Hey guys! I love oysters. I feel like it’s something you love or hate and it’s definitely something I love. I love the natural taste of the ocean you get from them, so fresh and clean. Aside from raw, shucked oysters, I LOVE roasted oysters, plus if you’re serving them at home there’s no need to fuss with shucking them yourself because placing them in a hot oven simply separates the lids from the base, naturally! I have two simple sauce recipes that differ from the typical mignonette, hot sauce and cocktail sauce; a simple clarified-compound butter and a fresh cilantro and chive chimichurri. I love both of these sauces lightly drizzled over the oysters with a healthy squeeze of fresh lemon juice and sprinkle of sea salt flakes. It’s just such an addicting combination. Just make sure you don’t overcook the oysters or they’ll get a little tough and you’ll miss out on the delicious juices that form as they cook. Hope you all enjoy! xx, Jenny
Hungry for more?
melted compound butter
- ¼ cup unsalted butter (or clarified butter), melted
- 2 teaspoons minced shallots
- 1 teaspoon minced thyme
- 1 teaspoon thinly sliced chives
- 1 teaspoon fresh lemon zest
- ¼ teaspoon salt
- 1 garlic clove, minced
- 12 fresh, live oysters, scrubbed and rinsed clean
- lemon zest
- lemon wedges
- hot sauce
- Preheat oven to 375˚F.
- Place all compound-ghee ingredients into a mixing bowl and whisk together. Set aside.
- Place oysters on a baking sheet, lined with a cooling rack, 1 inch apart.
- Roast in the oven for 3 to 4 minutes or until tops begin to loosen.
- Remove tops and continue to roast for another 2 minutes.
- Remove oysters from the oven and transfer to a platter. Top with lemon zest.
- Serve oysters immediately with compound-butter, lemon wedges and hot sauce.
- *Makes 12 Oysters