baked oysters

My spin on Oysters Rockefeller. Pancetta, butter, shallot, garlic, panko crumbs, parmesan cheese, and baby spinach all come together to deliver a warm and savory baked oyster.

Baked Oysters Recipe

raw oysters, shucked

(packed) baby spinach, roughly chopped

panko crumbs

parmesan cheese

pancetta

butter, divided

shallot,

garlic cloves,

white wine

Lemon wedges,

salt salt

Melt 2 tablespoons of butter in a skillet on medium heat. Add shallot and garlic and cook until tender and fragrant, about 1-2 minutes. Add pancetta and cook an additional minute. Add spinach, one cup at a time, and saute until tender. About 2 minutes. Turn off the heat, add white wine, and stir in parmesan cheese. It&#8217;s OK if cheese doesn&#8217;t totally melt.

Melt the remaining 3 tablespoons of butter and place in a small bowl with the panko crumbs. Toss until panko crumbs are evenly coated. Set aside.

Line a small baking sheet with 2-3 cups of rock/sea salt. This will prevent oysters from tipping. If you don&#8217;t have salt, you can use a crinkled sheet of aluminum foil instead.

Shuck the oysters and nestle them into the salt bed. I like to retain some of the oyster brine but you can discard it if you prefer. You want the deeper half of the shell to hold the oysters. See notes below on tips for shucking oysters.

Top each oyster with a spoonful of spinach/cheese mixture and then a spoonful of buttered panko crumbs.

Bake for 8-10 minutes or until panko crumbs are golden brown. Serve with lemon wedges and pair with a nice Saison, white wine, or sparkling wine to wash it down.

I literally cannot wait for an R month down here in Maryland.  I love oysters any which way, off the half shell, baked, poached, fried - all of it.  My only challenge is getting hubby to ignore that there is a bit of spinach in this recipe.

Oven baked oysters are topped with a buttery mixture of garlic, herbs, and white wine and sprinkled with freshly grated Parmesan cheese.

Oven Baked Oysters

oysters

unsalted butter (divided)

onions

garlic

red pepper

thyme

oregano

lemon juice

Worchestershire sauce

Cajun seasoning

Parmesan cheese

bread

Preheat the oven to 350 degrees

In a medium sauce pan, melt 1/2 cup of butter over medium heat.

Add green onions, garlic, red pepper, thyme, oregano, lemon juice Worcestershire, and Creole seasoning.

Sauté butter mixture for two minutes. Add white wine.

Stir ingredients continuously and continue to sauté until green onions are soft.

Remove saucepan from the heat and allow to cool for three minutes.

Add the remaining 1/2 cup of butter to the sauce. Stir until butter is melted and sauce has a creamy consistency.

Place one oyster in the center of each cup in a muffin pan.

Ladle one tablespoon of the butter garlic sauce on top of each oyster.

Bake for 5-7 minutes until the butter begins to bubble and the oysters starts to rise.

Remove the pan from the oven and top with a dusting of Parmesan cheese. Cook for an additional 1-2 minutes or until the cheese is melted.

Serve oysters immediately with warm French bread for dipping.

These baked oysters are a nod to the popular Oyster Rockefeller. Add in some jalapeno peppers, cheese, and mignonette for wondrous results. Try it!

Spicy Baked Oysters Recipe

For Oysters:

unsalted butter

Panko Breadcrumbs

Jalapeno

shallot

fennel

tbsp parsley

collard green, thinly sliced

olive oil

Bacon

dry sherry

tsp kosher salt

tsp black pepper

salt

For Mignonette:

peach

tsp honey

champagne vinegar

chives

¼ tsp black peppercorn

Step 1.1

Step 1.2

Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.

Step 1.3

Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2 to 3 minutes. Remove the pan from the heat.

Step 1.4

In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.

Step 1.5

Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens.

Step 1.6

Cook, stirring often, for 5 to 7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.

Step 1.7

Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.

Step 1.8

Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture.

Step 1.9

Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12 to 15 minutes, or until the cheesy bread crumbs have browned.

Step 1.10

While the oysters bake, make the mignonette. In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.

Step 1.11

To serve, top each oyster with a bit of mignonette.

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