Broiled Oysters with Garlic-Parmesan Herb Butter

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 7 min  ·  total 27 min  ·  difficulty medium

Shucked oysters are topped with a garlic-parmesan herb butter and broiled until bubbling and lightly browned. Serve hot as a rich, low-carb seafood dish.

Per serving

109 g per serving

Ingredients

• 320 g oystersOysters, Raw
• 60 g unsalted butterButter, Without salt
• 35 g parmesan cheeseCheese, Parmesan, hard
• 10 g garlicGarlic, Raw
• 6 g parsley
• 2 g lemon zestLemon peel, Raw
• 1 g black pepperSpices, Pepper, black
• 1.5 g saltSalt, Table
• 0.5 g crushed red pepperSpices, Pepper, red or cayenne

Method

1. Set the oven rack about 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with foil; crumple a few foil rings to cradle oysters and keep them level.
2. If using oysters in the shell, shuck them, reserving the deeper shells. Detach the meat, discard any shell fragments, and place the oyster meat back in the deeper shells on the prepared sheet. If using pre-shucked oysters, portion them into the foil rings on the tray so they sit in small wells.
3. Mince the garlic and finely chop the parsley. In a bowl, mash the unsalted butter with the garlic, parsley, lemon zest, black pepper, salt, and crushed red pepper until evenly combined.
4. Pat the oysters dry with a paper towel so they do not steam. Top each portion of oyster meat with small dabs of the herb butter, dividing it evenly, then sprinkle the parmesan cheese over the top.
5. Broil until the butter is bubbling, the cheese is lightly browned, and the oysters are just set, about 5 to 7 minutes. Rotate the pan once during broiling for even color if needed.
6. Let rest 1 minute. Spoon any pan juices over the oysters and serve immediately.

Tips

• If using pre-shucked oysters without shells, nest them in a muffin tin to keep the juices contained while broiling.
• Very finely grating the parmesan cheese helps it melt and brown evenly.
• Chives can replace parsley if preferred.
• Broilers vary; start checking at 5 minutes and remove when the tops are lightly browned and the oysters are just set.