Oysters can be eaten raw or prepared fried, grilled, or steamed. They are often served as an appetizer or main course with garnishes including lemon, melted butter, and cocktail sauce. Native Americans were the first to use oysters as food. Commercial production of the seafood reached its peak in the US from 1880 to 1910, though sustainable practices are now in place to prevent overharvesting. The leading oyster-producing states are Louisiana, Washington, and South Carolina though most premium whole oysters come from New England, Virginia, and the Pacific Northwest.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine butter, parsley, shallots, lemon zest, roasted garlic, salt, and pepper in a blender or food processor and blend until smooth.
- Preheat oven to 375°F.
- Scrub and rinse oysters thoroughly in cold water.
- Open oysters using a knife and discard the top shells.
- Spread oysters on the half shells into a single layer inside large baking pans.
- Divide butter mixture equally among the oysters, spooning it into each shell.
- Place the baking pans in the oven and roast for 8–10 minutes.
- Remove oysters from the oven and serve immediately.
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