Basil Butter Broiled Oysters
Author Notes: I love oysters, raw, grilled, broiled or baked. I especially love them lathered in butter, herby butter, like in this recipe. —eatboutique
Serves 6, as a starter
- 24 oysters
- 1 stick unsalted butter, softened to room temperature
- 2 garlic cloves, finely chopped
- 3 tablespoons basil, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 dash smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- lemon wedges, for serving
- Set your oven to broil with the top track 6-8 inches away from the flame.
- Shuck the oysters and place them in a large casserole dish.
- Mush the butter with the garlic, basil, parsley, paprika, salt and black pepper. Divide the butter evenly among the raw oysters by dropping 1 teaspoon on top of each oyster.
- Place the dish in the oven and broil for 5 minutes, or until the butter mixture melts and bubbles and browns a bit.
- Set the hot dish (with a warning!) between your guests immediately, along with lemon wedges.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Way to Prepare Oysters
More Great Recipes:
Hors d'oeuvres|Fish & Seafood|Appetizers|Basil
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almost 3 years ago marymary
Tasty! I made a version of this today with pre-shucked oysters. I drained them well and placed them in a baking dish. I covered them with 3/4 stick melted butter mixed with smoked paprika, truffle salt, pepper, basil leaves and parsley leaves. Then topped the dish off with a mixture of freshly grated parmesan and panko bread crumbs. Broiled in the convection oven for about 8 minutes to brown the crumb mixture. Served them with rosemary crusty bread. Sooo good! Thanks for sharing.
almost 3 years ago eatboutique
oh so glad to hear you enjoyed it! I need some oysters right now.
over 7 years ago eatboutique
Aww, thank you! Your leek, lemon & feta quiche looks DIVINE (as do all of yours). It went into my 'better try asap' folder. :)
over 7 years ago Allison Cay Parker
OK, I know you're going to enter these in this week's contest, yes? They sound divine. For the record, I also love so many of your other recipes—I want to save/bookmark them all! Glad I found you (or you found me; thanks for "fanning"). Good luck in the contests.
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