broiled oysters

styling by Molly Shuster | photo by Morgan Ione Yeager

broiled oysters

Not much beats the briny taste of fresh oysters, and you really don’t need to do much to improve their flavor. But a simple buttery breadcrumb topping adds just the right amount of texture.

  • 3 cups coarse sea salt or kosher salt, for baking

  • 12 oysters, shucked, top shells discarded

  • 1/2 cup panko breadcrumbs

  • 3 tablespoons unsalted butter, melted

  • Zest from 1 lemon

  • 1 lemon, cut into wedges, for serving

  1. Preheat oven to broil and place upper rack 4-6 inches from top.

  2. Spread salt in a shallow baking dish. Carefully nestle oysters, in their bottom shells, into salt.

  3. In a small bowl, combine breadcrumbs, butter, and lemon zest. Sprinkle mixture over oysters. Broil until golden brown, 2-3 minutes. Watch carefully, as topping can burn quickly.

  4. Serve immediately with lemon wedges.

Makes 12.

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