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Wood Oven Roasted Oysters With Shallots & Herbs



  • 6 tablespoons unsalted butter
  • 1 cup thinly sliced shallots
  • ¼ cup dry white wine or dry vermouth
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • ¼ cup chicken or vegetable broth (reduced-sodium if canned) or water
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Rock salt to roast the oysters on
  • 3 tablespoons black peppercorns
  • 24 live oysters
  • Lemon wedges for serving


Heat wood oven to 500-600°. For home cooks without access to a wood-fire oven, Malouf says the oysters can be roasted at a very high temperature in a conventional oven or even put under a broiler close to the heat. They may also be roasted in a very hot, covered Weber-type grill, which would add the smoke flavor to the oysters.

To keep the oysters balanced while they roast, line the baking dish with a layer of edible rock salt dotted with peppercorns. The salt and pepper makes a great presentation. You can buy rock salt (for water softeners) at a hardware store.

  1. In a heavy saucepan over medium heat, melt 4 tablespoons of the butter. Reduce the heat to low and add the shallots and wine. Cover and cook until most of the liquid is absorbed, about 4 to 5 minutes.
  2. Season with salt and pepper and add the broth and the remaining 2 tablespoons of butter. Bring to a simmer, then remove from the heat and stir in the herbs.
  3. Cover the bottom of an ovenproof baking dish large enough to hold all the oysters with rock salt. Sprinkle the peppercorns evenly over the salt.
  4. Open the oysters, discarding the top shell. Loosen the oysters from the bottom shell, being careful not to spill their juices, and lay them in the baking dish.
  5. Stir the shallot mixture and spoon some over each oyster. Roast until the edges of the oysters just begin to curl, about 5 to 8 minutes. Serve with lemon wedges.

Hudson Valley Restaurant Week is back this April 8-21!