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RECIPE: Baked Oysters

Baked Oysters

Recipe by Chef Jeremy Sewall (Row 34 & Island Creek Oyster Bar)

Recipe makes 12 oysters

12 Island Creek Oysters, shucked and bottom shell saved
2 tablespoon canola oil
½ cup minced white onion
2 teaspoons minced garlic
4 slices bacon, chopped fine
2 tablespoons unsalted butter
½ teaspoon paprika
½ teaspoon lemon zest
1 tablespoon lemon juice
½ cup breadcrumbs
Kosher salt for seasoning and make a paste

Scrape any remaining oyster that is still connected to the shell away with your oyster knife. Wash and dry the shells. Mix salt with a little water until it becomes like a thick paste. It should hold a shape when formed. Use this mixture to make 12 nickel size mounds on a baking sheet and use the salt mound as a holder for each oyster shell.

Warm the canola oil in a sauté pan and add the bacon, cook until the bacon becomes crisp. Add the onion and garlic, cook until they color lightly. Then add the butter and paprika and remove it from the heat. Place the mixture into a bowl and stir in the lemon juice, lemon zest, breadcrumbs and season with salt. Place each oyster back into the shells on your baking sheet and spoon the mixture over each oyster. Be generous with the filling on each oyster!

Place the oysters in a 400-degree oven for 8 to 10 minutes, they should be warm through, but you don’t want to overcook the oysters.