Briny Gulf oysters bake beneath vibrant chimichurri, garlic, herbs, and smoky paprika, creating a buttery, citrus-kissed appetizer perfect with toasted bread and lemon wedges.

Serves: 4

Ingredients

  • 12 fresh Gulf oysters, shucked (on the half shell)
  • Rock salt (for baking tray)
  • 1 tbsp butter, melted
  • 1 cup parsley, finely chopped
  • 2 tbsp cilantro, chopped
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1/3 cup olive oil
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan or Pecorino (optional)

Preparation

  • Preheat oven to 450°F (232°C). Spread rock salt on a baking tray.
  • Mix parsley, cilantro, garlic, shallot, and red pepper flakes. Stir in lemon juice, vinegar, olive oil, papri-ka, salt, and pepper. Let sit 10–15 minutes.
  • Arrange oysters on the tray. Spoon butter over each.
  • Top with chimichurri and cheese (if using).
  • Bake 8–10 minutes until bubbling. Broil briefly if desired.
  • Serve immediately with lemon wedges and grilled bread if desired