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.
- 12 oysters
- 2 tablespoons unsalted butter
- 2 tablespoons chive, chopped
- 2 tablespoons aïoli
- Preheat the oven to 450°F.
- In a small saucepan, melt the butter, add the chives, simmer on low for a minute, and remove from heat.
- Shuck the oysters and lay them on a pan or baking sheet.
- Put a bit of the chive butter in each oyster and top with some aioli.
- Bake in the oven for 5-7 minutes, until the aioli is golden brown.
- Serve right away.