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    Home » Recipes » Seafood Appetizers

    Garlic Oysters – A Restaurant Classic

    Published: Dec 26, 2019 · Modified: Mar 21, 2021 by Chef Dennis Littley

    5.9K shares
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    4.83 from 34 votes
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    Pinterest image for Garlic Oysters

    Garlic Oysters were one of the most popular appetizers on my restaurant menu years ago at the Jersey Shore. You may not find these on many menu’s but this restaurant classic is sure to be a welcome addition to your dinner table for the holidays and beyond.

    Garlic oysters on a white plate with lemon slices and parsley

    Oysters have always been popular but it seems that they’ve become the most sought after seafood item in many restaurants. No longer reserved for special occasions more people are enjoying oysters at their favorite restaurants. 

    And the truth is you can buy oysters for a lot less than you’ll get charged at restaurants and the hard part of opening oysters isn’t as difficult as you think.

    What do I need to make Garlic Oysters?

    ingredients ot make garlic oysters in small glass bowls with a platter of unshucked oysters

    Let’s start by gathering our ingredients for this dish. In chef speak we call that the Mise en Place loosely translated into everything in its place. The ingredient list is short with the stars of the dish being the oysters and garlic butter. You can add your favorite seasoning and make these delicious mollusks just how you like them.

    If you’re staying away from butter (gasp) you can use your favorite butter substitute instead. 

    Do I need to clean Oysters before opening?

    Before opening the oysters place them in a bowl and allow cold water to run over them for about 5 minutes as you gently toss the oysters in the bowl. Dump the water out every now and then to make sure it is as clean as possible. When the water starts running clear you’re good to go.

    overhead shot of oysters in a stainless steel bowl with running water

    If the oysters are really dirty you may need to small brush to loosen up the dirt. You can also add some ice to the water to help loosen up more bits from the shells. The cubes will help dislodge bits from the shells and keep the oysters chilled.

    How do I open oysters?

    The way any true oysterman or chef would open the oysters is with an oyster knife.

    Lay the oyster flat in your hand and hold it in place. Insert the tip of the oyster knife into the “hinge” at the back of the oyster and gently twist the edge of the knife to pry it open. Carefully cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. This method is really not difficult if you happen to have an oyster knife.

    The second method I read about and tried was using a paring knife. 

    Start at the front or side of the oyster (not the hinge) and gently insert the knife between the line where the top and bottom shells meet. Once it starts to open, twist the knife 90 degrees and cut the adductor muscle that connects the top and bottom shells. I tried this method and although some folks think its pure genius I see it as a way to get some pretty nasty cuts on your hands. I don’t recommend this method.

    The third (and recommended) method is using a flat head screwdriver. 

    A flat-head screwdriver works pretty much the same way an oyster knife will. And since just about everyone has a flat head screwdriver it makes it the perfect replacement for an oyster knife. 

    Find the shortest thick-bladed screwdriver you have and wash it thoroughly. 

    Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the “hinge” at the back of the oyster and rotate the handle to pry open the oyster. At this point, you’ll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. 

    Easy Peasy!

    The fourth method is using heat.

    Place the oysters in a microwave-safe bowl and cover them tightly with plastic wrap. Microwave the oysters on high until shells open slightly. This should take about 1 to 1 ½ minutes.

    Remove the oysters as they start to open (discard any that do not open). Hold the partially opened oysters with hinge toward you, insert a paring knife between shells near the hinge, and twist the knife to open the oyster. Then carefully cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell and fully open the oyster.

    You can also place the oyster on a grill the direct heat will also open the oyster.

    As long as you remove the oysters from the heat as soon as they open you won’t cook the oyster. The shells are thick and it takes a bit longer to actually cook the oyster.

    **With all the Methods**

    After opening your oysters with one of the methods and removing the top shell, run the paring knife under the oyster and cut the muscle loose. Flip the oyster over and you’re ready to serve them on the half shell or stuff them.

    opened oysters on a foil lined pan

    Now that the oyster are open you’re ready to go. If you premade the garlic butter you can start topping them right away. If you still have to make the garlic butter place the oyster on ice or in the fridge until you’re ready to top them.

    garlic butter in saute pan on a wooden cutting board

    Add the butter and garlic to a heavy saucepan and allow it to simmer on low for 5 minutes. After the garlic has simmered, add the seasonings and chopped parsley to the pan. Place the garlic butter mixture in a bowl and allow it to chill to harden. Stir the butter from time to time to keep all the ingredients mixed.

    Oysters topped with garlic butter on a foil lined pan

    When the butter is somewhat hardened, add a small spoonful of the mixture to the top of each oyster. 

    oysters topped with garlic butter and grated romano cheese on a foil lined pan

    Then sprinkle the topped oysters with grated Romano cheese. The oysters can be refrigerated after stuffing, so you can make them ahead of time.

    overhead shot of garlic oysters on a white platter with lemon slices and parsley

    Place the oysters in a 400-degree F. oven for  15 – 20 minutes or under a broiler for 3-5 minutes.

    Chef Dennis Tip:

    When purchasing any seafood, shellfish especially, look for a safe food source. If the oysters are open prior to opening before their use, discard them.

    Recipe FAQ’s

    How do you cook garlic oysters?

    Top each oyster with garlic butter, then place the oysters on a baking sheet. Place on the center rack of a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.

    Can I grill garlic oysters?

    Yes, you can. Place the garlic butter topped oysters directly on the grill grates, shell-side down, and close the lid. Cook until the garlic butter is bubbly and browning. About 3 to 5 minutes. 

    Can you freeze garlic oysters?

