Calabrian Broiled Oysters

Ingredients

For 16 oysters (shucked, on the half shell):

  • ⅔ lb high-quality unsalted butter, softened (Plugrá recommended)

  • 1½ lemons, zested and juiced

  • 1½ Calabrian chilies, chopped (or 1½ tsp chili paste)

  • 3 garlic cloves, finely grated

  • ⅓ cup unseasoned panko breadcrumbs

  • ⅓ cup freshly grated pecorino cheese (or Parmesan)

  • ⅓ cup finely chopped parsley

  • 2 tsp kosher salt

  • Fresh chives, finely chopped, for garnish (optional but gorgeous)

Broiler Instructions

  1. Prepare the Calabrian Chili Butter:
    In a medium bowl, fold together softened butter, lemon zest and juice, Calabrian chilies, garlic, panko, pecorino, parsley, and salt until fully combined. The mixture should be thick and spoonable, not melted.

  2. Preheat the Broiler:
    Position an oven rack about 6 inches from the heat source and preheat your broiler to high.

  3. Arrange the Oysters:
    Line a sheet pan with crumpled foil or a layer of kosher salt to keep the oysters level. Nestle the shucked oysters securely on the pan.

  4. Top with Butter Mixture:
    Spoon about 1 tablespoon of the prepared butter mixture onto each oyster, mounding it generously.

  5. Broil:
    Broil the oysters for 4–6 minutes, watching closely. They’re done when the butter is bubbling, the panko is golden, and the oysters are just firm.

  6. Serve:
    Remove from the oven carefully. Garnish with chopped fresh chives and serve immediately.

Notes

  • This adaptation is perfect for bad weather or when the grill isn’t an option.

  • You can make the butter mixture hours ahead and keep it at room temp — don’t refrigerate unless prepping a day early.

  • Excess butter? Use it on grilled shrimp, roasted potatoes, or toast. No regrets.