“If you have oysters in the shell, you can surely make this recipe like that. I’ve even seen oysters made in cupcake tins!” – Chef Jean-Paul Bourgeois
Cheesy Herbed Broiled Oysters
Author: Chef Jean-Paul Bourgeois
Makes about 6 Servings
Ingredients
- ¾ cup unsalted butter
- ¼ cup olive oil
- 10 small cloves garlic, minced
- ½ shallot, finely grated
- 1 teaspoon Cajun seasoning, plus more to taste
- Kosher salt and ground black pepper, to taste
- ½ bunch fresh parsley leaves, finely chopped
- 1 pint shucked oysters, drained
- ¼ cup shaved smoked Gouda cheese
- ½ lemon
- Crusty bread, for dipping
Instructions
- Preheat oven to broil with rack set to the highest level.
- In a small saucepan, combine butter, olive oil, garlic, shallot, and Cajun seasoning. Heat over high heat, stirring occasionally, until garlic is softened. Taste for seasoning, and add salt, pepper, and Cajun seasoning, if necessary. Remove from heat, and add parsley, stirring to combine.
- If using a baking dish with wells, divide oysters among wells, with 1 or 2 oysters per well. Butter may spill over, so place baking dish on a rimmed baking sheet. Add a large spoonful of butter mixture to each well.
- Broil oysters, checking for hot spots every 30 seconds, until mixture is bubbling, about 2 minutes. Top with Gouda, and broil until cheese is melted, 1 to 2 minutes more. Squeeze lemon juice over oysters. Let cool slightly, and serve with crusty bread.
