Baked Oysters with Garlic Breadcrumbs
Oysters are steamed just until they open, topped with garlicky buttered breadcrumbs and Parmesan, and baked until golden. Steaming first makes opening the shells much easier than shucking raw. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
People with liver disease, diabetes, or weakened immune systems are at higher risk from Vibrio — eat oysters and clams only fully cooked. Buy tagged oysters only from a licensed seafood dealer, keep them cold, and throw away any that do not open when steamed. Bake until the oysters reach 145°F and the edges curl.
Allergens: shellfish, wheat, milk
Equipment
- large pot with lid and steamer rack
- rimmed sheet pan
- oyster knife
- heavy gloves or folded kitchen towel
- small saucepan
- instant-read thermometer
Ingredients (for 4 servings)
- 24 live oysters in the shell, tagged
- 1 cup water
- 4 tablespoons butter
- 3 garlic cloves, minced
- 3/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- 2 cups coarse rock salt, to steady the shells on the pan
Directions
1. Heat the oven to 450°F. Spread the rock salt on a rimmed sheet pan.
2. Scrub the oysters under cold running water. Throw away any with cracked shells or that stay open when tapped.
3. Bring the water to a boil in a large pot with a steamer rack. Add the oysters, cover, and steam just until the shells open, 4 to 6 minutes. Throw away any that do not open.
4. Holding each oyster with gloves or a towel, pry off the flat top shell with the oyster knife and loosen the meat in the cup. Nest the cups in the rock salt.
5. Melt the butter in a small saucepan over medium-low heat, add the garlic, and cook 1 minute. Stir in the panko, Parmesan, and washed, chopped parsley.
6. Spoon the crumb mixture over each oyster.
7. Bake 8 to 10 minutes until the topping is golden, the edges of the oysters curl, and the oysters reach 145°F.
8. Serve hot with lemon wedges (scrubbed before cutting). Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Opening oysters by steaming, then baking them under a crisp topping until fully cooked.
Affordable substitution
Use a pint of fresh shucked oysters from a licensed dealer: drain, place in a buttered baking dish, top with the crumbs, and bake at 425°F until they reach 145°F, about 15 minutes.
Optional variation
Add a little chopped cooked spinach under the crumbs, or a dash of hot sauce on each oyster.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 1 day. Reheat to 165°F until steaming hot.
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