Baked Oysters Recipe 

On the Half Shell !

Real Restaurant Oyster Recipe

This Baked Oysters Recipe was given to me by an avid oyster lover and restaurant customer. He explained and "insisted" I should try this seafood recipe.

These baked oysters can serve as an appetizer or an entree.

Baked Oysters Recipe

In the Half Shell

Restaurant Oyster Recipe

Preparation time: 30 minutes total, including 10 minutes for the Lemon Herb Butter. Makes 6 entrees or 12 appetizers


  • 3 dozen live oysters
  • Lemon Herb Butter
  • Champagne, dry white wine or brandy
  • 3 Lemons, cut into thin wedges
  • Freshly grated Parmesan cheese
  • Cocktail Sauce or Champagne Vinegar Mignonette Sauce (recipe below)



  • Preheat oven to 375 degrees F
  • Shuck and clean oysters keeping the larger half of the shell from each oyster
  • Rinse shells and place on baking pans spread with rock salt to keep the shells in place
  • Place one oyster in each shell and top each one with a heaping teaspoon of Lemon Herb Butter
  • Add a dash of champagne or dry white wine or brandy and then add 1/2 teaspoon of freshly grated Parmesan cheese
  • Bake for about 10 minutes or until golden brown

 Serve with lemon wedges and Cocktail Sauce or Champagne Vinegar Mignonette Sauce

Champagne Vinegar Mignonette Sauce

Preparation time: 5 minutes. As a dipping sauce on-the-side serves 6


  • 1 cup Champagne vinegar
  • 1 cup dry white wine
  • 2 tablespoons chopped shallots
  • Freshly ground black pepper to taste
  • 1 teaspoon vegetable oil


  • Sauté shallots in vegetable oil until caramelized
  • Add the vinegar and wine to the hot pan and simmer for 2 minutes
  • Add fresh ground pepper to taste and chill sauce
  • Stir well before serving (cold) in small individual cups for dipping

Enjoy your oysters recipe and the company of those you share them with!


“It's so hard to understand why the world is your oyster but your future's a clam.”

Paul Weller