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

 

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Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Author: Bryan Picard

Recipe Type: appetizer

Serves: 2

Ingredients

• 12 oysters
• 2 tablespoons unsalted butter
• 2 tablespoons chive, chopped
• 2 tablespoons aïoli

Instructions

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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