This forum post is hidden because you have chosen to ignore Zil. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 Oysters
- 1 dozen oysters
- 7 tablespoons butter, softened, divided
- 2/3 cup panko bread crumbs
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice, fresh
- 1 teaspoon finely grated lemon zest
- lemon wedges, for serving
Add a 1/2-inch layer of rock salt or uncooked rice to a rimmed baking dish large enough to hold the oysters in a single layer. Scrub and shuck the oysters, taking care to keep the liquid within the oyster. Discard the top shells. Arrange the oysters on the rice or rock salt.
Melt 3 tablespoons of the butter in a skillet. Add the panko bread crumbs and cook, stirring constantly, until just lightly browned. In a small bowl, combine the remaining 5 tablespoons of butter with the chives, lemon juice, and zest.
Top each oyster with about 1 scant teaspoon of the butter and herb mixture. Sprinkle with the buttery bread crumbs.
Bake for 10 to 12 minutes, until oysters are cooked and the buttery crumb topping is golden brown. Serve with lemon wedges.