Butter and Herb Baked Oysters

Holidays & Special Occasions Valentines Day Butter and Herb Baked Oysters

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      Butter and Herb Baked Oysters

      1 dozen fresh oysters in the shell
      8 tbs butter, softened and divided
      3/4 cup panko breadcrumbs
      2 tabs chives, finely chopped
      1 tbs lemon juice
      1 tsp lemon zest, finely grated
      Optional: sweet paprika
      Garnish: fresh chopped parsley

      2 to 3 wedges lemon for serving

      Preheat the oven to 425°.  Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

      Scrub the oyster shells with a stiff brush. Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.

      In a skillet over medium heat, melt 4 tbs of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.

      In a bowl combine the remaining 4 tbs of softened butter with the snipped chives, lemon juice, and the lemon zest.

      Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.

      If desired, finish with a light sprinkling of paprika.

      Bake the oysters in the preheated oven for about 8 to 10 min or until the oysters are cooked through and the topping is golden brown.

      Sprinkle with fresh chopped parsley and serve with lemon wedges.  Serves 4

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Holidays & Special Occasions Valentines Day Butter and Herb Baked Oysters