Roasted Oysters With Warm Butter Mignonette

Ingredients for Roasted Oysters With Warm Butter Mignonette

• 1 small shallot, finely chopped

• 45ml red wine vinegar

• 12 oysters in shell

• Coarse sea salt or kosher salt

• 60g (1/2 stick) unsalted butter, melted

Preheat oven to 204°C. Stir shallot, vinegar, and 1 tablespoon water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.

Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4–6 minutes. (They won’t open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others—remove from oven as soon as they open. Discard any oysters that don’t open after 7 minutes.

To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.

Stir butter into reserved vinegar mixture. Spoon over oysters.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.