Oyster recipes

Effortless Butter and Herb Baked Oysters

Nutritional Gu >(per serving)
422	Calories
28g	Fat
27g	Carbs
18g	Protein

Nutrition Information
Servings: twelve oysters (4 servings)
Quantity per serving
Calories	422
% Daily Value*
Total Fat 28g	36%
Saturated Excess fat 15g	77%
Cholesterol 136mg	45%
Sodium 312mg	14%
Total Carbohydrate 27g	ten%
Dietary Fiber 3g	9%
Protein 18g
Calcium 73mg	6%
*The % Daily Value (DV) tells you how significantly a nutrient in a meals serving contributes to a day-to-day diet regime. 2,000 calories a day is utilized for standard nutrition tips.

These easy baked oysters are flavored with a buttery herb crumb topping. A tiny lemon juice adds zing to the oysters, and panko crumbs make the topping added crunchy.

A layer of rock salt or uncooked rice keeps the oyster shells from wobbling in the baking pan.

If you favor a range of herbs, consider fresh chopped thyme leaves or fresh marjoram. For garlic flavor, see the tips and variations beneath the recipe.

Components

• one dozen fresh oysters (in the shell)


• one stick butter (8 tablespoons, softened, divided)


• 3/4 cup panko breadcrumbs


• 2 tablespoons chives (finely chopped)


• 1 tablespoon lemon juice


• 1 teaspoon lemon zest (finely grated)


• Optional: sweet paprika


• Garnish: fresh chopped parsley


• two to three wedges lemon (for serving)

Steps to Make It

Heat the oven to 425 F (220 C/Fuel seven). Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.

Scrub the oyster shells with a stiff brush. Carefully shuck the oysters in excess of a bowl (to catch any liquids that may possibly spill out). Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the prime shells and organize the oysters with their liquid in the ready baking pan.

In a skillet above medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, right up until the crumbs are lightly browned.

In a bowl mix the remaining 4 tablespoons of softened butter with the snipped chives, lemon juice, and the lemon zest.

Leading every oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each 1 with the buttered panko crumbs.

If sought after, finish with a light sprinkling of paprika.

Bake the oysters in the preheated oven for about eight to ten minutes or until finally the oysters are cooked by means of and the topping is golden brown.

Sprinkle with fresh chopped parsley and serve with lemon wedges.