Martha Stewart Broiled Oysters

Martha Stewart broiled oysters are a bubbly, golden appetizer with 24 fresh oysters, herbs, olive oil and Parmesan that come together in 15 minutes. They make an easy party appetizer for holiday gatherings, date night or New Year's Eve, and the whole thing is a quick broiler recipe.

Toss the oysters in the herb and oil mixture until every one is coated, because that coating becomes the sauce. Skip it and the Parmesan sits on bare oysters instead of melting into something rich and savory.

Martha uses champagne vinegar with fresh parsley, thyme and oregano, so the oysters get a bright, herby edge instead of a heavy buttery topping. The dish also goes under the broiler for just 2 minutes, which keeps the oysters plump and tender.

Martha Stewart Broiled Oysters

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

230

kcal

Fresh oysters get tossed in a loose herb dressing, then blanketed with Parmesan and broiled until golden. The sauce pools in the dish, so crusty bread is the best way to finish it.

Ingredients

• 2 tablespoons coarsely chopped fresh flat-leaf parsley
  

• 4 teaspoons coarsely chopped fresh thyme leaves
  

• 2 teaspoons coarsely chopped fresh oregano
  

• 1/8 teaspoon red-pepper flakes
  

• 1/4 cup extra-virgin olive oil, plus more for drizzling
  

• 2 teaspoons champagne vinegar
  

• 2 dozen shucked fresh oysters
  

• 1/2 cup freshly grated Parmesan cheese
  

• 1/2 teaspoon freshly ground pepper
  

Directions

• Preheat and mix: Preheat the broiler. Then stir 2 tablespoons parsley, 4 teaspoons thyme, 2 teaspoons oregano, 1/8 teaspoon red-pepper flakes, 1/4 cup olive oil and 2 teaspoons champagne vinegar in a large bowl.
• Coat the oysters: Add 2 dozen shucked oysters to the bowl and toss to coat. Make sure each one is covered, since that herb oil turns into the sauce under the broiler.
• Fill the dish: Transfer the oyster mixture to a shallow baking dish. Pour in any herb oil left in the bowl so none of it gets wasted.
• Top with Parmesan: Sprinkle 1/2 cup grated Parmesan over the oysters, then season with 1/2 teaspoon freshly ground pepper. Finish with a drizzle of olive oil so the cheese browns evenly.
• Broil and serve: Broil until golden brown and bubbling, about 2 minutes. Serve right away with crusty bread for soaking up the sauce.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use jarred or canned oysters instead of fresh?

Fresh shucked oysters are what the recipe calls for, and they give the plumpest result. If you use jarred ones, drain and pat them dry first so extra liquid doesn't water down the sauce.

What can I use in place of champagne vinegar?

White wine vinegar is the closest swap, since it has the same light acidity. A squeeze of fresh lemon juice also works, though it tastes a little brighter.

Can I make these ahead of time?

You can chop the herbs and whisk the oil and vinegar a few hours ahead. Toss the oysters in only right before broiling, because the acid starts to firm them up if they sit too long.

Do I need a broiler-safe baking dish?

Yes, use a shallow ceramic or glass dish rated for the broiler, or a metal pan if you prefer. A shallow dish matters most, because the oysters sit close to the heat and brown fast.

How do I keep the oysters from overcooking?

Stay at the oven and pull the dish as soon as the Parmesan is golden and bubbling, which takes about 2 minutes. Oysters turn rubbery quickly, so a minute too long makes a real difference.