Broiled Oysters on the Half Shell

Photo: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell
For an even easier version of Jim Gossen's oysters, omit the shells, double the recipe, and broil the oysters in a baking dish.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 35 Minutes

Ingredients

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

Preparation

1. Shuck oysters, reserving bottom shells and 1 Tbsp. oyster liquor (oyster liquid in shell); discard top shells. Gently loosen oyster from shell, using an oyster knife.

2. Preheat broiler with oven rack 6 inches from heat. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over low heat; stir in breadcrumbs and next 9 ingredients. Remove from heat.

3. Microwave remaining 1 Tbsp. butter and 1 Tbsp. olive oil in a small microwave-safe bowl at HIGH 20 seconds or until butter melts. Stir in reserved oyster liquor.

4. Spread rock salt in a 1/4-inch layer in a 18- x 13-inch shallow pan. Place oysters, in shells, on rock salt. Spoon breadcrumb mixture over oysters; drizzle with butter mixture. Broil 5 to 6 minutes or until top is crisp and browned.

Broiled Oysters: Omit rock salt. Prepare recipe as directed, doubling ingredient amounts. 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.) Top with breadcrumb mixture; broil.

Note:

Jim Gossen, Grand Isle, LA,

February 2013