Oysters in Garlic Butter Recipe

Oysters in Garlic Butter Recipe
Yasmin Fahr

Ingredients

  • 3 sourdough boules, about 8 inches in diameter 
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons butter, softened to room temperature
  • 2 cloves garlic, minced
  • ½ bunch parsley, chopped
  • Salt and fresh black pepper, to taste
  • 8-10 shucked oysters, preferably ones similar to Hummock Island Oysters
  • 1 lemon, sliced in half for juicing

These escargot-style oysters are served in a toasted bread bowl with a garlicky, butter sauce that's brightened with freshly choped parsley and a splash of lemon juice. The oysters are sweet and succulent, similar to a mussel but much more tender when lightly sautéed and then baked. 

While I made these in medium-sized sourdough boules, you can always make them in individual rolls to serve this as an appetizer. 

Click here to see 7 Outstanding Oyster Recipes. 

Directions

Preheat the oven to 350 degrees. 

Carve out a hole in the top of each of boules and pull out some of the doughy interior (this can be used to scoop up some fresh cheese or toasted and placed in a panzanella salad). Place the hollowed-out boules on a baking sheet and drizzle the insides and tops (crust side down) with olive oil. Bake for 6-8 minutes, until lightly toasted. 

Meanwhile, combine 1 tablespoon of the olive oil, 1 tablespoon of the butter, half of the minced garlic, and the parsley in a bowl. Mix thoroughly, then season with salt and pepper, and set aside.

Heat a deep sauté pan over high heat. When hot, lower to medium heat and add 1 tablespoon of butter. When halfway melted, add 1 tablespoon of the oil and coat the bottom of the pan. Add the remaining garlic and cook for about 1 minute. Then add the oysters, and cook for 30 seconds on each side. Remove from the heat. 

Divide the oysters between the bread boules, then pour the parsley-garlic mixture on top and any remaining liquid in the pan. Return to the oven for about 2 minutes. Serve immediately with a squeeze of lemon over each bowl and additional sprinkling of pepper.  

Nutrition

Calories per serving:

693 calories

Dietary restrictions:

High Fiber Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:

35%

Servings:

6
  • Fat 112g 173%
  • Carbs 632g 211%
  • Saturated 32g 161%
  • Fiber 40g 161%
  • Trans 1g
  • Sugars 5g
  • Protein 147g 294%
  • Cholesterol 286mg 95%
  • Sodium 7,372mg 307%
  • Calcium 1,164mg 116%
  • Magnesium 347mg 87%
  • Potassium 2,245mg 64%
  • Iron 56mg 312%
  • Zinc 86mg 572%
  • Phosphorus 1,763mg 252%
  • Vitamin A 2,024IU 40%
  • Vitamin C 70mg 117%
  • Thiamin (B1) 7mg 441%
  • Riboflavin (B2) 5mg 275%
  • Niacin (B3) 61mg 307%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 1,410µg 352%
  • Vitamin B12 72µg 1,201%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 41%
  • Vitamin K 57µg 71%
  • Fatty acids, total monounsaturated 51g
  • Fatty acids, total polyunsaturated 18g
See detailed nutritional info Have a question about nutritional data? Let us know.

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