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This past month, I was lucky enough to travel to one of my favorite cities in the world for work — New Orleans, Louisiana! I’ve been in love with New Orleans since I first went to visit one of my closest friends (and former roommate!) in 2015. No doubt one of the reasons why I love New Orleans so much is because of my friends that live there, but I also love the culture, romantic architecture, music, and the food! Obviously, I love the food– it is some of the best in the world! Anyways, when I was there for work, we had lunch at Luke’s in the CBD where we had broiled oysters as an appetizer to share. This recipe for broiled oysters with parmesan and garlic is inspired from Luke’s in New Orleans.
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Most who know me know that I have a borderline obsession with oysters because they taste like the ocean; they’re crisp, briny, and have a slight mineral taste. I did not think I would like broiled oysters because why ruin something that is already perfect?
I was so wrong!
Broiled oysters with parmesan and garlic are fantastic and after one bite, I knew I had to recreate the recipe at home. Broiling oysters develops the oyster flavor, and a generous helping of bubbly cheese, garlic, and butter can only make something naturally delicious even more fantastic. This recipe is actually incredibly easy and only took two tries to perfect at home. The most difficult part of this recipe is shucking the oysters. Serious Eats has an in depth guide for how to select, store, clean, and shuck oysters that you can view here.
These broiled oysters with parmesan and garlic are like little tender cheesy garlic pillows. Aside from the oysters, you only need five easy ingredients to make these broiled oysters with parmesan and garlic. After cleaning and shucking the oysters, you will mix the 5 remaining ingredients in a bowl, pile the mixture onto the oysters, and broil for a few minutes until bubbly and golden brown. These are melt-in-your-mouth delicious and would be so fun to serve guests!
Tips and Tricks for Broiled Oysters with Parmesan and Garlic
- Finely grate the garlic. Garlic grated with a microplane ensures an even amount of garlic in every bite. (I’ve had this microplane for years and love it)
- Be sure to thoroughly clean the oysters and sever the oyster from the shell. There is nothing worse then eating an oyster and chomping down on a sharp piece of shell or eating dirt. Avoid this by scrubbing the oysters under very cold water before shucking.
- Use a bowl to hold oysters and oyster liquor. Once you shuck the oyster, sever the oyster from the shell and dump the oyster and oyster liquor into a bowl. It makes shucking MUCH easier if you have a bowl to dump the oysters in!
- Use finely grated parmesan cheese. Finely grated parmesan cheese will be easier to mix with the other ingredients and give a perfectly cheesy layer on top. I grate my parmesan using my microplane.
- Throw the oysters on the grill. Still warm enough to grill? Some smoky flavor from the grill would make these irresistible.
Serving Suggestions for Broiled Oysters with Parmesan and Garlic
- Serving as an appetizer for a dinner party? These would pair perfectly with a crisp glass of white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. I wouldn’t suggest anything extremely oaky, but if oaky white wines are your thing then go for it!
- Serve with a green salad drizzled with a light vinaigrette to make it a meal.
- Serve with fresh lemon to squeeze on top and Crystal hot sauce for the ultimate Louisiana experience!
Did you try this recipe?
If so, let me know in the comments! I love hearing how recipes turn out for others! And it helps me improve my writing and recipe development!
Broiled Oysters with Parmesan and Garlic
- 12 oysters scrubbed and shucked
- 1 tablespoon lemon zest approximately the zest from 1 lemon
- 2 garlic cloves grated
- 1/2 cup parmesan cheese finely grated plus extra for sprinkling
- 1 teaspoon dried parsley
- 2 tablespoons butter
- Thoroughly clean the oysters, scrubbing them under cold water to remove any dirt, sand, or grime. Throw away any oysters that have open shells.
- Submerge oysters in a large bowl filled with cold water and ice to keep them cold while shucking.
- Shuck the oysters using an oyster knife. (see the link about to Serious Eats guide to shucking oysters). Sever the oysters from their shell, and dump the oysters and the oyster liquor into a bowl, removing any large pieces of shell if necessary. Place the larger oyster shell with the belly on a rimmed baking sheet.
- In a medium sized bowl, combine the grated garlic, grated parmesan cheese, dried parsley, and butter. Mix the ingredients until incorporated.
- Return the oysters to their shells, diving the oyster liquor evenly among them. Place dollops of the mixture evenly onto each oyster, about 2 - 3 tsp per shell. Grate additional parmesan on top, if desired.
- Broil oysters on high until brown and bubbly, roughly 3 minutes.
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