CARNIVORE BAKED OYSTERS

My husband isn’t a big fan of oysters, especially baked ones. But since I’ve developed quite a love for them (thanks to our local seafood store’s weekly Oyster Friday special), I was determined to get him and the kids on board. I wanted them to join in the excitement of our Friday oyster ritual and share in the joy!

Since we’re following a carnivore way of eating right now (yes, oysters are carnivore-friendly! ), I had to skip traditional toppings like horseradish, lemon, or parsley. However, I decided a touch of freshly grated garlic, which has anti-inflammatory properties, would be the perfect addition.

The result? My family absolutely loved the dish! The kitchen was filled with mouthwatering aromas, and the combination of salty Parmesan, delicious butter, a hint of garlic, and the delicate brininess of the oysters made this meal unforgettable. Best of all, you don’t even need to shuck the oysters—the oven does the hard work for you!

This recipe is so simple and delicious, you’ll find yourself making it over and over again. As do I—every Friday. :)

Bon appétit! Your fork is ready!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Keyword: baked oysters, carnivore oysters, carnivore shell seafod, oysters, parmesan garlic butter baked oysters

Servings: oysters

Calories: 13kcal

Equipment

1 oyster knife or any small, thick-blade knife
1 kitchen towel to wrap around your thumb and hand while shucking oysters

Ingredients

24 oysters raw
½ cup butter
3 cloves garlic grated
½ cup parmesan cheese

Instructions

Preheat the oven to 375 F.
Rinse your oysters in cold running water.
Put oysters on a cooking sheet with a shallow part of a shell on top and deep shell side on the baking sheet, and put in the oven for 3-5 minutes, until the oysters start opening up a little.
While your oysters are in the oven, melt butter over medium-high heat. Once melted, add grated garlic and mix well.
Take oysters out of the oven and let them cool until easy enough to handle. Wrapping one side of a kitchen towel around your hand and the other side around your thumb, carefully open each oyster with a knife, while preserving the liquid inside the oyster.
Place shucked deep-shell sides of oysters on a baking sheet. Spoon 1 teaspoon of garlic butter on each oyster and sprinkle with 1 teaspoon of parmesan cheese.
Place the baking sheet in the oven and cook for 6–8 minutes. After the cheese has melted, switch the oven to broil for 1-2 minutes, keeping a close eye on the oysters to prevent them from burning. Do not overcook. Remove from the oven when the cheese turns golden brown and serve immediately.
Enjoy!

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