How to Roast Oysters, with Recipes!

How to Roast Oysters

Hosting a party? Here are some roasted oyster recipes to use to create an oyster snack tray.

Procedure:

Take the top shell off the oyster, add a scoop of your preferred topping (we have many butter recipes listed below that are our favorites to add to roasted oysters), and roast them in an oven on a cookie sheet at 425 degrees (400 degrees if you have a convection oven). The length of cooking time will vary depending on the size of your oysters, how close together they are, how well calibrated your oven temperature is, and how thickly you’ve applied the butter – start checking them after 8 minutes, but don’t be alarmed if they take a lot longer than that. Roasting oysters at home is more of an art than a science. (To keep the shells  from rocking like boats in rough seas as you move the pan from counter to oven,  line the pan with rock salt, or a thick, crumpled sheet of aluminum foil – this will give them some nooks and crannies to settle into – or you can use a 12-cup muffin or madeleine pan to keep them stable).

If you're grilling the oyster over fire or propane, check out our grilling tips.

Pimento Cheese Baked Oysters

Ingredients

• 4oz diced pimento peppers, drained
• 8oz cream cheese (room temp)
• 1 cup mayonnaise
• ½ Tbsp Tabasco or similar hot sauce
• ½ Tbsp Kosher Salt
• ¼ tsp cayenne
• ¼ tsp white pepper
• ¼ tsp smoked paprika
• ½ lb white cheddar, shredded
• ½ lb yellow cheddar, shredded
• 2 Tbsp green onions, sliced
• 2 Tbsp bacon, chopped

Procedure

1. Put cream cheese in a mixing bowl and stir until softened. Add mayo, hot sauce, salt and spices, and mix. Add diced pimentos, green onions, and bacon.
2. Smother it on topped-off 'sters and then bake at 400 degrees for 8 to 10 minutes, or melt it into a dipping sauce for fried oysters. Also great as a dip for grilled bread.

Cranberry Ginger Compound Butter

Ingredients: 

• 4 cups frozen cranberries
• ½ cup water
• ½ cup minced shallot
• ½ cup minced ginger
• 1 lb salted butter, softened to room temperature

Procedure:

1. In a sauce pan, sauté shallot and ginger, add cranberries water. Simmer until the cranberries break down and liquid is reduced, 30 to 40 minutes. It should have a jammy consistency. Let cool to room temperature.
2. Whip the butter until soft and fluffy. Fold cranberry mixture into softened butter until fully incorporated. Note: If using unsalted butter, add a tablespoon of salt.

Miso Citrus Butter

• 1 lb tempered unsalted butter
• 4oz white miso
• ½ orange (zest & juice)
• ½ lemon (zest & juice)
• 1 tsp ground black pepper

Preserved Lemon & Caper Butter

• 1 lb tempered unsalted butter
• 1 preserved lemon
• 1 Tbsp minced garlic
• 2 Tbsp drained chopped capers
• 2 Tbsp chopped fresh parsley

Garlic Butter

• 1 lb of tempered unsalted butter
• 1 Tbsp minced raw garlic
• 2 Tbsp roasted garlic
• 1 tsp salt

Cilantro Lime Butter

• 1 lb tempered unsalted butter
• 1 cup chopped cilantro
• 1 lime (zest & juice)
• 1 Tbsp Tapatio or Cholula hot sauce (or to taste)
• 1 Tbsp Tajin seasoning
• 1oz tequila or mezcal

Mustard, Shallot, & Tarragon Butter

• 1 lb tempered unsalted butter
• 2 Tbsp minced shallot
• ½ cup Dijon mustard
• ¼ cup chopped tarragon
• 1 tsp ground black pepper
• 1 tsp salt