A Wild Ride on the Half Shell
Take your taste buds on a culinary adventure with "A Wild Ride on the Half Shell," a bold and flavorful take on baked oysters that's perfect for seafood lovers. This elegant dish combines the natural brininess of fresh oysters with a smoky, garlicky butter sauce infused with smoked paprika, red chili flakes, and a bright splash of lemon juice. Topped with golden, parmesan-laced breadcrumbs, each oyster is broiled to bubbling perfection, offering a crisp, savory crust that complements the tender shellfish inside. With just 30 minutes from prep to table, this recipe is an impressive choice for dinner parties, date nights, or anytime you're in the mood for a quick yet luxurious treat. Serve with a sprinkle of fresh parsley and lemon wedges for a zesty finishing touch. Perfect for entertaining or savoring solo, these baked oysters are sure to steal the show!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces fresh oysters
- 6 tablespoons unsalted butter
- 2 cloves garlic
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons red chili flakes
- 1 whole lemon
- 2 tablespoons parsley
- 0.25 cups breadcrumbs
- 2 tablespoons parmesan cheese
- 0.25 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 teaspoons olive oil
Instructions
Preheat your broiler to high and line a baking sheet with rock salt or crumpled aluminum foil to keep the oysters stable.
Shuck the oysters, keeping the oyster meat in the deeper shell half. Discard the top shell and arrange the oysters evenly on the prepared baking sheet.
In a small skillet, melt the butter over medium heat. Mince the garlic and add it to the melted butter, sautéing until fragrant, about 1 minute.
Add the smoked paprika, red chili flakes, salt, and black pepper to the butter mixture. Stir well to combine, then remove from heat.
Juice half of the lemon and finely chop the parsley. Add lemon juice and parsley to the butter mixture, reserving a bit of parsley for garnish.
Toast the breadcrumbs in a skillet with olive oil until golden brown. Stir in the parmesan cheese and mix evenly. Set aside.
Spoon a small amount of the butter mixture over each oyster, ensuring even distribution. Top each oyster with a teaspoon of the breadcrumb mixture.
Broil the oysters on the top rack for 5-7 minutes, or until the topping is golden and bubbling.
Slice the remaining half of the lemon into wedges. Remove the oysters from the oven and transfer to a serving platter.
Garnish with the reserved parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 26.9 mcg | 134% | |
| Calcium | 337 mg | 26% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
