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
- 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 tbsp (30 g) unsalted butter
- 2 tbsp chives, chopped
- 2 tbsp (30 ml) 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
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Frequently Asked Questions
What happens to the aïoli when it’s baked — does it taste like mayo?
The article specifically describes what happens: once heated, the aïoli transforms into “something between a hollandaise and a creamy cheese” — it loses its cold mayo quality and becomes rich and custardy after 5 minutes at 450°F (232°C). It’s quite different from eating cold aïoli. 
Can I serve these oysters raw instead of baked?
Yes — the article says you can “skip the baking and serve the oysters raw with the same ingredients” of chive butter and aïoli, and calls both versions equally good. The notes confirm the raw option as a valid choice depending on preference.
this is superb food! perfect!