These chargrilled oysters are extremely delectable and feature a really distinctive flavor combination. Every time I prepare this recipe, I get compliments on how amazing it is as an appetizer or a major dish. For a great display, place the oysters on top of a bed of rock salt.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 18 fresh oysters in shells
- 1 cup butter, softened
- 1 ½ tablespoons sriracha sauce
- 1 ½ tablespoons minced garlic
- 1 tablespoon chopped green onions
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
- Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
- Bake oysters in the preheated oven until they open slightly, about 10 minutes.
- Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
- Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
- You can cold-shuck the oysters if you are good at it, but the oven easily makes them pop slightly open. This can also be done on the barbeque pit if you prefer, but the oven is so easy.
- The baking pan can also be covered in rock salt to make a bed to support any oysters that want to tip and spill the butter and liquor.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 21 g |
| Sodium | 765 mg |
| Sugars | 0 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time to broil oysters. I usually just eat them on the half shell. This turned out so good and was so easy!! I didn’t put salt in my pan and that was a mistake!! Many tipped over and the butter leaked out.
It was great. First time cooking oysters and extremely pleased with the outcome
Amazing! Finger licking good yumminess left in the shells, so make sure to have some garlic toast available for dunking. Could never be quite as good as Felix’s in New Orleans, but for being stuck at home during a pandemic, my oh my, this made for a couple incredibly delicious winter evenings! Our oysters were ginormous, so we had these over 2 nights, leaving the oysters in the oven a few more minutes the 2nd night to make them somewhat easier to shuck. The flavors in the butter mixture seemed to meld a bit more by the 2nd night as well, so we will make that ahead of time the next time we make these, and the next time after that. This recipe is definitely a keeper – wouldn’t change a thing!
Loved these! Perfect as written!