Butter and Herb Baked Oysters
Serves: 12 oysters
- 1 dozen fresh oysters (in the shell)
- 1 stick butter (8 tablespoons, softened, divided)
- ¾ cup panko breadcrumbs
- 2 tablespoons chives (finely chopped)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (finely grated)
- Optional: sweet paprika
- Garnish: fresh chopped parsley
- 2 to 3 wedges lemon (for serving)
- Preheat the oven to 425 F/220 C/Gas 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 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 minutes or until the oysters are cooked through and the topping is golden brown.
- Sprinkle with fresh chopped parsley and serve with lemon wedges.