I recently visited the Netherlands and went collecting wild oysters. I wrote a blog post about the experience and recommend reading it if you are in the area and considering doing something fun. It’s a lovely, quiet spot filled with edible treasures.
Fresh Oysters vs. Baked Oysters
Honestly, I like oysters just as they are, straight from the shell and fresh out of the sea. Especially with a few pickled red onions. But if you want to upgrade your oyster game a little, you might want to try this baked oyster recipe.
Opening the Oysters
Make sure to use an oyster knife when opening the oysters, and be careful if you haven’t done it before. You can use a special oyster glove to protect your hand or, like I did, wrap a tea towel around the oyster for a better grip. I’ve also explained how to open an oyster in my blog post, which you can read here.
Zeelander Oyster Melt
This recipe is a twist on the classic Oysters Rockefeller, with melted cheese added to the mix. I call it the “Zeelander Oyster Melt”. Haven’t heard of it? That’s right, because it was just invented by the writer herself.
I like this recipe because it brings together a few of my favourite flavours: oysters, garlic butter and a nice, crispy top layer.
For this recipe, I used a mix of breadcrumbs and panko, which gives the topping a lovely combination of textures. I used belegen (medium aged) Gouda cheese, but you can use any mild cheese you like. I would recommend choosing a young or medium aged cheese rather than an aged one, as the stronger flavour might overpower the oysters.
If you are wondering how to make baked oysters at home, this recipe is a great place to start. The combination of garlic butter, melted cheese and crispy breadcrumbs makes these oysters a delicious snack or starter.
I hope you enjoy this baked oyster recipe as much as I do! I recommend to eat this recipe with a teaspoon, so you can scoop it out of the shell. Let me know if you give it a try. Check out my SNACK page for more recipes.
Zeelander Oyster Melt
Adjust servings here:
Equipment
- oyster knife
- Oven tray
- teaspoon
Ingredients
- 12 oysters
- 3 tbsp bread crumbs (fine)
- 3 tbsp bread crumbs (big)
- 2 tbsp cheese
- 3 tbsp butter
- 1 clove garlic
- salt & pepper
OPTIONAL
- chives finely chopped
- lemon juice
Instructions
- Pre-heat the oven to 175°C (350°F).
- Open all the oysters with an oyster knife. Loosen the muscle from the shell, but leave the oyster flesh inside. Place the oysters on an oven tray.
- Grate the garlic cloves. Melt the butter in a pan and add the grated garlic. Stir over low to medium heat until the garlic starts to smell. It should turn light brown, but not dark. Remove the pan from the heat and set aside.
- Grate the cheese if it hasn't been grated already.
- Add both types of breadcrumbs to a small bowl and mix with a teaspoon.
- Fill the oysters in layers, starting with a teaspoon of garlic butter. Optionally, add some finely chopped chives. Sprinkle a teaspoon of the breadcrumb mixture over each oyster, followed by some grated cheese. Add another layer of breadcrumbs and cheese, then finish it with a few drops of garlic butter and freshly ground mixed pepper and salt.
- Place the oven tray in the oven and bake for 16-20 minutes, or until the cheese is golden brown and crispy. Serve with a teaspoon.
- OPTIONAL: squeeze some fresh lemon juice on the oysters.
Enjoy!
