Oysters On the Half Shell with Garlic-Lemon Butter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a fruity flavor.

garlic

🥗Healthier: shallots

💰Cheaper: garlic powder

Shallots provide a milder taste while garlic powder is more cost-effective.

Purchase oysters from a reputable source, keeping them cold on ice, belly side down, flat side up.

Scrub oysters under running water with a stiff brush to remove dirt.

Grab an oyster knife and a thick, clean kitchen towel for protection.

Hold the oyster with the cup side down and flat side up on the towel.

Insert the tip of the knife into the hinge and wiggle it until it pops open.

Run the knife underneath the oyster to loosen it, keeping the liquor inside.

Set the shucked oyster back on ice and repeat until all 12 oysters are shucked.

Place the shucked oysters in the refrigerator while preparing the sauce.

In a small saucepan over medium-low heat, add 1 stick of butter, minced garlic, minced thyme, lemon zest, and freshly cracked black pepper.

Melt the butter and stir until combined, then turn off the heat and let it sit.

Mince fresh parsley and set aside.

Arrange the oysters in a cast iron pan, placing each oyster in a cavity.

Top each oyster with a spoonful of the lemon garlic herb butter.

Sprinkle Parmesan cheese over the top of each oyster.

Add minced parsley for color and freshness.

Place the pan in a preheated oven to cook the oysters.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens