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
Total:
Recipe from Southern Living

More From Southern Living

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. 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. 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. 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. 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.
  5. 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.
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