Baked Oysters with Garlic Breadcrumbs and Herb Butter
Oysters don't need much help, but a quick trip under the broiler turns them into something a little more special without losing what makes them great in the first place. This recipe is built around our Permaquid Point oysters from Maine — briny, plump, and sweet enough to hold their own against garlic and butter. It's an easy way to serve oysters to a crowd without shucking a mountain of them raw.
Why Permaquid Point Oysters
Permaquid Point oysters come from the cold, clean waters of Maine's Damariscotta River, known for producing some of the best oysters on the East Coast. They're prized for a clean brine and a firm, plump texture that holds up beautifully to heat, which makes them a great choice for baking, grilling, or broiling rather than just serving raw. Ask our team to shuck them for you if you're short on time — we're happy to help.
Ingredients
24 oysters, shucked, bottom shell reserved
Rock salt or crumpled foil, for the baking sheet
4 tbsp unsalted butter, softened
2 cloves garlic, minced
¼ cup panko breadcrumbs
2 tbsp finely grated Parmesan
2 tbsp chopped fresh parsley
Zest of 1 lemon
Lemon wedges, for serving
Instructions
Prep the pan. Preheat your broiler. Spread a layer of rock salt (or crumpled foil) on a rimmed baking sheet — this keeps the oyster shells stable so they don't tip over and spill.
Arrange the oysters. Nestle each oyster in its bottom shell, snug into the rock salt or foil, keeping as much of the natural liquor in the shell as possible.
Make the topping. In a small bowl, mix the softened butter, garlic, panko, Parmesan, parsley, and lemon zest into a coarse paste.
Top each oyster. Spoon about a teaspoon of the butter mixture onto each oyster, spreading it evenly over the top.
Broil. Place the baking sheet under the broiler, 4–5 inches from the heat, and cook for 3–4 minutes, until the topping is golden and bubbling and the edges of the oysters just begin to curl.
Serve immediately. Pull the pan as soon as the tops are golden — oysters overcook fast under a broiler. Serve hot with lemon wedges.
Serving Suggestions
These make a great start to a dinner party or a stand-in for a first course at your own version of Dory-style dining at home. Pair with a crisp, minerally white wine — Muscadet or a dry Chablis both complement the brine nicely.