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Mariner's Menu

Baked Oysters with Garlic Butter


  • 16 oysters on the half shell
  • ¼ cup butter, softened
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped green onion, including tops
  • ¼ cup chopped fresh parsley
  • 1 teaspoon lemon juice
  • ¼ cup fresh bread crumbs
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese, divided
  • rock salt

Preheat the oven to 450° F.

Combine butter, garlic, green onion, parsley, lemon juice, crumbs, salt, pepper and half the Parmesan. Blend until smooth.

Place oysters on the half shell in a bed of rock salt on a baking pan. Divide and spoon butter mixture evenly over oysters. Sprinkle with remaining Parmesan and bake until done and cheese is melted, about 8 to 10 minutes.

Contributed by Vanda Lewis  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Many bivalves possess nacre or mother-of-pearl and can create pearls if an irritant such as a grain of sand gets inside their shell.  Our native eastern oyster, (Crassotrea virginica) creates small chalky pearls, but without nacre, and they have no value.

Erika Young, Coastal and Marine Education Specialist