Deviled Oysters
Elevate your appetizer game with these luxurious Deviled Oysters, a gourmet twist on a classic seafood delicacy. Fresh oysters on the half shell are topped with a rich, flavorful blend of buttery breadcrumbs, finely minced shallots and garlic, Dijon mustard, smoked paprika, and a hint of cayenne for a zesty kick. The addition of heavy cream and freshly grated Parmesan creates a creamy, golden-brown crust that’s irresistibly savory. Finished with a sprinkle of fresh parsley and served with bright, tangy lemon wedges, these baked oysters are perfect as an elegant starter for any gathering. Ready in just 30 minutes, this impressive yet approachable dish is sure to impress seafood lovers and adventurous eaters alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Fresh oysters on the half shell
- 3 tablespoons Unsalted butter
- 1 small Shallot, finely minced
- 1 clove Garlic, finely minced
- 0.33 cup Breadcrumbs
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Smoked paprika
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons Heavy cream
- 0.25 cup Parmesan cheese, freshly grated
- 1 tablespoon Fresh parsley, finely chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 wedges Lemon wedges (for serving)
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with a layer of rock salt or crumpled foil to stabilize the oysters during baking.
Carefully shuck the oysters, keeping them in their half-shells, and arrange them on the prepared baking sheet.
In a small skillet, melt the butter over medium heat. Add the minced shallot and garlic, and sauté for 2-3 minutes until softened and fragrant.
Stir in the breadcrumbs, cooking for another 1-2 minutes until they begin to brown slightly.
Transfer the breadcrumb mixture to a small bowl. Mix in the Dijon mustard, smoked paprika, cayenne pepper, heavy cream, Parmesan cheese, parsley, salt, and black pepper. Stir until well combined and forms a cohesive topping mixture.
Spoon about a teaspoon of the topping mixture onto each oyster, spreading it evenly over the surface.
Bake the oysters in the preheated oven for 8-10 minutes, or until the topping is golden brown and bubbling.
Remove from the oven and allow to cool for 1-2 minutes before serving.
Serve the deviled oysters warm with lemon wedges on the side for squeezing over.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 48.0 mcg | 240% | |
| Calcium | 1087 mg | 84% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 1316 mg | 28% | |
*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.
