How to Broil Oysters at Home

Oysters on the half shell are popular here in Connecticut. You don’t have to visit a restaurant to enjoy oysters! You can make them at home by following these six simple tips and our favorite oyster recipe.

fresh oysters, hamden ctHow to Shuck Oysters

Tip #1: Pick up an oyster knife instead of a regular kitchen knife. It has a sharp beveled blade that you can easily insert into a shell to pry it open.

Tip #2: Rinse the oysters under cold running water to remove any sand. Throw away any that are open.

Tip #3: Once they are rinsed, grab a kitchen towel, protective gloves, and your oyster knife. After you put on the gloves, pick up an oyster with a towel. Hold it down on a flat work surface with the hinge end facing out. (Be sure you hold the shell flat so that none of the juices inside escape.)

Tip #4: Slide the knife tip between the top and bottom shells near the hinge. Once it’s in, twist the knife like you’re turning a key until the hinge gives way.

Tip #5: Once it’s open, slide the knife along the bottom of the top shell to disconnect the oyster’s muscle. Then throw away the top shell. Next, slide the knife along the bottom shell to remove the muscle.

Tip #6: Gently run the knife under the oyster on the lower shell to cut the bottom muscle. Then set that oyster aside, in the bottom shell, and move on to the next.

Broiled Oysters on the Half Shell


  • 2 dozen medium-size fresh oysters in the shell
  • 2 Tbsp. butter, divided
  • 2 Tbsp. olive oil, divided
  • 1 ½ c breadcrumbs
  • ¾ c minced green onions
  • ¼ c freshly grated Parmigiano-Reggiano cheese
  • 4 garlic cloves, pressed
  • 4 Tbsp. minced fresh flat-leaf parsley
  • 2 tsp. minced fresh thyme
  • 2 tsp. minced fresh oregano
  • ½ tsp. Kosher salt
  • ½ tsp. ground black pepper
  • Pinch of smoked paprika
  • Rock salt

broiled oysters on the half shell, cornwall ctDirections

1. Shuck the oysters and reserve the bottom shells. Drain one tablespoon of oyster brine or oyster juice into a small, microwave-safe bowl.

2. Preheat the oven to broil with the rack 6inches from the heat.

3. Melt one tablespoon of butter in a large skillet with one tablespoon of olive oil over low heat. Once the butter is melted, stir in the breadcrumbs and seasoning (except for the smoked paprika and rock salt).

4. Add one tablespoon of butter and one tablespoon of olive oil to the small, microwave-safe bowl with the oyster liquor. Heat on high for 20 seconds or until the butter has melted completely.

5. Spread a layer of rock salt (about ¼ inch thick) on an 18″ x 13″ pan. Place the oyster shells on the salt. Then spoon the breadcrumb mixture on top of each oyster. Drizzle with the mixture of butter, oil, and oyster juice. Sprinkle a pinch of smoked paprika on top.

6. Place in the oven on broil for 5 to 6 minutes (until the top is browned and crispy). Remove from the oven and enjoy!

Let us know how your broiled oysters turn out in the comments! Browse our blog for more recipes and seafood cooking tips!

You can pick up fresh oysters at City Fish Market. We carry a large variety of oysters harvested from Cape Cod, Long Island, and along the East Coast.

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