Baked oyster appetizer to ring in the new year!

10 servings
15 min
20 min
Very Easy


Number of serving: 10
About 2-1/2 pounds of fresh, shucked oysters, drained. Enough for each person to have about 5-6 large oysters

1 tablespoon of bacon fat or olive oil (the bacon fat is not necessary but the flavor is great with oysters)

2 leeks thinly sliced (white and pale green part only)

2/3 cup chopped celery

1 tablepsoon minced garlic (about 4-5 cloves)

¼ cup dry white wine

1/2 cup butter, softened

3 cups bread crumbs from Italian bread

1-1/2 teaspoon salt

1-1/2 teaspoon freshly ground black pepper

1 teaspoon cayenne

1 teaspoon dried tarragon

1 teaspoon dried oregano

¾ cup finely minced fresh parsley


  • Place 10 ramekin dishes on a large baking sheet with rim.
  • In a large sauté pan over medium heat, sauté leek, celery, cayenne and bay leaf in bacon fat or olive oil until softened, stirring occasionally, about 10 minutes.
  • Add garlic and cook just a couple of minutes until fragrant. Add white wine and cook briefly, until wine is mostly absorbed.
  • Add softened butter and stir until melted. Remove pan from heat. Remove bay leaf, then add the rest of the ingredients and stir together until well blended.
  • Place 5-6 large oysters in the bottom of each ramekin. Divide the bread crumb mixture equally over the top of oysters.
  • Cover and refrigerate until ready to bake. This can be done in early in the afternoon the day of serving.
  • Preheat oven to 450 F. Bake ramekins about 18 minutes, or until bread crumbs are golden and browned.
  • Place ramekins on individual serving plates.


Baked Oyster Appetizer to Ring in the New Year!, photo 1
Baked Oyster Appetizer to Ring in the New Year!, photo 2


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