Food & Cooking Recipes Appetizers Broiled Oysters 3.5 (29) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 2 tablespoons coarsely chopped fresh flat-leaf parsley 4 teaspoons coarsely chopped fresh thyme leaves 2 teaspoons coarsely chopped fresh oregano ⅛ 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 Directions Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat. 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. Rate it Print