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Roasted Oysters with Shallots, Bacon & Chives

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Roasted Oysters with Shallots, Bacon & Chives

Roasted Oysters with Shallots, Bacon & Chives
Kate Mathis
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total prep
There is nothing more festive than serving oysters on the half shell for a party, but shucking them can be difficult. When they’re roasted in the oven on a bed of rock salt, their shells open on their own and you can then add an herbed cream sauce and finish baking them. This is a very elegant dish to serve for a special occasion—and special occasions always call for Champagne.

Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.



  • Preheat the oven to 400°F.
  • In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by half. Add the cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chopped chives, nutmeg. Season with salt and pepper, and simmer for 2 minutes. Keep the mixture warm.
  • Spread a layer of rock salt over a baking sheet/tray. Set the oysters into the salt, rounded-side down. Roast until the top shells start to loosen and the oysters start to open, about 15 minutes. Remove them from the oven and with a small sharp knife, carefully remove the top shells and detach the oysters, keeping the liquid in the shell. Spoon 1 tbsp of the cream sauce over each oyster and return to the oven for 5 to 7 minutes.
  • Meanwhile, in a frying pan over medium heat, cook the bacon pieces until just crisp. Using a slotted spoon, transfer to paper towels/absorbent paper to drain.
  • Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once.