Herb Butter-Roasted Oysters

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.