Broiled Oysters

Southern Living
Broiled Oysters are an easier version of Jim Gossen's oyster recipe. Here we omit the oyster shells, double the recipe, and broil the oysters in a baking dish.
Makes 8 to 10 servings


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4 dozen medium-size fresh oysters in the shell
4 tablespoons butter, divided
4 tablespoons olive oil, divided
3 cups day-old French-bread breadcrumbs
1 1/2 cups minced green onions
1/2 cup freshly grated Parmigiano-Reggiano cheese
8 garlic cloves, pressed
8 tablespoons minced fresh flat-leaf parsley
4 teaspoons minced fresh thyme
4 teaspoons minced fresh oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/8 teaspoon ground red pepper


Hands-on: 30 Minutes
Total: 35 Minutes

1. Shuck oysters, discarding shells, and place oysters in a single layer in a 13- x 9-inch pan. (Pre-shucked oysters work well for this. Reserve 2 Tbsp. oyster liquor.)

2. Preheat broiler with oven rack 6 inches from heat. Melt 2 Tbsp. butter with 2 Tbsp. olive oil in a large skillet over low heat; stir in breadcrumbs and next 9 ingredients. Remove from heat.

3. Microwave remaining 2 Tbsp. butter and 2 Tbsp. olive oil in a small microwave-safe bowl at HIGH 20 seconds or until butter melts. Stir in reserved oyster liquor.

4. Spoon breadcrumb mixture over oysters; drizzle with butter mixture. Broil 5 to 6 minutes or until top is crisp and browned.

Created date

January 2013