Prep: 10 minutes | Total: 30 minutes | Ingredients: 9 | Servings: 4
These easy Creamy garlic baked oysters in the shell are a take on the classic Oysters Florentine, flavoured with a little garlic, a dash of cream, eschallots, a touch of cheese and a good glug of dry white wine. 😜 Served fresh from the oven these oysters are perfect for summer entertaining, New Year’s Eve, Christmas, or a special dinner party.
Serve our Creamy garlic baked oysters in the shell with a grind of black pepper and a squeeze of lemon to finish.
If you’re a fresh oyster with a squeeze of lemon and a grind of black pepper eater then we’ve got a whole new take on eating oysters by baking them.
The natural slighty salty brine marries with the sauce to create a delicious creamy, slightly garlicky sauce for these baked oysters in the shell
Think of Steakhouse Creamed Spinach and you’re on the right path. Delicious!
At a Glance This Is What You Need To Make Creamy Garlic Baked Oysters In The Shell
dry white wine
fine white pepper
rock salt or rice
oysters in the half shell
What Type Of Oysters Do I Need For Baked Oysters In The Shell
Choose a variety of oysters that is generally large, and briny with a large deep shell to hold the sauce. The larger oyster will handle the 20 minute cook time, rather than a smaller variety which will tend to dry up with the heat.
How Long To Cook Oysters In The Oven
The oysters will take about 20 minutes in a 180c (355f) oven on bake, not fan. Keep an eye on them around 15 minutes as the cheese and cream start to bubble, and the cheese starts to get tinges of golden brown.
How Long Will Shucked Oysters Keep In The Refrigerator
Shucked oysters that you buy should have a refrigerated life of about a week. Buy oysters from a reputable fishmonger, or major supermarket that rigidly keep their oysters in perfect temperatures and turn supplies over frequently.
Fresh healthy oysters should look plump with a glistening, meaty, and moist appearance, and smell of the ocean.
How To Safely Store Oysters
Ok, now that you’ve bought your briny mollusces they need to be kept cold from the time of purchase. Store oysters in the bottom shelf of the refrigerator, rounded side down so they don’t leak any of their precious juices.
Either wrap the oysters in plastic, or store them in an airtight container, this prevents the oysters from taking on smells from the fridge and also from drying out.
How To Prepare Baked Oysters In The Shell
- Melt the butter and saute the eshallot and garlic until softened
- Add the wine
- Baby spinach leaves
- Simmer until slightly reduced and thickened
- Spread rock salt onto baking tray and nestle the oysters into the salt so the are level
- Fill each oyster with the creamy garlic sauce
- Top with remaining the cheese
- Cook until golden and bubbling
How Long Can You Freeze Oysters In The Shell
Oyster that are shucked on the half shell can be frozen for up to 2 months. Wrap them well, or place in an airtight container. Oysters that have been frozen should be cooked before eating.
Thaw covered in the bottom shelf of the refrigerator.
Why Put Oysters On A Bed Of Rock Salt
Placing oysters on a bed of rock salt allows you to nestle the oyster shell into the salt which cradles the oyster and prevents them from wobbling and spilling the sauce. Salt must be discarded after baking to avoid any contamination.
Raw rice is a great substitute if rock salt isn’t part of your pantry staples.
Can I Prepare Oysters Ahead Of Baking
You can make your sauce up to 2 days ahead and store in an airtight container in the refrigerator. It is best to top the oysters with the cream sauce and cheese just prior to baking.
Watch How To Make Creamy Garlic Baked Oysters In The Shell
Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates..
Baked Oysters In The Shell – more ideas
You can switch up your baked oyster repertoire with some of the following suggestions. All are very tasty and quick to prepare.
- Oysters Kilpatrick – topped with smoky bacon and grilled this is one heck of an aphrodisiac. Bacon, worstershire sauce and a tickle of tabasco.
- Herb and Butter Oysters – mix up butter with some fresh herbs, a small amount of panko breadcrumbs and a little lemon zest.
- Garlic Butter Oysters – mix softened butter with freshly minced garlic, a little finely chopped parsley and spread over the oysters.
- Oysters Mornay – another retro classic. Bechamel sauce with cheese added and baked till golden.
- Oysters with Chorizo Butter – finely chop and fry off some chorizo sausage, add a little butter and melt, then add a squeeze of lime juice and top oysters and bake away.
Don’t forget to rate this recipe and let us know what you thought when you make these fabulous Creamy Garlic Baked Oysters In The Shell in the reviews below.
Briny oysters topped with a rich cream, garlic, spinach and cheese sauce and baked till golden and bubbling are perfect for a decadent brunch, evening or special occasion.
Quick to prepare, and quick to bake, these are a little winner!
- 1 dozen freshly shucked large oysters
- 50g butter (2 ounces)
- 2 tablespoons finely diced eschallot (or brown onion)
- 1 small clove of garlic, minced
- 50g baby spinach leaves (2 ounces) or a good handful
- 1/3 cup dry white wine
- 1/2 cup pouring cream
- 1/2 cup grated cheddar (loosely packed)
- 1/4 teaspoon fine white pepper
- 1/2 teaspoon fine sea salt
- 2 cups rock salt (optional)
- fresh lemon to squeeze (optional)
- preheat oven to 180c (355f) and set shelf to one level above the centre of the oven
- gently melt butter in a medium frypan and add eschallot and garlic and saute till softened (2-3 minutes)
- add wine, baby spinach, cream, 2 tablespoons of the cheddar, salt and pepper, then gently simmer for 5 minutes till sauce has reduced a little, and slightly thickened
- spread rock salt onto a tray just large enough to hold the oysters
- place oysters onto the tray and use salt to balance each shell evenly
- spoon sauce and spinach over each oyster
- top with a pinch of cheese
- place the tray into the oven and bake for about 20 minutes or until a little golden and bubbling
- serve immediately with a little squeezed lemon juice if desired
- as all ovens differ, keep an eye on the oysters at around the 15 minute mark
- sauce can be prepared 2 days beforehand
Amount Per Serving Calories 1138Total Fat 104gSaturated Fat 64gTrans Fat 4gUnsaturated Fat 32gCholesterol 323mgSodium 228225mgCarbohydrates 21gFiber 4gSugar 7gProtein 24g
Nutritional information provided here is only intended as a guide.