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close up of baked oysters with crispy lemon and parsley breadcrumbs on a serving plate with salt, lemon wedges and forks, next to various table settings.
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5 from 3 votes

Baked Oysters with Lemon, Parsley, and Crispy Breadcrumbs

These baked oysters with crispy lemon and parsley breadcrumbs are a delicious appetizer that will please both oyster fanatics and skeptics alike. If you’re buying pre-shucked oysters on the half-shell, be sure to confirm they were shucked that day.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Appetizer
Cuisine: Greek
Diet: Diabetic, Low Lactose
Servings: 6 people
Author: Ruth Bardis

Ingredients

  • 12 oysters on the half-shell (or 12 shucked oysters)
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup chopped parsley
  • 1 lemon zested and juiced
  • 1/2 teaspoon chili flakes
  • 1/2 cup extra virgin olive oil
  • Salt
  • Lemon wedges, for serving

Instructions

  • Make the filling. In a medium mixing bowl, combine the breadcrumbs, parsley, lemon juice and zest, chili flakes, and 5 tablespoons of olive oil. Season with a pinch of salt, mix to combine well, and set aside.
  • Prepare the oysters. Line a sheet tray with aluminum foil and scrunch to make “homes” for the oyster shells. Set on the foil so they’re securely upright with no liquids leaking out.
  • Fill the oysters. Spoon one teaspoon of the filling in each oyster, then add about ½ teaspoon of olive oil over top each oyster.
  • Broil the oyster. Place the tray onto the shelf 6 inches from the broiler and turn the broiler on. Keep the oven door slightly open to prevent smoke build-up and keep a close eye on the oysters as they broil. Cook until they’re golden and bubbly, 6-8 minutes.
  • Serve. Use gloves or tongs to carefully place the oysters on an oyster plate or serving platter with rock salt so that their juices do not spill. Use a small fork to gently loosen the oyster meat and serve with some lemon wedges. Serve as soon as they’re cool enough to eat, 1-2 minutes later.

Notes

  • Keep a close eye on the oysters as they can burn quickly and start to pop and explode. If this happens, lower the temperature.
  • If you’re shucking the oysters yourself, be very careful. Always use an oyster shucker and glove if you can. Keep the shucker pointed toward the ground, not your hand, and use a towel to prevent slipping.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 202.7kcal | Carbohydrates: 8.5g | Protein: 1.7g | Fat: 18.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.3g | Trans Fat: 0.002g | Cholesterol: 1.1mg | Sodium: 73.1mg | Potassium: 64.1mg | Fiber: 1.1g | Sugar: 1.1g | Vitamin A: 265.2IU | Vitamin C: 12.9mg | Calcium: 27mg | Iron: 1mg

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