Hood Canal Roasted Oysters
Hood Canal oysters are briny, bright, and beautifully fresh—learn how to serve them with simple toppings for a chic coastal bite.
Prep Time
35
Difficulty
Easy
Servings
3 - 4 People
Recipe Gallery
Ingredients
½ cup panko breadcrumbs
2 tablespoons ghee
1 tablespoon chopped fresh mixed herbs (such as thyme, tarragon and basil)
1 tablespoon grated Parmesan cheese
2 dozen fresh oysters on the half shell,
Instructions
Preheat oven broiler to 500ºF
In a small bowl, combine the panko breadcrumbs with the ghee, fresh herb blend and Parmesan cheese. Taste for seasoning and add rosemary sea salt as needed.
On a baking sheet, place a thick layer of rock salt, plain dry rice or dry beans to help nestle the oysters while cooking. Place the oysters on the sheet, taking care not to spill the liquor (i.e. the oyster’s natural luscious juice). Top each oyster with the breadcrumb mixture.
Place the pan in the broiler and cook for 3–4 minutes. Use a pair of tongs and transfer oysters to plates or a platter. Serve immediately.
Chef's Tips
Roast just until the oysters plump and the edges begin to curl. Overcooking can make them tough—when in doubt, pull them early and let residual heat finish the job.