Easy Butter and Herb Baked Oysters
Baked oysters, featuring a buttery panko crumb topping and fresh herbs, make an impressive appetizer.
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Instructions
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Preheat oven to 425 F (220 C) with a rack in the center, and line a rimmed baking sheet with rock salt or rice to stabilize oyster shells.
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Scrub oyster shells, then carefully shuck them over a bowl, retaining any liquor in the bottom shell and discarding the top; arrange the oysters with their liquor on the prepared baking sheet.
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Melt 4 tablespoons butter in a skillet over medium heat, add panko crumbs, and cook until lightly browned; set aside.
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In a bowl, combine the remaining 4 tablespoons softened butter with chives, lemon zest, and lemon juice.
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Top each oyster with a teaspoon of the butter-chive mixture, then sprinkle with the buttered panko crumbs and optionally paprika.
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Bake for 8 to 10 minutes until the oysters are cooked through and the topping is golden.
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Garnish with fresh chopped parsley and serve immediately with lemon wedges.