Broiled Oysters

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

  • Servings: 4
Broiled Oysters

Source: Martha Stewart Living, December 2006


  • 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


  1. Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.

  2. Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.


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