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Spicy Butter and Herb Baked Oysters
2021-07-27
https://www.metro.ca/userfiles/image/recipes/huitres-beurre-epice-fines-herbes-11683.jpg
PT14M
PT20M
PT34M
Preheat the oven to 425°F.Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice or a cooling rack that fits into baking sheet which will help keep oyster shells stable.Shuck 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.Mix butter, chives, hot sauce, paprika, cayenne and 1 teaspoon of zest together in a small bowl and set aside.Heat a medium pan over medium heat, add remaining 4 tablespoons of butter, the panko breadcrumbs, garlic, remaining 1/2 teaspoon lemon zest. Cook, stirring often until crispy and golden brown, 3 – 4 minutes. Fold in the parmesan cheese and mix well. Set aside.Top each oyster with a teaspoon of the butter mixture and then sprinkle each one generously with the buttered panko crumbs.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.Sprinkle with fresh chopped parsley and serve with lemon wedges and extra hot sauce.
4
Metro
5
1
5
5
12 fresh oyster, in the shell
2 cups (500 ml) rock salt or uncooked rice, for lining the pan
8 tablespoons (120 ml) salted butter, softened, divided
2 tablespoons (30 ml) finely chopped chives
1 1/2 teaspoons (7,5 ml) lemon zest, divided
1 pinch sweet paprika
1 pinch cayenne pepper
1/2 - 1 teaspoon (2,5 - 5 ml) hot sauce according to taste, plus more for serving
3/4 cup (180 ml) Panko breadcrumbs
1 garlic clove, peeled and minced
1/2 cup (125 ml) grated parmesan cheese
For serving fresh chopped parsley
For serving lemon wedges or slices
Spicy Butter and Herb Baked Oysters
4
Main course
0:14
Preparation
0:20
COOKING
0:34
TOTAL TIME
Ingredients
-
12
fresh oyster, in the shell
-
2 cups
(500 ml)rock salt or uncooked rice, for lining the pan
-
8 tablespoons
(120 ml)salted butter, softened, divided
-
2 tablespoons
(30 ml)finely chopped chives
-
1 1/2 teaspoons
(7,5 ml)lemon zest, divided
-
1 pinch
sweet paprika
-
1 pinch
cayenne pepper
-
1/2 - 1 teaspoon
(2,5 - 5 ml)hot sauce according to taste, plus more for serving
-
3/4 cup
(180 ml)Panko breadcrumbs
-
1
garlic clove, peeled and minced
-
1/2 cup
(125 ml)grated parmesan cheese
-
For serving
fresh chopped parsley
-
For serving
lemon wedges or slices
Preparation
Preheat the oven to 425°F.
Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice or a cooling rack that fits into baking sheet which will help keep oyster shells stable.
Shuck 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.
Mix butter, chives, hot sauce, paprika, cayenne and 1 teaspoon of zest together in a small bowl and set aside.
Heat a medium pan over medium heat, add remaining 4 tablespoons of butter, the panko breadcrumbs, garlic, remaining 1/2 teaspoon lemon zest. Cook, stirring often until crispy and golden brown, 3 – 4 minutes. Fold in the parmesan cheese and mix well. Set aside.
Top each oyster with a teaspoon of the butter mixture and then sprinkle each one generously with the buttered panko crumbs.
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.
Sprinkle with fresh chopped parsley and serve with lemon wedges and extra hot sauce.
Source :
Metro
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