Oysters on the Half Shell


Oysters on the Half Shell

These cocktail party staples are delicious, and it’ll be tempting to gobble them too soon from the hot oven. Remind your guests to use care when handling the baked oyster shells— they will be very hot.
Course Appetizer
Cuisine American, seafood
Author firehouse cooking®


  • 24 oysters well scrubbed
  • 8 large cloves garlic minced
  • 1 tablespoon salt
  • 4 tablespoons minced fresh parsley
  • 2 tablespoons minced sun-dried tomatoes
  • 1 ⁄4 cup olive oil
  • 2 lemons cut into wedges


  1. Open the oysters with a very dull knife and discard the top shell.
  2. Arrange the oysters in a shallow baking dish “on the half shell”.
  3. Preheat the broiler.
  4. In a small bowl, mash the garlic and salt together with a fork.
  5. Add the parsley, tomatoes and olive oil; mix well.
  6. Place a heaping teaspoon of the garlic/tomato mixture on each oyster.
  7. Broil for 10–15 minutes or until hot and bubbly.
  8. Serve immediately with the lemon wedges.

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