Raw oysters on the half shell are quite the thing, but I also relish mine cooked. For this recipe, I filled the opened shells with chive butter (chives were the first to come up in the garden) and aïoli. The aïoli once heated becomes something between a holandaise and a creamy cheese. But you can also skip the baking and serve the oysters raw with the same ingredients. Either way, the flavours are terrific, so it’s up to you.
PrintBaked Oysters with Chive Butter and Aïoli
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Enjoy a gourmet twist on oysters with this recipe featuring baked oysters topped with a luscious chive butter and creamy aïoli, perfect for a sophisticated appetizer.
Ingredients
- 12 oysters, shucked
- 2 tablespoons unsalted butter
- 2 tablespoons chives, chopped
- 2 tablespoons aïoli
Instructions
- Preheat the oven to 450°F (232°C).
- In a small saucepan, melt the butter over low heat. Add the chopped chives and simmer for 1 minute, then remove from heat.
- Shuck the oysters and place them on a baking sheet or pan, ensuring they are stable and won’t tip over.
- Spoon a small amount of the chive butter into each oyster shell, followed by a dollop of aïoli.
- Bake in the preheated oven for 5 minutes, or until the aïoli is slightly golden and bubbly.
- Remove from the oven and serve immediately, either on their own or with a side of crusty bread.
Notes
For a raw version, skip the baking and serve the oysters with chive butter and aïoli as a topping. Ensure oysters are fresh and properly shucked to avoid shell fragments. Serve with crusty bread to soak up the delicious juices.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 6 oysters
- Calories: 150
- Sugar: 0
- Sodium: 180
- Fat: 12
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 45
this is superb food! perfect!