Ingredients
- Oysters: While small oysters are delicious raw, pick the plumpest oysters for this baked oyster recipe. You can ask your fishmonger to shuck them for you to save time. If you’re buying already shucked oysters, verify that they are fresh, shucked on the day of purchase, and don’t have a foul, fishy smell.
- Olive oil: Extra virgin olive oil is used for its peppery note and flavor. Choose a flavorful but smooth variety, like our Spanish Hojiblanca.
- Breadcrumbs: Panko works well here as they are thicker and give great texture and crunch.
- Parsley: Gives freshness and color. You could use freshly chopped mint if you prefer.
- Lemon: The zest and juice of a lemon are equally crucial for this recipe. The zest gives a sharp, tangy flavor, and the juice adds perfect tartness.
- Chilli flakes: Add a hint of heat. Feel free to add more if you desire or substitute with one crushed garlic clove.
- Salt: A pinch of salt helps bring out the flavor in the filling.
Recipe
Make the filling. In a medium mixing bowl, add ½ cup breadcrumbs, ¼ cup chopped parsley, ½ teaspoon of chili flakes, and 5 tablespoons of olive oil. Zest in one lemon, then halve and squeeze in the juice. Season with a pinch of salt, mix to combine well, and set aside.
Prepare the oysters. Line a sheet tray with aluminum foil and scrunch to make “homes” for the oyster shells. Set on the foil so they sit securely upright, with no risk of liquids leaking out.
Fill the oysters. Spoon one teaspoon of the filling in each oyster, then add about ½ teaspoon of olive oil over top each oyster.
Broil the oyster. Place the oyster tray onto the shelf about 6 inches from the broiler and turn the broiler on. Keep oven door slightly open to prevent smoke build-up and keep a close eye on the oysters as they broil. Cook until they’re golden and bubbly, 6-8 minutes.
Serve. Use oven gloves or tongs to carefully place the oysters on an oyster plate or serving platter with rock salt so that the juices do not spill. Use a small fork to gently loosen the oyster meat and serve with lemon wedges on the side.
First, open your oysters using whatever method you might choose. If you premade the garlic butter you can start topping them right away. If you still have to make the garlic butter place the oyster on ice or in the fridge until you’re ready to top them.
Add the butter and garlic to a heavy saucepan and allow it to simmer on low for 5 minutes. After the garlic has simmered, add the seasonings and chopped parsley to the pan. Place the garlic butter mixture in a bowl and allow it to chill to harden. Stir the butter from time to time to keep all the ingredients mixed.
When the butter is somewhat hardened, add a small spoonful of the mixture to the top of each oyster.
Then sprinkle the topped oysters with grated Romano cheese. The oysters can be refrigerated after stuffing, so you can make them ahead of time.
Place the oysters in a 400-degree F. oven for 15 – 20 minutes or under a broiler for 3-5 minutes.