These oven roasted oysters are perfect for a holiday party with friends. A layer of coarse sea salt prevents the oysters from wobbling around on the serving platter and retains heat to help keep them warm. Our Test Kitchen recommends shucking the oysters a few hours in advance of the party. Place the shucked oysters on a sheet pan and cover them with clean damp kitchen towels to prevent them from drying out, and place in the refrigerator.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

40 mins
45 mins
48 oysters


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a medium skillet over medium, stirring occasionally, until almost crisp, about 6 minutes. Add leek, butter, and garlic. Cook, stirring often, until leek is tender and bacon is crisp, 2 to 3 minutes. Remove from heat; stir in crackers, parsley, kosher salt, pepper, lemon zest, and paprika. 

  • Preheat broiler to high with oven rack in center of oven. Spread coarse sea salt in an even layer on 2 rimmed baking sheets. Nestle oyster shells into salt. Top oysters evenly with cracker mixture (about 2 teaspoons each). Broil, 1 baking sheet at a time, until topping is golden brown, 1 to 2 minutes. Serve oysters with lemon wedges.