I come from a family of Oyster lovers. My granny makes oyster cornbread dressing every holiday and my family gobbles it up. My Papa used to love to order baked oysters at any restaurant he visited and that is where this recipe for Baked Herbed Oysters came about.
This recipe is from a restaurant in Louisiana that my grandparents used to visit when my Mom was a baby. That gives you a big hint as to how old this classic actually is! Gotta love those family recipes!
My Granny usually makes our Baked Herbed Oysters with fresh oysters, but as she always tells us, you only want to eat fresh oysters in months that end in a R. The rest of the year we rely on our favorite canned oysters made by Chicken Of The Sea!
Jorge gobbled his ramekin full of baked oysters up with saltine crackers, a squeeze of lemon and a dash of hot sauce on top. He immediately started trying to “help me” finish mine, so I made him a second batch.
This recipe is hot and ready to go in 20 minutes, which makes it perfect for entertaining other seafood lovers during the holidays or even for a quick lunch.
I like to use thyme and parsley in my Baked Herbed Oysters because they aren’t too overpowering. However, you can add any other herbs you like. I would suggest chives and rosemary as good alternatives.
The fresh garlic really sets this apart, so make sure and grab your handy garlic press and get busy. Don’t short yourself by using that jarred garlic stuff, it won’t taste as good. And yes, I know some of you love how easy it is (I’m looking at you Mom!), but trust me it’s worth it to use fresh garlic for this recipe!
This post is sponsored by Chicken of the Sea. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!