Roasted Oysters on the Half Shell with Mustard Butter
By Lan LamPublished on September 27, 2021
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
You'll need an oyster knife and a large serving platter for this recipe. Using oysters that are 2½ to 3 inches long ensures that they will cook evenly. Placing the oysters on crumpled foil prevents them from tipping.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Stir butter, 2 tablespoons parsley, and mustard in bowl until well combined. Gently crumple and uncrumple two 24-inch lengths of aluminum foil. Place 1 piece in 18 by 13-inch rimmed baking sheet and second piece on large serving platter; cover foil on platter with dish towel for presentation, if desired. Nestle oysters, cupped side down, into foil on prepared sheet and bake until oysters open slightly, about 5 minutes. (It's OK to eat oysters that don't open.) Let oysters rest until cool enough to handle, about 5 minutes.
- Shuck 1 oyster and discard top shell. Return oyster to foil, being careful not to spill much liquid. Repeat with remaining oysters.
- Distribute mustard butter evenly among oysters, about ¾ teaspoon per oyster. Bake until thickest part of largest oyster registers 160 to 165 degrees, 5 to 8 minutes. Let rest for 5 minutes. Using tongs, carefully transfer oysters to prepared platter, nestling them into foil or towel to hold them level. Sprinkle remaining 1 tablespoon parsley over oysters. Serve, passing lemon wedges separately.
Time
55 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Roasting is a great option if you're nervous about shucking or eating raw oysters or simply want a new way to serve them on the half shell. Warming them in a hot oven made them easier to shuck, and placing them on crumpled aluminum foil steadied the oysters so that they didn't tip over. Dolloped with mustard butter after shucking and returned to the oven to cook through, the oysters emerged plump, tender, and dressed with a punchy sauce.
Before You Begin
You'll need an oyster knife and a large serving platter for this recipe. Using oysters that are 2½ to 3 inches long ensures that they will cook evenly. Placing the oysters on crumpled foil prevents them from tipping.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Stir butter, 2 tablespoons parsley, and mustard in bowl until well combined. Gently crumple and uncrumple two 24-inch lengths of aluminum foil. Place 1 piece in 18 by 13-inch rimmed baking sheet and second piece on large serving platter; cover foil on platter with dish towel for presentation, if desired. Nestle oysters, cupped side down, into foil on prepared sheet and bake until oysters open slightly, about 5 minutes. (It's OK to eat oysters that don't open.) Let oysters rest until cool enough to handle, about 5 minutes.
- Shuck 1 oyster and discard top shell. Return oyster to foil, being careful not to spill much liquid. Repeat with remaining oysters.
- Distribute mustard butter evenly among oysters, about ¾ teaspoon per oyster. Bake until thickest part of largest oyster registers 160 to 165 degrees, 5 to 8 minutes. Let rest for 5 minutes. Using tongs, carefully transfer oysters to prepared platter, nestling them into foil or towel to hold them level. Sprinkle remaining 1 tablespoon parsley over oysters. Serve, passing lemon wedges separately.
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