Savory and Decadent Broiled Oyster Recipe
I can’t remember when Mardi Gras and Valentine’s Day were in the same week, can you? So, this Sunday we will be celebrating both events with our family and friends.
I want to serve something romantic and decadent that isn’t chocolate. Hmm…I have had the most delicious oysters in New Orleans and they are also considered a romantic food…so oysters it is. Now, some of you may have never tried oysters…I know they ARE a bit intimidating. Also, they come in their own little suit of armor…how the heck do you get them out of there? My solution is to go to a reputable source for fresh seafood and ask them to shuck them for you. I don’t have the proper knife or technical skill that you need to get these little guys open but they do.
I found these beautiful Osprey Point oysters flown in from Prince Edward Island, Nova Scotia. Within minutes, the cheerful fishmonger behind the counter had them nestled in a little tray for me, all ready to go. So now with the hard part behind me, I can easily have these ready in no time.
I do have to warn you that there is one part of this recipe that you can’t ignore. Do NOT leave the oven when you are broiling these AND make sure that your oven rack is in the middle of your oven. Also, be sure to nestle them in enough kosher salt so that they will not tip over. You really need to keep your eye on these constantly because they are done in no time…about 90 seconds! Since they have so much butter on top they may quickly flame up. As soon as the butter melts and they start to brown a bit, get them out immediately.
Now if you are looking at this recipe and thinking that it’s really just an excuse to dip toasted French bread into butter, you might just be right. But underneath it all is a little sweet jewel from the sea.
An easy, fast appetizer that's perfect for a celebration.
- 1 French baguette, sliced and toasted
- 1/2 stick of unsalted butter, slightly softened
- 2 small cloves of garlic, finely minced
- 1 very small shallot (about 1/2 inch), finely minced
- 2 cups coarse kosher salt (approximate, use more is using larger sheet)
- 1 dozen fresh oysters
- 2 tablespoons parsley, snipped for garnish
- Make sure that your oven rack is in the middle of your oven.
- Preheat oven on broil.
- Slice and toast the French baguette.
- In a small bowl using a fork, combine the butter, garlic and shallot.
- On a cookie sheet, spread the kosher salt evenly so the oysters will rest and not tip over. Add more salt if using a larger sheet.
- Place the oysters in the salt as shown.
- Evenly distribute the butter mixture on top of the oysters.
- Place in oven and stand and watch them till the butter melts and the tops of the oysters are slightly brown. If any of the butter starts to flare, remove them immediately. Please remember that they only cook for about 90 seconds!
- Garnish with parsley.
- Serve immediately.