The seafood lovers in your crowd will simply adore these bite-size broiled oysters on the appetizer table.
Broiled until golden brown, they’re buttery, salty, savory, and incredibly delicious.
Serve with lemon wedges and hot sauce to bring brightness and heat to this crowd-pleasing dish.
Credit:Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Check for any open shells before shucking.
If you notice any cracks, give the oyster a tap.
If the shell snaps shut, it’s alive.
If it remains open, discard it.
Serve alongside any of these otherfavorite appetizer recipesand you’re guaranteed to have everyone singing your praises.
How To Store and Reheat Leftover Broiled Oysters
These oysters are best served fresh after broiling.
(You will need 3 cups of breadcrumbs.)
Melt butter in a large skillet over medium-high.
Add breadcrumbs, pork tasso, white parts of scallions, garlic, kosher salt, and pepper.
Cook, stirring often, until breadcrumbs begin to toast and tasso begins to brown, about 7 minutes.
Prepare rock salt:
Spread rock salt evenly on 2 rimmed baking sheets.
Assemble oysters:
Arrange oysters evenly on salt.
Spoon about 1 tablespoon of breadcrumb mixture onto each oyster.
Broil 1 pan at a time in preheated oven until breadcrumb mixture is golden brown, about 4 minutes.
Garnish, and serve:
Thinly slice green parts of scallions; sprinkle over broiled oysters.
Serve oysters hot with lemon wedges and hot sauce.
If needed, substitute with standard ham or sausage.
By the time the topping is golden brown, the oysters will be fully cooked throughout.
