roasted oysters

Since tomorrow is National Oyster Day, we thought we start celebrating a little early and share a new recipe with you for your next backyard gathering. Buttery, crispy breadcrumbs with a bit of heat (which can adjusted to your own liking) make for a perfect little one-bite appetizer. Mike’s Hot Honey is one of our favorite condiments because you get a great combination of both sweet and heat all in one, and we love that.

  • 4 tablespoons unsalted butter
  • 1 tablespoon Mike’s hot honey, or to taste, plus extra for drizzling
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 5 tablespoons panko breadcrumbs
  • 12 oysters, shucked
  • Fresh minced flat leaf Italian parsley, for garnish
  1. Place a small saucepan over medium heat. Add butter and cook until melted. Remove from heat and transfer to a bowl. Stir in hot honey and season with salt and pepper. Add breadcrumbs and mix until completely combined. 
  2. Preheat oven to broil. Nestle in oysters on a bed of salt on a rimmed baking sheet. Top each oyster with a small dollop of butter. Broil until lightly golden brown and butter has melted, 1-2 minutes (be sure not to walk away as they will broil fast).
  3. Place another bed of salt on a serving platter. Carefully transfer oysters to platter and top with a drizzle of hot honey (if desired), followed by some parsley. Serve warm.

Makes 12.



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