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Baked Oysters with Chive Butter and Aïoli

Baked Oysters with Chive Butter and Aïoli

Bryan Picard with a delicious recipe for baked oysters with chive butter and aïoli.
By Bryan Picard

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.

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Baked Oysters with Chive Butter and Aïoli
Prep Time
Cook Time
Total Time
Recipe Type: appetizer
Serves: 2
  • 12 oysters
  • 2 tablespoons unsalted butter
  • 2 tablespoons chive, chopped
  • 2 tablespoons aïoli
  1. Preheat the oven to 450°F.
  2. In a small saucepan, melt the butter, add the chives, simmer on low for a minute, and remove from heat.
  3. Shuck the oysters and lay them on a pan or baking sheet.
  4. Put a bit of the chive butter in each oyster and top with some aioli.
  5. Bake in the oven for 5-7 minutes, until the aioli is golden brown.
  6. Serve right away.

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