Did you know that unshucked oysters are often more affordable? Oven roasting naturally opens many varietals. Make them decadent by adding a dollop of fresh herb butter made with our Preserved Meyer Lemon Paste.
We’ve matched each blend of If & When with fresh herbs to whip up these fresh herb butters, and paired them with popular oysters.
Need
Oysters: 4 Kumamoto or Shigoku
Sweet and delicate, these oysters balance the complexity of our Moroccan Preserved Meyer Lemon Paste.
1 TBS soft butter
2 tsp Moroccan Preserved Lemon Paste
1/2 tsp smoked paprika
1/2 tsp thyme
1/2 tsp cilantro
Smoked paprika and cilantro enhance the cinnamon and allspice in the Moroccan blend, while thyme adds balance.
Oysters: 4 Beausoleil or Kusshi
Creamy and mild, these oysters let the herbal and savory notes of our Bay Leaf Preserved Lemon Paste shine.
1 TBS soft butter
2 tsp Bay Leaf Preserved Meyer Lemon
1/2 tsp tarragon
1/4 tsp chives
Tarragon and chives echo the bay leaf and pickled garlic in this blend, keeping the flavors light and fresh.
Oysters: 4 Bluepoint or Fanny Bay
Briny and robust, these oysters stand up to the earthy boldness of Cumin Garlic Preserved Meyer Lemon.
1 TBS soft butter
2 tsp Cumin Garlic Preserved Lemon
1/2 tsp parsley
1/2 tsp thyme
Pinch of red pepper flakes
Parsley and thyme provide freshness to balance the toasted cumin and pickled garlic.
Do
Preheat to 425°F and place oysters on a baking sheet cup side down. Roast oysters for about 5 minutes until they open. Let the shells cool, add the herb butter, and roast again until they reach 160°F.
Notes
Wrap in parchment paper or plastic wrap in a sealed container. Store in the fridge for 1 week; the freezer for 3 months.
This recipe was inspired by this Cook’s Illustrated's Instagram post.
