**Ingredients**

Broiler-Popped Oysters With Tomato Butter

Published: Aug. 5, 2025

Total Time: 40 minutes

Prep Time: 5 minutes

Cook Time: 35 minutes

Rating: [Not yet rated] | Comments (0)

Ingredients

• 18 fresh oysters in the shell (preferably small to medium for even broiling)

• 4 tablespoons unsalted butter, softened to room temperature

• 1 tablespoon tomato paste

• 2 garlic cloves, finely grated (or minced)

• 1 tablespoon finely chopped fresh flat-leaf parsley

• ¼–½ teaspoon crushed red pepper flakes (adjust to taste)

• ½ teaspoon dried oregano

Preparation

Step 1: Clean the Oysters

Rinse oysters under cold running water for 1–2 minutes to remove surface debris. Using a stiff-bristled scrub brush, gently scrub the exterior shells, focusing on the hinge and concave surfaces, to dislodge any barnacles or grit. Pat dry lightly with a clean towel before proceeding.

Step 2: Preheat the Broiler

Position an oven rack 6 inches directly beneath the broiler element. Preheat the broiler to HIGH (approximately 500–550°F / 260–285°C). This intense, direct heat ensures rapid opening of oysters and even browning of the topping.

Step 3: Prepare the Tomato Butter Mixture

In a medium bowl, combine softened butter, tomato paste, grated garlic, chopped parsley, crushed red pepper, and dried oregano. Use a heat-resistant spatula to mix until fully incorporated, forming a smooth, aromatic paste. Taste and adjust seasonings (e.g., add more garlic or red pepper flakes if desired).

Step 4: Arrange Oysters for Initial Broiling

Place oysters in a single layer on a rimmed baking sheet, flat side up. If oysters are uneven or prone to wobbling, spread a thin layer of coarse salt or crumple foil beneath them to stabilize. This prevents shifting during broiling and ensures uniform heat contact.

Step 5: Broil Oysters to Open

Set the baking sheet under the preheated broiler. Broil for 2–4 minutes, until oysters have just begun to gape open (some may remain closed; these are likely unopened due to small size or tight shells). Remove from the oven and let cool for 2–3 minutes until safe to handle (shells will still be hot but not scalding).

Shucking Tip: Working one oyster at a time on a cutting board, insert a sharp oyster knife (or butter knife) into the hinge. Gently twist the knife to separate the top shell from the bottom. Collect the briny liquor (caviar) in the bottom shell—this is rich in natural umami. Scrape the oyster meat free from the top shell, then slide the knife under the meat to detach it from the bottom shell (leave the oyster in the bottom shell for easy serving).

Step 6: Finish with Tomato Butter & Final Broil

Spoon 1 scant teaspoon of the tomato butter mixture onto each oyster (in its bottom shell). Return the baking sheet to the broiler and cook for 2–3 minutes, until the butter melts, the oyster meat is opaque, and the tops are lightly golden brown. Watch closely to avoid burning the butter or drying the oyster meat.

Comments

• As a timid shucker, I like the method of broiling the oysters to get them to open. I think I will skip the tomato treatment, since I love oysters in their briny simplicity!

• @Joe you speak for yourself, this works for me

• This was good! I had been wanting to try this, finally got 6 fresh oysters and made it for myself. 51, never ate oysters before and preferred cooked over raw. 1 out of 6 stayed closed so I chucked it. 5 delicious oysters- tomato butter was yummy. Will make again someday. No shucking is awesome.

• Absolutely delicious but depending on the size and source of the oysters, don't expect them to open themselves. I waited 5 minutes at high and still had to shuck them (all be it more easily) to add the tomato butter and rebroil. Mine were big Texas oysters.

• The oysters opened up while they were cooling. Excellent recipe.

Note: For optimal results, use fresh, live oysters. If some shells remain closed after initial broiling, discard them (raw oysters should not be consumed if unopened). Enjoy immediately with crusty bread to soak up the tomato butter!