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Baked Kumamoto Oysters with Garlic Butter Sauce

Simple Baked Kumamoto Oysters Made at Home

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Simple Baked Kumamoto Oysters Made at Home highlight the fresh, briny flavor of Kumamoto oysters, perfectly complemented by a buttery, garlicky topping and a hint of citrus. This recipe is ideal for anyone seeking a restaurant-quality seafood dish that’s both easy to make and wonderfully delicious. With just a few basic ingredients and a little effort, you can create this gourmet treat right in your own kitchen!
Course Appetizer
Cuisine American
Keyword bake oyster recipe, Baked oysters, garlic butter oysters, Humamoto oysters, seafood appetizer
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 3 people
Calories 180
Author DelishDoers
Cost 30

Equipment

  • 1 oven
  • 1 baking tray
  • 1 sauce pan

Ingredients

Oysters

  • Half a dozen Kumamoto oysters

Garlic Butter Sauce

  • 6 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons finely minced garlic
  • Salt and pepper to taste

Topping/Garnish/Base

  • 2 tablespoons chopped parsley
  • 1 lemon (for juice and garnish)
  • ¾ cup coarse rock salt (to prop up oyster shells)

Instructions

Gather all ingredients

  • Ensure you have all the ingredients prepared and ready for a smooth cooking process.
    Ingredients for Baked Kumamoto Oysters with Garlic Butter Sauce

Preheat the Oven

  • Preheat the oven to 425°F (220°C).
    Preheat the oven for Baked Kumamoto Oysters with Garlic Butter Sauce

Bake the Oysters

  • Arrange the oysters on a baking tray. Bake for 8 minutes, or until the shells start to slightly open.
    Put the oysters on the tray for Baked Kumamoto Oysters with Garlic Butter Sauce

Prepare the Garlic-Butter Sauce

  • While the oysters are baking, heat 1 tablespoon of extra virgin olive oil in a small pan over medium heat. Add butter, minced garlic cloves, and finely chopped shallot, then stir gently to combine.
    Simmer the sauce for Baked Kumamoto Oysters with Garlic Butter Sauce
  • Cook on low-medium heat for 2-3 minutes, stirring occasionally, until the mixture begins to simmer and becomes aromatic.
    Bring to a simmer for Baked Kumamoto Oysters with Garlic Butter Sauce
  • Season with a pinch of salt and freshly cracked black pepper to enhance the flavors. Once done, set the sauce aside.
    Add salt to the sauce for Baked Kumamoto Oysters with Garlic Butter Sauce

Check the Oysters:

  • Remove the oysters from the oven and ensure the shells are slightly open. If any shells remain fully closed, gently tap on them to see if they open slightly. Use the end of a spoon or an oyster shucking knife to carefully pry open the shells.
    Note: Discard any oysters that do not open, as they may not be safe to eat. Be cautious, as the oysters and shells may still be hot.
    Open the baked oyster for Baked Kumamoto Oysters with Garlic Butter Sauce

Prepare to Serve

  • Spread a layer of coarse rock salt on a large serving plate or baking dish. This will help stabilize the oyster shells, making them easier to handle and serve.
    Put the oysters on the top of salt for Baked Kumamoto Oysters with Garlic Butter Sauce

Finish the Oysters

  • Drizzle about a teaspoon of the prepared garlic-butter sauce onto each oyster, ensuring the meat is well coated for maximum flavor.
    Add garlic sauce for Baked Kumamoto Oysters with Garlic Butter Sauce
  • Add a light squeeze of fresh lemon juice over each oyster for a tangy kick that complements the rich butteriness.
    Squeeze lemon juice to Baked Kumamoto Oysters with Garlic Butter Sauce
  • Garnish with a sprinkle of finely chopped parsley for a pop of color and added freshness.
    Garnish with parsley for Baked Kumamoto Oysters with Garlic Butter Sauce

Serve and Enjoy

  • Serve the oysters immediately while they are warm. Pair them with a crisp white wine or a light green salad for a complete and satisfying dining experience.
    Ready to serve Baked Kumamoto Oysters with Garlic Butter Sauce

Video

Notes

  • Freshness is Key: Use the freshest oysters available for the best flavor and safety. Fresh oysters should have tightly closed shells and a clean, briny scent.
  • Discard Closed Shells: Any oysters that remain fully closed after baking should be discarded as they may not be safe to eat.
  • Balance Flavors: The garlic-butter sauce, fresh lemon juice, and parsley provide a perfect balance of richness, acidity, and freshness. Don't skip these steps for the best result.

Nutrition

Calories: 180kcal