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close up of baked oysters with crispy lemon and parsley breadcrumbs on a serving plate with salt, lemon wedges and forks, next to various table settings.
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4.34 from 6 votes

Baked Oysters with Breadcrumbs

These baked oysters are topped with lemon, parsley, chili flakes, and crisp panko, then broiled until golden and bubbling. Serve immediately with lemon wedges for an elegant appetizer.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Appetizer
Cuisine: Greek
Diet: Diabetic, Low Lactose
Servings: 6 people
Author: Ruth Bardis

Ingredients

  • 12 oysters, shucked on the half shell
  • 1/2 cup breadcrumbs, preferably panko
  • 1/4 cup chopped parsley
  • 1 lemon, zested and juiced
  • 1/2 teaspoon chili flakes
  • 1/2 cup extra virgin olive oil
  • Salt
  • Lemon wedges, for serving

Instructions

  • Make the topping. In a medium bowl, combine the breadcrumbs, parsley, lemon zest and juice, chili flakes, and 5 tablespoons of the olive oil. Season with a pinch of salt and mix well.
  • Prepare the oysters. Line a sheet pan with aluminum foil, then crumple the foil to form small “nests.” Arrange the oysters upright in the foil so their liquid cannot spill.
  • Top the oysters. Spoon 1 teaspoon of the breadcrumb mixture over each oyster. Drizzle about 1/2 teaspoon olive oil over each one.
  • Broil. Place the sheet pan about 6 inches below the broiler. Keep the oven door slightly open and watch the oysters closely. Broil until the topping is golden and bubbling and the oyster edges begin to curl, 6 to 8 minutes.
  • Serve. Using oven mitts or tongs, carefully transfer the oysters to an oyster plate or a serving platter lined with rock salt. Loosen each oyster with a small fork and serve with lemon wedges once cool enough to eat, about 1 to 2 minutes.

Notes

  • Broilers vary, and the breadcrumb topping can burn quickly. If the shells begin popping or the topping darkens too fast, lower the heat.
  • If you are shucking the oysters yourself, use an oyster knife and protective gloves if possible. Keep the knife pointed down and away from your other hand, and use a folded towel to prevent slipping. See our complete guide to shucking oysters.
  • Shop This Recipe: Visit The Mediterranean Dish Shop for the Spanish Hojiblanca extra virgin olive oil used in this recipe.

Nutrition

Calories: 202.7kcal | Carbohydrates: 8.5g | Protein: 1.7g | Fat: 18.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.3g | Trans Fat: 0.002g | Cholesterol: 1.1mg | Sodium: 73.1mg | Potassium: 64.1mg | Fiber: 1.1g | Sugar: 1.1g | Vitamin A: 265.2IU | Vitamin C: 12.9mg | Calcium: 27mg | Iron: 1mg

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