Oysters in Garlic Butter Recipe

Oysters in Garlic Butter Recipe
Staff Writer
Oysters in Garlic Butter Recipe

Yasmin Fahr

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. 


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.  


Calories per serving:

693 calories

Dietary restrictions:

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

Daily value:



  • Fat 19g 29%
  • Carbs 105g 35%
  • Saturated 5g 27%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 8g
  • Polyunsaturated 3g
  • Protein 25g 49%
  • Cholesterol 48mg 16%
  • Sodium 1,229mg 51%
  • Calcium 194mg 19%
  • Magnesium 58mg 14%
  • Potassium 374mg 11%
  • Iron 9mg 52%
  • Zinc 14mg 95%
  • Phosphorus 294mg 42%
  • Vitamin A 94µg 10%
  • Vitamin C 12mg 19%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 46%
  • Niacin (B3) 10mg 51%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 235µg 59%
  • Vitamin B12 12µg 200%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 9µg 12%
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