Baked Oysters Recipe (2024)

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My baked oysters recipe is a close spin on Oysters Rockefeller. Pancetta, butter, shallot, garlic, panko crumbs, parmesan cheese, and baby spinach all come together to deliver a salty and slightly crispy oyster with a hint of smokey pancetta. It’s an amazing combo of flavors you won’t be able to deny.

Freshly shucked oysters are one of my absolute favorite apps,entrees,lunch, dinner, you name it. While I love eating oysters raw, I like to switch things up and bake them for a fancy savory app.

Why I Love This Recipe

The oyster filling is very straightforward and comes together really quickly. The only part that takes a bit of practice is the oyster shucking itself. The briny juices and smokey prosciutto will add a pop of delicious flavor to every bite.

This recipe is seasonally fitting for both summer and winter and pairs well with white wine, sparkling wine, or a nice saison or witbier! It’s a great date night app and also perfect for the holidays!

If you enjoyed this recipe, try my beer-steamed mussels with bacon, creamy ale mussels with garlic butter, and my mussels in red sauce. If you’re a scallop lover, you must try my pan-seared scallops as well.

Ingredients

• Fresh oysters: always source oysters from a trusted and fresh source. Osyers should be alive when you purchase them. Fresh oysters smell briny and salty like the ocean and should not have an offputting aroma.
• Panko crumbs: panko crumbs work best in this recipe because they’re larger and crunchier. Regular breadcrumbs are too fine and gritty.
• Grated parmesan cheese: always use freshly grated parmesan cheese for the best results. My favorite kitchen tool for grating cheese is a microplane.
• Pancetta or prosciutto: both options work well in this recipe. You can also substitute bacon if you can’t find the others. Check out my brown sugar bacon-wrapped scallops next.
• Butter: I prefer unsalted butter in this recipe because the oysters and cheese deliver plenty of salt.
• Shallot: fresh shallot has a beautiful aroma and sweet flavor. You can use white or yellow onion as a substitute, just be sure to very finely dice.
• Garlic: always opt for fresh whole garlic cloves. Use a microplane to break down into a paste-like form.
• White wine: white wine can be omitted or substituted for water or a splash of dry vermouth. The main purpose is to help deglaze the pan and release the caramelized flavors.

See the recipe card for full information on ingredients and quantities below.

Buying and Shucking Oysters

By regulation, oysters in their shells must be sold alive. When purchasing oysters, ensure they’re tightly closed. If they’re even slightly open and fail to close promptly when tapped on the counter, they’re likely dead and should be discarded.

When shopping for oysters, ensure they are properly stored in a cold environment (usually over ice). Fresh oysters should smell salty like the ocean breeze. They should not smell fishy or offputting.

Shucking Oysters

Use an oyster knife (a dull-pointed, thick-bladed knife) to pry the back hinge of the oyster open and separate the body from the shell. Once the blade is inserted, work your way around the perimeter of the shell to separate the two halves. Be sure to cut the oyster meat from the bottom of the shell so it’s no longer attached.

I would 100% recommend you use a dishtowel as demonstrated above to hold onto the oyster shell. This will give you more leverage and also protect you from slipping and stabbing yourself in the palm of your hand. Never use a sharp knife.

Serious Eats also has a quickvideo demonstrating exactly how I shuck my oysters.

How to Prepare Baked Oysters

Step 1.

Preheat oven to 425°F.

Step 2.

Melt 2 tablespoons of butter in a skillet on medium heat. Add shallot and garlic and cook until tender and fragrant, about 1-2 minutes. Add pancetta and cook an additional minute. Add spinach, one cup at a time, and saute until tender. About 2 minutes. Turn the heat down low and add white wine to deglaze. Let simmer to evaporite. Stir in parmesan cheese.

Step 3.

Melt the remaining 3 tablespoons of butter and place in a small bowl with the panko crumbs. Toss until panko crumbs are evenly coated. Set aside.

Step 4.

Line a small baking sheet with 2-3 cups of rock/sea salt. This will prevent oysters from tipping. If you don’t have salt, you can use a crinkled sheet of aluminum foil instead.

Step 5.

Shuck the oysters and nestle them into the salt bed. I like to retain some of the oyster brine but you can discard it if you prefer.You want the deeper half of the shell to hold the oysters so you have plenty of room for the filling.

Step 6.

Top each oyster with a spoonful of spinach/cheese mixture and then a spoonful of buttered panko crumbs.

Step 7.

Bake for 8-10 minutes or until panko crumbs are golden brown. Serve with lemon wedges.

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