Roasted Oysters
Oysters with a garlicky panko and parmesan topping baked until the breadcrumbs are crispy, then topped with chopped fresh parsley and lemon zest. These roasted oysters are out-of-this-world good!
Equipment
- 1 oyster pan or baking sheet
Ingredients
- 12 oysters shucked, with their liquor
- 3 tablespoons unsalted butter
- 1 garlic clove minced
- 1/2 cup seasoned panko crumbs
- 1 tablespoon Parmegiano Reggiano cheese freshly grated
- 1 teaspoon parsley finely chopped
- 1 lemon zest of
For serving
- 1 lemon cut into wedges (use zested lemon from above)
Instructions
- Preheat oven to 450 degrees F.
- Line a small baking pan with rock salt, or, crumple up a piece of aluminum foil, then stretch it back out. Nestle the shucked oysters into the salt or into the crumpled foil so that their liquor remains in the shell. Or, if you have an oyster pan like we do, by all means use that! These things are FABULOUS!
- Melt the butter in a small saucepan over medium-low heat. Add garlic and cook until fragrant, about a minute, stirring constantly. Add panko crumbs and cook until the panko has absorbed the melted butter, about another minute.
- Spoon panko mixture onto the oysters and sprinkle with Parmesan.
- Place oysters into the oven for 10-12 minutes, until the oysters are bubbling and the topping is golden brown. Keep a close eye on them so they don’t burn. Cook time will vary, depending on the size of your oysters.
- Remove from oven. Sprinkle with fresh parsley and lemon zest.
- Serve with lemon wedges.
Notes
Recipe note: When shucking the oysters, be sure to sever the oyster from the bottom shell for ease of eating.
Nutrition
Calories: 129kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 81mgPotassium: 103mgFiber: 2gSugar: 2gVitamin A: 288IUVitamin C: 29mgCalcium: 49mgIron: 1mg
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