Stuffed Oysters
Submitted by geochik
Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsIf you’ve ever sat at a raw bar along the Gulf Coast, you know that stuffed oysters are the real deal. This recipe packs briny, plump oysters with browned sausage, fresh parsley, and green onions, then binds it all together with crumbled bread and a generous squeeze of lemon.
Each shell gets loaded up and baked low and slow until everything melds into a rich, savory bite that tastes like the bayou in the best possible way.
Serve these on a bed of rock salt at your next gathering and watch the platter empty in minutes.
Kitchen Tips
- Save that oyster liquor! If your stuffing feels dry, a splash of it adds briny depth you can’t get any other way.
- Use a spicy sausage like andouille for an extra kick that plays beautifully against the sweet, mineral flavor of fresh oysters.
- Bake in a shallow pan so the shells stay level and the filling doesn’t spill.
Ingredients
Directions
Brown sausage in a lightly greased frying pan.
Add oysters, parsley and green onion.
Cook 10 minutes. Stir in crumbled bread, butter and ½ cup of lemon juice.
Add some oyster juice if stuffing is not moist enough.
Stuff into clean oyster shell.
Bake in a shallow pan at 250 degrees for 30 minutes.
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