These briny Baked Oysters are super delicious! The easy to prepare appetizer features oysters on the half shell, Parmesan and cheddar cheeses, creole seasoning, and parsley. This is one of the best oyster recipes.
how to bake oysters in the shell
These salty and cheesy baked oysters are a simple yet elegant appetizer. I like to serve them along side my other favorite nibbles of antipasto skewers, mini blt crab cake sandwiches and these retro deviled eggs.
With just 5 ingredients ~ shucked oysters on the half shell, Parmesan and cheddar cheeses, creole seasoning and fresh parsley ~ they're perfect for a lazy afternoon snack or an elegant New Year's Eve appetizer.
I was introduced to this oysters on the half shell recipe by my nephew during the pandemic of 2020. He and his wife spent the early uncertain days of the stay at home orders with my husband and I at our Jersey shore home.
If those early quarantine days had any bright spots, it was all of the good cooking that was happening in my kitchen, and the quality time spent with family. This is now on of my go-to methods on how to cook oysters.
gather a few ingredients for baked oysters
Just a few ingredients to gather together to make this delicious briny, cheesy appetizer with a kick of spiciness from creole seasoning ~~
- oysters
- creole seasoning
- Parmesan cheese
- cheddar cheese
- fresh parsley
how to shuck oysters
Shucking oysters can be intimidating. But just follow these easy steps and you will be a pro in no time.
If you want to skip the shucking, pick up already shuck oysters at well stocked seafood counters or order them online. And cleaned and ready to use oyster half shells or these super fun stainless steel oyster shells are available too.
- Purchase fresh oysters and give the shells a good rinse in cold water. This will remove any sand and loose shell pieces.
- Grab a shucking knife and a dish towel. Place the towel on a work surface. Place an oyster flat side up on the towel. Fold the towel over half of the shell and place your hand on top of the towel. Or get a pair of oyster shucking gloves and skip the towel.
- Place the tip of the knife into the hinge of the oyster at the narrow end where the 2 shells meet.
- Twist the knife back and forth until it slides into the hinge. With a little force, pop the hinge.
- Run the knife along the top inside of the flat shell to cut the muscle. Remove the top shell.
- Run the knife under the oyster to release it from the bottom shell. Don't spill any of the delicious oyster juice also known as the liquor.
- Now the shucked oysters are ready to use in this delicious baked oyster recipe.
chef cooking tips for making baked oysters in the oven
This baked oyster recipe comes together quickly. Here are a few cooking tips:
- Use a large rimmed baking sheet to hold the oysters on the half shell. Crinkle up a large sheet of foil (it should be about 1 ½ times as large as the baking sheet) and place it in the baking sheet. The foil will hold the oysters in place so they don't lose any of their delicious juices aka "the liquor."
- Make sure to freshly shred the cheeses either by hand or with a food processor. Pre shredded cheese has a coating of an anti clumping ingredient that inhibits the meltability of the cheese.
- Finely shred the cheeses. Only a small amount is needed for each oyster so the cheese should not overpower the flavor of the oysters.
- The baked oysters are ready when the cheese is melted and golden brown.
what goes with baked oysters
These salty cheesy oysters are delicious on their own. But feel free to a squeeze of lemon, cocktail sauce, tartar sauce, prepared horseradish, or vinegary mignonette.
To make a meal out of baked oysters, add these Parmesan Buttered Noodles and your favorite vegetable like roasted asparagus or broccoli.
more seafood recipes
- Tuna Ceviche Fast & Fresh!
- Crispy Coconut Shrimp
- Portobello Mushrooms Stuffed with Crab
- Roasted Shrimp with Parmesan
- Blackened Tuna Bites
just one more thing
If you make these easy and awesome baked oysters, I'd love hearing from you.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
Recipe
Easy Baked Oysters
Ingredients
- 24 shucked oysters
- creole seasoning
- ½ cup finely shredded Parmesan cheese
- ½ cup finely shredded sharp cheddar cheese
- 2 tablespoons freshly chopped parsley
Instructions
- Preheat oven to 375 degrees F.
- On a large rimmed baking sheet, place a large crinkled up piece of foil. It should fill the whole pan and will hold the oysters in place.
- Place the shucked oysters in the prepared baking sheet.
- Sprinkle each oyster with a pinch of creole seasoning and 1 teaspoon of each of the cheeses.
- Bake the oysters for about 15 minutes. The cheese should be melted and golden brown.
- Remove the oysters from the oven and sprinkle with the fresh parsley.
Video
Notes
- Use a large rimmed baking sheet to hold the oysters on the half shell. Crinkle up a large sheet of foil (it should be about 1 ½ times as large as the baking sheet) and place it in the baking sheet. The foil will hold the oysters in place so they don't lose any of their delicious juices aka liquor.
- Make sure to freshly shred the cheeses either by hand or with a food processor. Pre shredded cheese has a coating of an anti clumping ingredient and inhibits the meltability of the cheese.
