Baked Oysters with Tomatoes, Capers, and Feta
A fresh raw oyster topped with a squeeze of lemon is a great treat. If you’re trying oysters for the first time, baking them is a good introduction into the world of oysters.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- ¼ cup extra-virgin olive oil
- ½ cup thinly sliced scallions, ends trimmed
- 2 cloves garlic, peeled and sliced
- 3 medium plum tomatoes, chopped
- ½ tsp. smoked paprika
- ¼ cup dry white wine
- 2 tsp. capers
- 1 tsp. fresh thyme leaves
- ¼ tsp. red pepper flakes
- ½ cup breadcrumbs
- 1 cup crumbled feta cheese
- 12 medium-size fresh oysters, shucked and bottoms shells reserved
- 1 large lemon, cut into wedges
- Preheat the oven to 450°F. In a large skillet over medium heat, add the oil and heat for 30 seconds. Add scallions, garlic, and tomatoes. Simmer for 5–6 minutes. Add paprika and wine, and simmer for another 2–3 minutes or until most of the liquid evaporates. Add the capers, thyme, and red pepper flakes. Take the skillet off the heat and allow the ingredients to cool for 15 minutes.
- Add the bread crumbs and feta to the cooled topping mixture. Line a baking sheet with the oysters in their bottom shells. Divide the topping mixture evenly over the oysters.
- Bake the oysters on the middle rack for 15–20 minutes or until the tops are golden brown. Serve the oysters hot or warm with lemon wedges.