Spicy Butter & Herb Baked Oysters

Attention, oyster lovers: there’s a new favourite baked oyster recipe in town! These spicy butter and herb oysters are baked until perfectly golden and boast just a touch of heat. Trust us, this recipe will tempt even the faintest oyster fanatic.

Showcase these spectacular Pacific oysters harvested by our fisherwoman, Bretton, on the Sunshine Coast and raise a shell to the women in your life this International Women's Day!

Ingredients

• 10 Pacific oysters, thawed in the shell
• 2 cups rock salt or uncooked rice for lining the pan
• 8 tbsp salted butter, softened, divided
• 2 tbsp finely chopped chives
• 1½ tsp lemon zest, divided
• 1 pinch of paprika
• 1 pinch of cayenne pepper
• ¼ tsp chilli flakes (optional)
• 1 tsp hot sauce, to taste, plus more for serving
• ¾ cup panko breadcrumbs
• 1 garlic clove, peeled and minced
• ½ cup grated Parmesan cheese
• Fresh chopped parsley for serving
• Lemon wedges or slices for serving

Directions

1. Preheat the oven to 425°F. Add a layer of rock salt to a rimmed baking sheet or small skillet to help keep the oyster shells stable.
2. Shuck your thawed oysters: run the knife along the bottom of the inside of the shell to loosen the oyster. Discard the top shells and arrange the oysters with their liquid in the prepared baking sheet or skillet.
3. Mix 4 tbsp butter, chives, hot sauce, paprika, cayenne, chilli flakes if using, and 1 tsp of lemon zest together in a small bowl and set aside.
4. Heat a medium pan over medium heat, add the remaining 4 tbsp of butter, the panko breadcrumbs, garlic, and remaining ½ tsp of lemon zest. Cook, stirring often until crispy and golden brown, 3–4 minutes. Fold in the parmesan cheese and mix well. Set aside.
5. Top each oyster with a teaspoon of the butter mixture and then sprinkle each one generously with the buttered panko crumbs.
6. Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.
7. Garnish with fresh chopped parsley and serve with lemon wedges and extra hot sauce.

Notes

• Hoping to serve these oysters at your next dinner party? Save time by preparing the spicy herb butter and panko crumbs in advance! The butter and panko can be stored in the fridge for a few days. Before assembling, simply remove from the fridge and allow to get to room temperature, top your oysters, and then bake.
• Not a fan of spice? Remove the hot sauce, cayenne pepper and chilli flakes to enjoy a delicious herb butter baked oyster.

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