Broiled Oysters on the Half Shell

A featured Wine Club recipe for Opolo Vineyards.
Broiled Oysters on the Half Shell


Delicious, fresh oysters that are broiled to perfection! Pair this with the Albariño in your recent Gold Wine subscription box.

Yield: 2 Dozen Oysters
Prep Time: 25 Minutes
Cook Time: 20 Minutes


• 2 dozen medium-size fresh oysters in the shell
• 2 Tbs butter, divided
• 2 Tbs olive oil, divided
• 1 1/2 cups day-old French-bread breadcrumbs
• 3/4 cup minced green onions
• 1/4 cup freshly grated Parmigiano Reggiano cheese
• 4 garlic cloves, pressed
• 4 Tbs minced fresh flat-leaf parsley
• 2 tsp minced fresh thyme
• 2 tsp minced fresh oregano
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• Pinch of ground red pepper
• Rock salt


Shuck oysters, reserving bottom shells and 1 Tbs oyster liquor (oyster liquid in shell); discard top shells. Gently loosen oyster from shell, using an oyster knife.

Preheat broiler with oven rack 6 inches from heat. Melt 1 Tbs olive oil in a large skillet over low heat; stir in breadcrumbs and next 9 ingredients.

Remove from heat. Microwave remaining 1 Tbs butter and 1 Tbs olive oil in a small microwave-safe bowl at HIGH for 20 seconds or until butter melts. Stir in reserved oyster liquid. Spread rock salt in a 1/4-inch layer in a 18x13 inch shallow pan. Spoon breadcrumb mixture over oysters; drizzle with butter mixture. Broil 5 to 6 minutes or until top is crisp and browned.

Broiled Oysters:
Omit rock salt. Prepare recipe as directed, doubling ingredient amounts. Suck oysters, discarding shells, and place oysters in a single layer in a 13x9 inch pan. (Pre-shucked oysters work well for this. Reserve 2 Tbs oyster liquor). Top with breadcrumbs mixture; broil.

Recipe sourced from