Baked Oysters

Ensure that you don't lose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof serving dish with coarse salt or sea salt, and place oysters in it as you shuck them. This will prevent them from tipping as you fill their shells and while you move them in and out of the oven. The salt also provides an attractive crystalline backdrop that retains heat.

  • Servings: 2
Baked Oysters

Photography: Anna Williams

Source: Martha Stewart Living, February 2003


  • 3 cups coarse salt, or gros sel de mer
  • 6 fresh oysters, top shells discarded
  • 2 tablespoons fine breadcrumbs
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon unsalted butter, melted
  • Freshly ground pepper
  • 2 slices bacon, cooked and diced
  • Lemon wedges, for serving


  1. Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.

  2. In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.

  3. Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.


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