Warm Baked Oysters on the Half Shell

If you ask me, baked oysters on the half shell are a seafood lover’s dream.

These simple yet satisfying treats take fresh oysters to new heights with a buttery, garlicky topping that bubbles away in the oven. The briny oysters get warmed through while keeping their ocean-fresh taste.

They’re topped with a mix of butter, herbs, and breadcrumbs that turns golden brown and crispy while baking. A squeeze of fresh lemon juice right before serving adds just the right touch of brightness.

It’s an elegant appetizer that’s actually pretty easy to make – perfect for date nights or when you want to add a little something special to dinner.

What Kind of Oysters Should I Use?

For baked oysters, you’ll want to look for medium to large-sized oysters that are fresh and still tightly closed – Blue Points and Wellfleets are great choices for this recipe. Fresh oysters should feel heavy for their size and smell like the ocean, not fishy. If you’re new to oysters, ask your fishmonger to shuck them for you, but try to cook them the same day they’re shucked for the best flavor. When selecting oysters to bake, bigger ones (about 3-4 inches) are actually better since they’ll shrink during cooking and hold toppings more easily than smaller varieties.

Options for Substitutions

While fresh oysters are the star of this dish, there are a few ways you can adjust the recipe based on what you have:

• Oysters: Fresh oysters are really the key here and can’t be substituted – they’re what makes this dish special. If you can’t find them fresh, check if your fish market has frozen ones on the half shell.
• Creole spice mix: No Creole seasoning? Make your own by mixing paprika, garlic powder, black pepper, oregano, and cayenne. Or use Old Bay seasoning as a quick alternative.
• Parmesan cheese: Romano cheese works great as a swap for Parmesan. It has that same salty, sharp taste that pairs well with seafood.
• Sharp cheddar: You can replace cheddar with Gruyere or Gouda – both melt nicely and offer good flavor. Just make sure to grate them finely.
• Fresh parsley: Out of fresh parsley? Use dried parsley (about 2 teaspoons) or try fresh chives or green onion tops for that pop of color and fresh flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when preparing baked oysters is incorrect temperature control – starting with room temperature oysters and preheating your oven to 450°F ensures they’ll cook evenly without becoming rubbery. A common mistake is not properly cleaning the shells – make sure to scrub them thoroughly under cold water and remove any loose bits of shell that could end up in your finished dish. When it comes to cheese topping, avoid completely covering the oysters as this prevents them from cooking properly – instead, sprinkle just enough to create a light golden crust while still letting the oysters’ natural juices bubble up. For the best results, position your oven rack in the top third of the oven and watch carefully during the final few minutes of baking – you want the cheese to be golden brown but not burnt, which can happen quickly with high-heat cooking.

What to Serve With Baked Oysters?

These cheesy baked oysters make a fantastic appetizer or party snack, and they pair really well with some simple sides to round out the meal. A light green salad with a lemony vinaigrette helps cut through the richness of the oysters, while some crusty French bread is perfect for soaking up any extra cheese and juices left in the shells. If you’re serving these at a party, try putting out some lemon wedges and hot sauce on the side so everyone can customize their oysters to taste. For a complete seafood feast, serve them alongside some chilled white wine or champagne – the bubbles work great with the salty, briny flavors!

Storage Instructions

Immediate Serving: Baked oysters are best enjoyed right after they come out of the oven while the cheese is still melty and the tops are golden brown. They’re really meant to be eaten fresh, so I recommend only preparing as many as you plan to serve right away.

Short-term Storage: If you happen to have leftovers, you can keep them in an airtight container in the fridge for up to 24 hours. Just know that the texture won’t be quite the same as when they’re fresh from the oven.

Make Ahead: Want to prep these ahead for a party? You can clean and shuck the oysters, then keep them on ice in the fridge for up to 1 day. Mix your cheese and seasonings separately, then top and bake the oysters just before serving. This way, you’ll get that perfect fresh-from-the-oven taste!

Preparation Time	10-15 minutes
Cooking Time	15 minutes
Total Time	25-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 55-65 g
• Carbohydrates: 10-15 g

Ingredients

• 24 shelled oysters
• Creole spice mix
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup sharp cheddar cheese, finely grated
• 2 tablespoons parsley, freshly chopped

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 375 degrees Fahrenheit.

On a large rimmed baking sheet, arrange a large crinkled up piece of foil.

The foil should fill the entire pan to help hold the oysters in place during baking.

Step 2: Arrange Oysters and Add Seasoning

Place the shucked oysters on the prepared baking sheet.

Sprinkle each oyster with a pinch of creole seasoning for added flavor.

Step 3: Add Cheese to Oysters

Carefully top each oyster with 1 teaspoon of each of your chosen cheeses.

This will create a delightful, cheesy topping as they bake.

Step 4: Bake Oysters

Bake the oysters in the preheated oven for approximately 15 minutes.

Look for the cheese to be melted and golden brown, indicating they are ready.

Step 5: Garnish and Serve

Once baked, remove the oysters from the oven and sprinkle with fresh parsley for a burst of color and fresh flavor.

Serve immediately and enjoy your deliciously seasoned, cheesy oysters!