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.


  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • 4 teaspoons coarsely chopped fresh thyme leaves

  • 2 teaspoons coarsely chopped fresh oregano

  • teaspoon red-pepper flakes

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 2 teaspoons champagne vinegar

  • 2 dozen shucked fresh oysters

  • ½ cup freshly grated Parmesan cheese

  • ½ 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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