5 from 9 votes
Baked Oysters
These easy baked oysters are made with a lemon garlic butter to create a delicious recipe!
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
16
oysters
Calories:
47 kcal
Course:
Main Course, Appetizer
Cuisine:
American
Ingredients
- 3 pounds rock salt
- 6 tablespoons butter at room temperature, unsalted
- 2 cloves garlic finely minced
- 1 medium lemon zested and juiced
- 2 teaspoons parsley minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 12 to 16 oyster left in the fridge until you're ready to use them, unshucked
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 375 degrees Fahrenheit and pour the rock salt on a large baking pan evenly. Set aside for later.
- Whip the butter in a medium bowl until it becomes light and fluffy then add the garlic, 1 teaspoon of the lemon zest and 2 teaspoons of the lemon juice, parsley, salt and pepper and whip again until combined. Set aside for later.
- Take the oysters out of the fridge and scrub them clean then place a cutting board on a countertop and rollup a kitchen towel to protect your hands. You can use a stiff brush for cleaning.
- Place the towel around the thumb of your non-dominant hand and place an oyster upside down between the folds of the towel.
- Carefully but firmly push the tip of an oyster knife at an angle into the hinge (the point of the oyster) until you hear a light crack, and it starts to leak a little at the edges. (Be very careful, oyster knives can be sharp and can easily slip while shucking oysters.)
- Work the knife under the shell and sever the muscle that’s attached to the shell until the top is loosened completely.
- Remove the top shell and cut the muscle that is connected to the bottom side then flip the oyster over in the shell to make sure it’s loose.
- Pour out a little bit of the liquid from the oyster, leaving about ½ - 1 teaspoon.
- Place the oyster on the salt in the pan then repeat the shucking process with the remaining oysters.
- When all the oysters have been prepared, add even dollops of the butter mixture on top of each oyster followed by a light sprinkling of parmesan on each oyster.
- Bake for 12-15 minutes or until they are lightly browned and cooked through.
- Serve with lemon wedges and freshly chopped parsley for garnish if desired.
Cup of Yum
Notes
- Storing: Baked oysters can be stored in the fridge for a day or two when placed in an airtight container.
- Baked oysters can be stored in the fridge for a day or two when placed in an airtight container.
- Freezing: If you want to freeze baked oysters, wait until they are completely cool then place them in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer the oysters to a freezer-safe container or freezer bag. Cooked baked oysters can be frozen for up to 1 month.
- If you want to freeze baked oysters, wait until they are completely cool then place them in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer the oysters to a freezer-safe container or freezer bag. Cooked baked oysters can be frozen for up to 1 month.
Nutrition Information
Calories
47kcal
(2%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
13mg
(4%)
Sodium
33061mg
(1378%)
Potassium
23mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
148IU
(3%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 oysters
Amount Per Serving
Calories 47
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 33061mg | 1378% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.