet taste.
- Pacific oysters (also Crassostrea gigas) have a briny, robust flavor and adapt well to various waters.
- Atlantic oysters (Crassostrea virginica or Ostrea edulis) are milder and more delicate, with variations in shell shape, native to different Atlantic coastlines.
- Oysters are sold raw, canned, or frozen. If you’re buying packaged raw oysters, ensure they have information about the type of oyster, the date of the shellfish catch, and the origin. Do not buy them if the package is unlabeled.
- Half-shell oysters are easy to prepare. Be sure to ask your fishmonger if they were shucked that day! You do not want old, shucked oysters.
How to Tell if an Oyster is Fresh
- Look carefully at the shells. They should be tightly closed without any cracks or damage.
- Trust your nose. Fresh oysters should smell like the sea. If oysters smell fishy or rotten, do not buy them. Smell the oyster once it’s open as well.
How to Store Fresh Oysters
Live oysters can be stored in the refrigerator for 5-10 days. Place on a tray and cover with a damp cloth. Make sure you check the cloth regularly to maintain its moisture level. Do not place oysters in a sealed container, as they are alive and need to breathe.
How to Shuck Oysters
The first step for how to shuck oysters is to run them under cold running water, then remove any grit or sand using a stiff brush. Rinse and pat dry. From there, you have two options:
Option One: Use the Heat of an Oven
- Place the whole oyster directly into a hot oven. Place the oysters on a baking sheet and place the sheet in the oven. Allow them to cook for 8-10 minutes. The heat will cook the oyster and the shell will open slightly.
- Remove oysters from the oven: Remove the baking sheet from the oven. Use tongs to transfer each oyster to a cutting board (as they will be scorching hot). Allow to cool slightly, then gently pop open the top shell with a knife or spoon. Be careful not to spill any juices.
- Detach the oyster’s muscle from the shell. Run a sharp knife along the inside of both shells to detach the oyster. Add any toppings you may be using and place back in the oven to cook for a few minutes until the liquids are bubbling hot.
Option Two: Shuck the Oyster By Hand
- Be very careful when you shuck a raw oyster–it can be dangerous. I am not a fan of shucking without the right tools. It is best to use an oyster shucker as the shells can be sharp. Some say that standard knives are okay, but there is a greater risk of cutting yourself. Get ready. Wrap the oval end of the oyster with a kitchen towel to help protect your hand. Set the large, bowl-shaped side on a sturdy surface with the pointed end towards your dominant hand.
- Find the hinge. With your non-dominant hand steadying the oyster, very gently push the tip of the shucker into the hinge of the shell near the tip of the point. Once the knife is in, twist it to pop open. A little force is needed, but it only gets easier with practice. Be very careful to keep the knife pointing down, not towards your opposite hand, in case the knife slips.
- Cut off the muscle. Slide the knife gently along the top shell to slice the oyster's abductor muscle away. Lift the top shell and discard. Be careful to retain as much liquid from the oyster shell as this enhances the flavor after cooking.
How to Bake Oysters
Baking oysters is a quick and easy appetizer that’s sure to impress. Here’s how you do it:
- Make the filling. In a medium mixing bowl, add ½ cup breadcrumbs, ¼ cup chopped parsley, ½ teaspoon of chili flakes, and 5 tablespoons of olive oil. Zest in one lemon, then halve and squeeze in the juice. Season with a pinch of salt, mix to combine well, and set aside.
- Prepare the oysters. Line a sheet tray with aluminum foil and scrunch to make “homes” for the oyster shells. Set on the foil so they sit securely upright, with no risk of liquids leaking out.
- Fill the oysters. Spoon one teaspoon of the filling in each oyster, then add about ½ teaspoon of olive oil over top each oyster.
- Broil the oyster. Place the oyster tray onto the shelf about 6 inches from the broiler and turn the broiler on. Keep oven door slightly open to prevent smoke build-up and keep a close eye on the oysters as they broil. Cook until they’re golden and bubbly, 6-8 minutes.
- Serve. Use oven gloves or tongs to carefully place the oysters on an oyster plate or serving platter with rock salt so that the juices do not spill. Use a small fork to gently loosen the oyster meat and serve with lemon wedges on the side.
Tips for Baking Oysters
Baking or broiling is the quickest and easiest way to cook oysters. Turn your oven on the broiler setting and off you go. Here are some quick tips for baking oysters:
- Leave the oven door open an inch or two. This allows the heat to escape so the oven does not overheat or get too smoky.
- Keep an eye on them and lower the heat as necessary. Place them 6 inches from the broiler. However, they can burn quickly and start to pop and explode, so pay close attention and lower the temperature if necessary.
Ways to Mix it Up: How to Grill Oysters
Grilling oysters doesn’t require a specific basket. Simply place them directly on the grill and be careful to find an angle that will keep them upright. There are two ways to grill oysters:
- With the lid closed: Place the oysters on indirect heat so your BBQ turns into an oven.
- Open fire (no cover): If you hear shells popping or exploding, the temperature is too high and there is too much direct heat on the oysters. Move the oysters to a cooler part of the grill.
- You use tongs or heat-proof mittens to remove the oysters. Cooked oysters are extremely hot!
What to Serve with Baked Oysters
Baked oysters are an easy yet luxurious appetizer recipe that’s sure to impress your guests. Serve with Champagne or a crisp, sparkling white wine. Other understated appetizers, like Radish with Butter and Salt and Pan con Tomate will keep the party’s effortlessly elegant spirit going.
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Baked Oysters with Lemon, Parsley, and Crispy Breadcrumbs
Ingredients
- 12 oysters on the half-shell (or 12 shucked oysters)
- ½ cup breadcrumbs (preferably panko)
- ¼ cup chopped parsley
- 1 lemon zested and juiced
- ½ teaspoon chili flakes
- ½ cup extra virgin olive oil
- Salt
- Lemon wedges, for serving
Instructions
- Make the filling. In a medium mixing bowl, combine the breadcrumbs, parsley, lemon juice and zest, chili flakes, and 5 tablespoons of olive oil. Season with a pinch of salt, mix to combine well, and set aside.
- Prepare the oysters. Line a sheet tray with aluminum foil and scrunch to make “homes” for the oyster shells. Set on the foil so they’re securely upright with no liquids leaking out.
- Fill the oysters. Spoon one teaspoon of the filling in each oyster, then add about ½ teaspoon of olive oil over top each oyster.
- Broil the oyster. Place the tray onto the shelf 6 inches from the broiler and turn the broiler on. Keep the oven door slightly open to prevent smoke build-up and keep a close eye on the oysters as they broil. Cook until they’re golden and bubbly, 6-8 minutes.
- Serve. Use gloves or tongs to carefully place the oysters on an oyster plate or serving platter with rock salt so that their juices do not spill. Use a small fork to gently loosen the oyster meat and serve with some lemon wedges. Serve as soon as they’re cool enough to eat, 1-2 minutes later.
Notes
- Keep a close eye on the oysters as they can burn quickly and start to pop and explode. If this happens, lower the temperature.
- If you’re shucking the oysters yourself, be very careful. Always use an oyster shucker and glove if you can. Keep the shucker pointed toward the ground, not your hand, and use a towel to prevent slipping.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
