Baked Oysters with Breadcrumb Topping
Juicy oysters baked under a golden, crunchy breadcrumb topping with a hint of red pepper and a rich, buttery sauce. A simple yet impressive appetizer that's ready in under an hour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 12 whole fresh oysters
- 1 cup breadcrumbs
- 4 tbsp butter
- 1 small red bell pepper
- 2 cloves garlic
- 2 tbsp parsley
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat your oven to 450°F. Shuck the 12 oysters, reserving the deeper half of each shell and the oyster liquor. Place the oysters on a baking sheet lined with rock salt or crumpled foil to keep them steady.
- 2
Finely dice the 1 small red bell pepper and mince the 2 garlic cloves. In a small bowl, mix the diced pepper, garlic, 1 cup breadcrumbs, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3
Melt the 4 tbsp butter in a small saucepan over low heat. Pour the melted butter over the breadcrumb mixture and stir until everything is evenly moistened.
- 4
Spoon about 1 tablespoon of the breadcrumb mixture onto each oyster, pressing gently to cover the surface. Drizzle any remaining butter from the bowl over the tops.
- 5
Bake the oysters for 10-12 minutes, until the breadcrumbs are golden brown and the oysters are just cooked through (they should look plump and slightly firm at the edges).
- 6
Serve immediately, hot from the oven, with lemon wedges if desired.
Tools you’ll need
- Oyster knife
- Baking sheet
- Small saucepan
- Mixing bowl
- Chef's knife
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