Broiled Oysters with Anchovy-Almond Butter

Broiled Oysters with Anchovy-Almond Butter

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From: EatingWell Magazine, November/December 2018

Topped with a buttered-up blend of toasted almonds, savory anchovy and fresh herbs, this broiled oyster recipe is rich, intense and downright delicious. Serve the oysters as a first course with a dry amontillado sherry and crusty bread.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 24 large oysters, scrubbed
  • 4 tablespoons unsalted butter, softened
  • ¼ cup skinless almonds, finely chopped
  • 3 anchovy fillets, minced
  • 1 tablespoon mayonnaise
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon grated orange zest
  • Pinch of cayenne pepper


  • Prep

  • Ready In

  1. Position rack in top third of oven; preheat broiler to high. Line a baking sheet with rock salt or balls of foil to cradle the oysters.
  2. Shuck oysters (see Tip), gently cutting the adductor muscle where the oyster is attached to the shell; discard the top shells. Strain the oyster liquor through a fine-mesh sieve into a bowl and reserve. Arrange the shucked oysters in their bottom shells on the prepared pan.
  3. Combine butter, almonds, anchovies, mayonnaise, parsley, orange zest and cayenne in a medium bowl. Add 1½ tablespoons of the reserved oyster liquor (discard the remaining liquor). Whisk until thoroughly combined. Top each oyster with 1 teaspoon of the seasoned butter.
  4. Broil the oysters until the butter is bubbling and the edges of the oysters have curled in their shells, 3 to 5 minutes. Serve immediately.
  • Tip: How to shuck oysters
  • 1. Grab an oyster knife (don't use a kitchen knife!) and kitchen towel or protective glove. Rinse oysters under cold running water. Discard any that aren't tightly closed. Place one flat-side up on a work surface and grip with towel or gloved hand, leaving hinged end exposed.
  • 2. Place the knife tip between the top and bottom shells just adjacent to the hinge. Press inward, twisting the knife like turning a key in a lock, until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Wipe the knife to remove any debris.
  • 3. Gently slide it along the inside of the upper shell, disconnecting the muscle. Discard the upper shell.
  • 4. Gently run the knife under the oyster on the lower shell to cut the bottom muscle. Wipe the knife. Next oyster!

Nutrition information

  • Serving size: 3 oysters
  • Per serving: 102 calories; 10 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 2 g protein; 5 mcg folate; 25 mg cholesterol; 0 g sugars; 0 g added sugars; 235 IU vitamin A; 1 mg vitamin C; 27 mg calcium; 1 mg iron; 32 mg sodium; 72 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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