Easy Butter and Herb Baked Oysters


  • 2¬†cups¬†rock¬†salt or uncooked rice, for lining the pan
  • 1¬†dozen¬†fresh oysters, in the shell
  • 1¬†stick¬†(8 tablespoons) salted¬†butter, softened, divided
  • 3/4¬†cup¬†panko breadcrumbs
  • 2¬†tablespoons¬†finely chopped¬†chives
  • 1¬†tablespoon¬†lemon juice
  • 1¬†teaspoon¬†finely grated¬†lemon zest
  • Sweet paprika, optional
  • Chopped¬†fresh¬†parsley, garnish
  • 2 to 3¬†wedges¬†lemon, for serving

Steps to Make It

  • Gather the ingredients.
  • Preheat the oven to¬†425 F/220 C/Gas Mark 7. 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 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.
  • In a bowl, combine the remaining 4 tablespoons of softened butter with the 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 minutes, or until the oysters are cooked through and the topping is golden brown.
  • Sprinkle with fresh chopped parsley and serve with lemon wedges.


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