    Garlic Oysters will freeze very nicely. After adding the garlic butter and Romano cheese, place the sheet pan in the freezer allowing the oysters to freeze. After the garlic oysters have frozen solid place them in a container or Ziploc bag for storage. The garlic oysters will hold up frozen for 4-6 weeks

    More Seafood Recipes You’ll Love!

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    overhead shot of garlic oysters on a white platter with lemon slices and parsley
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    4.83 from 34 votes

    Garlic Oysters – A Restaurant Classic

    Oysters have been gaining popularity in restaurants all over the world and serving them in your home isn't as difficult as you might think. My garlic oysters are a restaurant classic that you'll enjoy time and time again once you see how easy they are to make.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: American
    Servings: 12
    Calories: 72kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12 Oysters fresh oysters opened before use
    • 2 tbsp garlic fine chop
    • 4 ounces butter
    • 1 tsp Italian Parsley fine chop
    • ¼ tsp granulated onion
    • ⅛ tsp black pepper
    • 1 tbsp Romano cheese grated
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • In a heavy saucepan, place butter and garlic and simmer over low heat for 7-10 minutes.
    • Remove from the heat and add all the seasonings except the Romano cheese.
    • Place garlic butter into a small bowl and refrigerate until butter is semi-solid, mixing occasionally to keep the garlic well-blended throughout the mixture.
    • Clean the oysters under running cold water to remove all of the dirt.  Discard any open oysters as they are dead and not safe to eat.
    • Find the shortest thick bladed screwdriver you have and wash it thoroughly. 
      Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the "hinge" at the back of the oyster and rotate the handle to pry open the oyster. At this point, you'll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell.
      Run the knife under and over to but release the oyster from the shell. Then turn the oyster over in the shell.
      ***Do Not Dump Out the Liquid in the Oyster!!
    • Place the opened oysters on a cutting board or baking sheet until they're all open and ready to fill with the garlic butter.
    • Spoon a small amount of the garlic butter over each oyster on a half shell, then sprinkle with Romano cheese.
    • Place Oysters on a baking sheet, then into a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.
    • Place any of the butter that has drained from the oysters back over them before serving.
    • Serve and enjoy!

    Nutrition

    Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Wayne

      December 06, 2022 at 5:33 pm

      5 stars
      First time ever having oysters, had them 2 days in a row using this recipe! They were amazing!

      Reply
      • Chef Dennis Littley

        December 06, 2022 at 5:53 pm

        They are my favorite oyster appetizer. My Oysters Rock are delicious too, but those garlic oysters are amazing and so easy to make!

        Reply
    2. Mary Hayden

      April 12, 2022 at 9:15 pm

      5 stars
      So simple, yet so delicious! I think the fresh garlic and parsley really bring out the best in these oysters.

      If I may add the easiest and least dangerous way to shuck oysters?
      Freeze them! Simply defrost in a shallow pan in the refrigerator for several hours, The shells open slightly, pull apart with ease and none of the glorious liqueur goes to waste!

      Thank you again for another top-notch recipe Chef Dennis!

      Reply
    3. Laura D Sog

      January 10, 2022 at 3:27 pm

      5 stars
      I just made your garlic butter oysters and they were spectacular. So happy to have found your site. I will at a later date try your oysters Rockefeller. What an easy step by step process.

      Reply
    4. Tam

      January 05, 2022 at 1:22 pm

      If we freeze them, are they uncooked? What’s the process to cook them when frozen? Should we thaw them first? Thanks for the great idea to freeze them!

      Reply
      • Chef Dennis Littley

        January 05, 2022 at 3:26 pm

        Freeze them uncooked. Just give them an extra 7-10 minutes in the oven when baking. So around 25 minutes in total, or until they look bubbly and start to brown.

        Reply
    5. debbie tawes

      December 08, 2021 at 11:02 am

      5 stars
      living on the eastern shore we have awesome oysters & with this recipe OMG they
      were delicious! thank you for sharing you’re incredible recipes!

      Reply
    6. Ed Williamson

      March 17, 2021 at 6:24 pm

      5 stars
      Fantastic. Excellent results. Made 3 dozen and they were very well received by family who are all oyster lovers. Thank you for sharing. Probably went a little heavy on the cheese here. Also, the juice on the sheet pan was an excellent dip for some French bread.

      Reply
      • Thao

        August 18, 2021 at 10:51 am

        5 stars
        Thanks for sharing the Oyster receipt I cooked this tonight. It’s very yummy 😋

        Reply
      • Alex

        October 07, 2021 at 8:50 pm

        Looking forward to making these for a party. How long can I refrigerate the uncooked oysters once the butter is put on top?

        Reply
        • Chef Dennis Littley

          October 07, 2021 at 9:12 pm

          I wouldn’t make them more than 24 hours ahead of time. If you need to do them earlier, you can freeze them.

        • Alex

          October 08, 2021 at 5:52 am

          Great! Thanks so much, , it’ll probably be about 12-14 hours ahead of time.

    7. debbie

      March 11, 2021 at 4:49 pm

      5 stars
      made these oysters twice because they are so delicious! 2nd time added little more garlic
      for our own preference.
      thank you so much for sharing! best baked oysters ever!

      Reply
    8. Sue Bautista

      March 07, 2021 at 10:35 am

      5 stars
      Easy and awesmoe recipe.

      Reply
    9. Catherine Deczi

      January 14, 2021 at 4:23 pm

      5 stars
      Today I cooked it for the first time according to this recipe. It was easy to do, and it was very delicious. Thank you! Only…I baked it only 12 minutes. Half was with cheese on the top, and half was with lemon juice on the top.

      Reply
    10. Tina

      January 07, 2021 at 7:19 am

      5 stars
      Seems so good, i’ll try it. tk to share.

      Reply
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