• Eunji Han

Oven Roasted Oysters

When you have an abundant supply of oysters and a lack of a grill, your next best technique outside of eating them raw is to oven roast them.

The lovely folks at Taylor Shellfish sent us these beautiful Pacific's and after eating a dozen raw ones, I needed to find another way to serve them up. You can serve the oven roasted oysters with a slice of lemon, tabasco sauce, a mignonette or even a butter sauce. Up to you.

This recipe was inspired by the NY Times Oven Roasted Oyster recipe.



  1. Heat oven to 475 degrees.

  2. Arrange oysters in a single layer in a baking pan. Ideally you should do it with a roasting pan fitted with a flat rack but I didn't have one so I used a baking pan.

  3. Pour 1/2 cup of of hot tap water into pan and bake for 7 minutes, or until oyster shells have begun to open.

  4. Using gloves or tongs, transfer oysters for guests to shuck, garnish, and eat. Eat them while they are hot.

  5. Serve with lemon wedges, hot sauce, garlic butter, and kimchi mignonette.

  6. For the hot garlic butter, I just minced up one clove of garlic, pinch of salt and 2 tbsp of butter and nuked it in the microwave.

Cheers Sohn Mat family xx

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