About this recipe

Elegant yet approachable, these classic baked oysters are topped with a savory garlic-herb butter and a golden, crispy Parmesan breadcrumb crust. Perfect as a showstopping appetizer or a light dinner, this reliable recipe delivers restaurant-quality results right from your home oven. No shucking experience required — your fishmonger can do it for you!

Instructions

1. 1

   Preheat your oven to ![450°F]. Line a rimmed baking sheet with aluminum foil and spread a generous, even layer of coarse rock salt across the surface. This creates a stable bed to hold the oysters level so they don't tip and lose their juices.

2. 2

   Shuck the oysters: Wrap an oyster firmly in a folded kitchen shears, cupped side down. Insert an oyster knife into the hinge at the back, wiggle and twist until the hinge pops. Slide the knife along the top shell to cut the muscle, then remove the top shell. Run the knife under the oyster to free it from the bottom shell, keeping as much natural liquor (juice) in the shell as possible. Nestle each shucked oyster into the coarse rock salt on the baking sheet. Discard any oysters that smell off or have dried out completely.

3. 3

   Make the garlic-herb butter: In a small mixing bowl, combine the softened unsalted butter, minced garlic, fresh parsley, fresh chives (if using), lemon zest, lemon juice, kosher salt, black pepper, and red pepper flakes (if using). Mix thoroughly with a fork until everything is evenly incorporated.

4. 4

   Make the breadcrumb topping: In a separate small mixing bowl, combine the panko breadcrumbs, Parmesan cheese, and melted unsalted butter. Toss with a fork until the crumbs are evenly moistened and the mixture resembles wet sand.

5. 5

   Top each oyster with a small, even dollop (about 1/2 teaspoon) of the garlic-herb unsalted butter. Then spoon a heaping teaspoon of the breadcrumb mixture over the unsalted butter, pressing it gently to adhere.

6. 6

   Bake the oysters on the center rack of the preheated oven for 8–10 minutes, until the oysters are just cooked through and the edges begin to curl slightly.

7. 7

   Switch the oven to ^[broil (high)] and broil for 1–2 minutes, watching carefully, until the breadcrumb topping is deep golden brown and the Parmesan cheese is bubbling. Do not walk away — it goes from golden to burnt quickly.

8. 8

   Remove from the oven. Garnish with freshly chopped fresh parsley and serve immediately on the coarse rock salt-lined baking sheet (or transfer to a platter). Serve with lemon wedges on the side for squeezing.