- Finely shred the cheeses. Only a small amount is needed for each oyster so the cheese should not overpower the flavor of the oysters.
- The baked oysters are ready when the cheese is melted and golden brown.
Jeff Walker says
I bought a can of oysters from Kroger. I have zero interest in the shells.
What is the best way to prepare a can of oysters?
Amy Casey says
There's a a few ways to make this recipe without the shells. It won't be exactly the same, but it'll be delicious. Let me know which one you try!
1. Use a muffin pan - grease the pan and layer the ingredients and bake.
2. Use crostini - top crostini with the ingredients and bake.
3. Use small ramekins - layer the ingredients and bake.
Betty says
The old BH&G has a recipe for scalloped oysters that I've modified. Mix together about a cup of crushed saltines, about 1/4 cup melted butter. Layer crackers, oysters, sprinkle with black pepper, twice ending with a final topping of crackers. Mix and pour oyster juice, cream, and 1 tablespoon Worchester sauce on the top. Bake at 350 or so until browned on top. I've changed the recipe somewhat. I never have cream, so I leave it out. I also add a chopped spinach layer. This is one of my favorite recipes. I make in a small casseroll dish.
Amy Casey says
Thanks for sharing Betty! I'm going to have to dig out my Mom's old copy of the Better Homes and Gardens cookbook and look up the recipe. That was one of my favorite cookbooks to cook from when I was growing up.
Dm says
Oysters are wonderful, but I’m always amazed at how many cooks ruin everything with cheese. It just shows me that you really don’t know how to cook with herbs and spices and fat and dairy is killing the population.
Amy Casey says
I hear you — oysters inspire some strong opinions! I happen to enjoy this version, and lots of readers do too, but that’s the great thing about cooking: there’s always a recipe for every palate. Hope you find (or create!) a version you love.
Penny says
It's not as pretty, but when I make baked oysters, I use muffin tins, with silicone liners. This recipe looks amazing!
Amy Casey says
Sounds like a neat way to make baked oysters Penny. Thanks for sharing 🙂 I hope you enjoy my recipe.
david john says
How are the oysters cooked on the Galician mussel boat trips
Matt says
These oysters were awesome! I wish they were easier to shuck. Shucking them is an art form ?
Amy Casey says
Thanks so much Matt! Shucking is a talent. I get my husband to do it for me 🙂
MARY says
Just freeze the raw/live oysters in their shell. Defrost on a flat surface where the liquor won't be lost. The Oysters will open when defrosted. Easy peasy! Been doing this for years!
Amy Casey says
Wow! Thanks for sharing this easy shucking technique Mary. I'm adding it to my repertoire 🙂
Jane Newkirk says
yum!!
Amy Casey says
Thanks Jane!!
Mama Maggie's Kitchen says
My mouth is literally watering. My family would love this Baked Oysters!
Amy Casey says
So glad to hear!
Veronika says
These baked oysters look amazing! I need to make this recipe for my husband, he will love it! Thanks for sharing 😉
Amy Casey says
You are welcome Veronika! I hope your husband enjoys them.
Leslie says
Wow...this is really easy! You did a great job of explaining this and making this recipe so approachable! Thank you!
Amy Casey says
Fabulous Leslie! Thanks for your kind compliments 🙂
Lori | The Kitchen Whisperer says
OMGosh we LOVE baked oysters! I love how easy your recipe is! And LOVING the addition of the cheeses too! I'm definitely adding oysters to the menu this weekend now! Thank you so much for sharing!
Amy Casey says
You are so welcome Lori!
Amy Liu Dong says
This is actually my mom's favorite, it's easy to make and really delicious!
Amy Casey says
Thanks Amy! We love them in our family too!
Silvia says
What a great dish. Following your recipe is so easy with your detailed instructions on how to buy, clean and bake oysters this is a winner!
Amy Casey says
Thanks Silvia. Many people think oysters are intimidating, but they are not 🙂
Veronika Sykorova says
These were really good! I can't bring myself to eat raw oysters lol but when you bake them with cheese they come out amazing!
Amy Casey says
It does that a little getting used to eating raw oysters Veronika. This is a great alternative.
Amanda Dixon says
These oysters were an absolute treat! We love shucking oysters at home, but we usually eat them raw. This was such a nice way to change it up -- really loved the flavor the Parmesan added.
Amy Casey says
So glad you enjoyed my recipe Amanda. We usually eat oysters raw too ~ this was a fun alternative.
Heather Perine says
Oh I have always wanted to try baked oysters! The shucking has me a tad nervous but with
Cheese looks allll worth it!
Amy Casey says
I was nervous about shucking oysters too. But once you get the hand of it, it's a breeze.
Diane C Lestina says
Thanks Amy! This was a winner - served them for dinner with pasta and salad - was fast easy and delicious.
Amy Casey says
Fabulous! I'm so glad you enjoyed my recipe. I love that you served them for an entrée 🙂