These baked oysters are succulent and rich and oh so delicious!
1/4cupfinely chopped fresh parsley (and/or any combination of basil, tarragon or chives)
1/8cupminced celery with leaves(optional, but recommend!)
2tablespoonsfinely minced shallots
1 1/2teaspoonsgrated lemon zest
1tablespoonfinely minced garlic
Kosher salt and freshly ground pepper
3ouncesgruyere cheese(or similar nutty cheese)
Sprinkle of breadcrumbs- optional
12-24fresh oysters(in the shell)
If you have a oyster roasting pan now is the time to use that! If you don't, prepare a baking sheet with a roasting grate to support the oysters, or make a bed of dried rice or rock salt to nestle the oysters into on the sheet pan to keep them supported so they do not spill their liquor or the butter sauce you will add.
Preheat the oven to 425 degrees F.
Open the oysters with an oyster knife. (if you don't know how to safely do this, don't make this recipe!)
Meanwhile, melt together the butter, herbs, shallots, lemon zest, garlic and a dash of salt and pepper. (Feel free to add a dash of white wine) Be careful not to burn the butter sauce but cook it enough to cook down the shallots and garlic.
Once all oysters are in place on your roasting tray, add a heaping teaspoon of the melted butter mixture on top of each oyster. Top with about a teaspoon of shredded cheese followed by a pinch of breadcrumbs, if using.
Roast the oysters until the the oysters are just cooked through and the cheese is melted and turning golden brown. (About 8 to 10 minutes) Serve immediately.
If your cheese is not browning or you really want a nice dark brown color, Put the oysters on broil for the last 2 minutes.