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
Here are some yummy recipes to serve with your Roasted Oysters:
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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