Baked Oysters on the Half Shell

oystersOysters are perfect for a special occasion. I personally love them raw, but not everyone is down with that. But that doesn’t mean you can’t serve them at your fete! These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream. Dramatically served on a long wooden plank over a bed of salt, and you’ve got a jaw dropping presentation that won’t last long once your guests get their hands on them! Check out the episode below and follow along with the recipe!


  • 12 Freshly Shucked Oysters, in the shell
  • 1 TBSP Butter
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Cup Minced Shallot (about 1 large shallot)
  • 8 oz. Crimini Mushrooms, chopped
  • 2 cloves minced Garlic
  • 1/3 C White Wine (pinot grigio preferred)
  • 2 TBSP chopped chives, for garnish
  • S&P to taste
  • 1 LB coarse sea salt, for display and stability when baking.

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt.

In a medium pan, melt butter and heat oil over medium heat. When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic. Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine. Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives.

Bake for 12-14 minutes, until bubbly and delicious. Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation.

Don’t complain if they’re gone in less than a minute!

Happy Holidays from Hungry in Brooklyn!