Michelle's Baked Oysters
1 cup plain panko
1/2 cup shredded pecorino romano cheese
4 oz unsalted butter, melted
1 tsp Duxbury Saltworks Spring Blend
2 sprigs scallions, green parts minced
12 fresh oysters
1. In a medium bowl, gently combine panko, cheese, butter, Fleur de Spring Blend, and scallions to make topping. Set aside.
2. Preheat oven to 350°F.
3. Rinse oysters to remove any sand and silt.
4. Using an oyster knife, shuck oysters, preserving as much of the liquid as possible in the bottom shell. Discard top shell.
5. Place opened oysters carefully in a medium-sized baking or roasting pan. It's ok if the shells touch.
6. Sprinkle topping evenly over all oysters.
7. Bake for 10 minutes.
8. Broil for 2 minutes or until the topping is golden brown.
- My favorite oysters to use in this recipe are Aunt Dotty Oysters from Island Creek Oysters. They have great flavor, are easy to open, and are the perfect size for baking. (And YES! I'm biased. They're grown in the same waters that we use to make our sea salt.
- When shucking, remember to loosen the oyster from the bottom of the shell so that it is easier to eat. For helpful shucking tips, go here!
- For a little less crunch, you can substitute plain or seasoned bread crumbs for the panko.
- I make this so often, so I invested in a cast iron oyster pan. Available from many online retailers, it features twelve indentations perfectly shaped to hold oysters and retain their juices when cooking or grilling!
- Add a side salad and this dish becomes a light lunch for two. Yum!