45 minutes | serves 4
Baked oysters on Cape Cod are a local delicacy that perfectly captures the essence of New England’s coastal cuisine. Freshly harvested from the surrounding waters, these plump oysters are often topped with a rich blend of garlic, butter, and breadcrumbs, then baked until golden and bubbling. Served hot, they embody the warmth of Cape Cod’s charm, making them a favorite among locals and visitors alike. Baked oysters are a delicious way to savor the flavors of the ocean during any season and this recipe is so easy you’ll be making them all the time!
What you need to do before you begin
Fresh Oysters: We are absolutely spoiled here on Cape Cod with some of the best oysters right in our backyards. This recipe calls for 24 shucked oysters. I have provided detailed instructions on how to shuck your oysters below.
How to Shuck:
Tools Needed:
– Oyster knife: A short, blunt knife designed for shucking.
– Gloves: A cut-resistant glove or a thick kitchen towel for protection.
- Choose Fresh Oysters: Look for oysters that are tightly closed. If any are open, give them a tap; if they don’t close, discard them.
- Prepare Your Workspace: If you have a shucking board, place it on a stable surface. Position the oyster with the curved side down and the flat side up. If you’re using a towel, fold it over the oyster to secure it.
- Insert the Knife: Hold the oyster firmly with one hand (use a glove or towel for grip) and insert the tip of the oyster knife into the hinge (the pointed end) of the oyster.
- Twist to Open: Gently twist the knife to pop the hinge open. You should hear a slight crack. If you encounter resistance, don’t force it; instead, try to wiggle the knife a bit until it opens.
- Detach the Top Shell: Once the hinge is broken, slide the knife along the top shell to cut the adductor muscle, which holds the shell closed. Carefully lift off the top shell and set it aside.
- Cut the Bottom Muscle: Before serving, slide the knife under the oyster to cut the muscle that attaches it to the bottom shell. This step ensures that the oyster can be easily removed when you’re ready to eat it.
- Check for Shell Fragments: Inspect the oyster for any shell pieces or debris. Remove any bits you find to ensure a clean eating experience.
Heavy Cream: In this dish I use cream for my creamy butter sauce, you can switch out for coconut cream. This is simply just a preference, just make sure it is cream and not milk.
Step 1: LETS GET CREAMY
On medium to high heat, in a saute pan add butter and let it melt completely. Then add your chopped shallots and sweat the shallots out until they are becoming translucent about 2 minutes. You will then add in your minced garlic and stir for a minute, making sure your garlic does not burn.
Then you will add in your cream and stir for another 2 minutes, add in your salt and pepper to taste, then remove from the heat and place off to the side.
Step 2: OYSTERS
Preheat oven to 400
I used a cast iron pan, but you can use a baking sheet. I would recommend a pan with a little lip so the oysters don’t tip over. You can also add coarse sea salt to the bottom of the pan to create a little pillow for them to sit on.
Take about a teaspoon of your creamy sauce and carefully pour into each oyster. There may be overflow, no need to worry. Then take your panko and sprinkle some on top of each oyster.
Bake for 10 minutes or until the tops are golden brown, for more browning add under the broiler on high for 1 minute.
For garnishing you can drizzle some fresh squeezed lemon or some parsley flakes for some green coloring.
Enjoy!
Ingredients
- 24 shucked oysters
- 1 chopped shallot
- 2 minced garlic cloves
- 1/2 cup of heavy cream
- 6 tbsp of butter
- 1 tsp pepper
- 1 tsp of salt
- 1/4 cup of panko
