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Broiled Oysters

Hands-on time 30 mins
Total time 35 mins
Yield Makes 8 to 10 servings
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.

Ingredients

  • 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

How to Make It

  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.