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Oyster Recipe: Baked Oysters

Oyster Recipe: Baked Oysters
Oyster Recipe: Baked Oysters pictures (7 of 9)

I love shellfish so it goes without saying that I love oysters.

Oysters are plentiful and affordable in the United States. We’re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don’t have to shuck them. To me, shucking oyster is the most difficult kitchen chore, a skill that I haven’t quite mastered. The last time I bought oysters, I almost used a hammer.

I got myself four big oysters for 99 cents each. I would have gotten more, but I wanted to be sure that I could open them. I asked the store attendant and he kindly taught me the trick and it worked, except a minor cut on my finger. Anyway, as you can tell from my pictures above, my efforts paid off handsomely with these yummy-o-licious baked oysters.

This baked oysters recipe calls for finely chopped garlic, parsley leaves, salt, paprika, and butter. I wish you can try these baked oysters. The recipe is so good I only wished I got more oysters at the market. I will be sharing more oyster recipes for sure, now that I can shuck them!

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35 COMMENTS... read them below or add one

  1. Anonymous

    OMG, major droolage. Those baked oysters are big fat and juicy. Oh my, too bad where I live, I cannot find oysters easily, but I can at least drool at your baked oysters pictures!

    • Since I am getting better at shucking oysters and the new tricks some of you shared at shucking, you will see a few more oysters recipe here at RM. And yes, that include some awesome Chinese style steamed oysters. Stay tuned.

  2. Here too you can fins very fresh and delicious oysters (I live near te see), and opening them is’nt so difficult: just buy a good short knive, and protect your hands! Your recipe seems delicious and tasty. i’ll try soon. Thank you sharing..

  3. I saw on a cooking show once that you can steam them for like a second and they will partly open, which allows you to fully open them in a jiffy. Sounds like the easy way out!
    Delish looking oysters!

  4. Your photos are always so exquisite – as are your recipes. These oysters look outstanding. Sadly I’d never get to make them at my house, my husband hates the smell of shellfish cooking. Boo.

  5. Where in the name of god did you get oysters 99 cents?!! I’ve also heard that if you plan to bake the oysters anyway, you can stick them in the oven unshucked for a couple of minutes until they just barely begin to open. Then take them out and shuck (WAY easier than if they were raw), add ingredients, and bake once again!

  6. I am an oyster aficionado! This topping sounds wonderful. Now, if you want to make your shucking easier, you can heat them first, then add topping and finish cooking. We put them on the grill, in about 60 seconds they are ready to shuck, easily. And then we add topping and grill another minute to heat through…Butter and hot oyster is a magical combination!
    Your photos lovely too. My oh my I would love these right now.

  7. This looks very nice. I think you would have preserved the natural sweetness of the oyster very well. You should try with cheese and garlic too :P But that’s mainly the texture of oyster with cheese and garlic.

    I like it fresh with lemon juice. I can shuck oysters too because I did it during my summer job at Seaworld :)

  8. How lucky you are to have such great supply of oyster. I am yet to see some fresh ones here.

    Oysters have such distinctive textures, I guess that’s why not much spices are needed. Great recipe, Bee

  9. Your photos are always so perfect, I almost cried looking at the beautiful baked oysters because I can’t reach in to grab them hehe … and at 99 cents each, they are such a great deal which I will never be able to find in Singapore =P

  10. I love shellfish but could never quite stomach raw oysters. It’s not that i object to the taste, rather my stomach never seems to want to accept them. I’ll definitely give these a try though. Thanks!

  11. Charlotte

    This was a fantastic recipe! I picked up some Kumamoto oysters from Santa Monica Seafood to make this.

    The only thing i did differently was saute the butter, kosher salt, garlic and paprika before pouring it on the oysters. Then it was topped with the parsely to give it a crisp from baking.

    Thanks for sharing this, it was fantastic!

  12. chris

    Hi Rasa.Can,t wait for our oyster season in oz so i can try your recipes.Was an o/f for 18years and tried many different ways,my favourite being traditional irish.Cracked pepper,mild grilling cheese,with butter and lemon juice sauce.Also try opening oysters by knibbling away the corner of the oyster(closest to the abductor mussel)with a pair of side cutters or heavy duty scissors till you see a small gap.This will enable easier,if you ever come to australia,make contact via my email or facebook and i will steer you in the right direction for the best oysters.

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