Serves people

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Tom's Broiled Oysters


  • Per person:
  • 2 Tbs. extra-virgin olive oil
  • 12-18 large to very large oysters
  • 1 Tbs. chopped fresh garlic (or 1/4 tsp. granulated garlic)
  • 4 sprigs flat-leaf parsley, leaves only, chopped (or 1/2 tsp. dried parsley)
  • 1 sprig fresh thyme, leaves only, chopped (or 1/4 tsp. dried thyme)
  • 1/4 tsp. dried oregano
  • 1-2 Tbs. salt-free Creole seasoning
  • 1 Tbs. lemon juice
  • French bread, cut into rounds about a half-inch thick, toasted


Use a skillet with a metal handle, or a metal baking pan. Put the olive oil in the skillet and turn to coat the bottom. Add the oysters, enough to cover the entire bottom without overlapping. (You can use a larger skillet or pan to do more oysters at one time.)

Sprinkle the garlic and herbs over the oysters. Then sprinkle the Creole seasoning liberally over the oysters, adjusting the amount to your taste for pepper. Sprinkle the lemon juice over all.

Put the skillet or pan directly under the heat in the broiler. Broil for about three minutes, then take a look at the oysters. What you want to see is that the oysters are bulging, and have curly edges. The crust of seasoning should also have browned a little. If not, broil longer until the oysters match that description.

Pour the oysters and a pan liquids into a bowl. Serve with hot French bread for dipping into the sauce that the oysters, herbs, and olive oil have made on their own. Or spoon some of the oysters over the bread.