Inspired by Long Island oyster farmer Peter Stein, these broiled beauties are tucked under crispy melted cheese, garlic butter, and a spicy, Calabrian-style sausage known as ’nduja. The fatty ingredients bring richness to the bivalves’ watery liquor. For more oyster recipes, check out all of favorite ways to cook the briny mollusks.
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What You Will Need
- 1 dozen medium-large oysters
- 3 tbsp. (2 oz.) ’nduja
- 2 tbsp. (1 oz.) unsalted butter, cut into 12 small pieces
- 1 1⁄2 oz. Parmigiano-Reggiano, very thinly sliced (about 24 slices)
- Freshly ground black pepper
- Preheat the broiler to its highest setting. Meanwhile, shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the fluid.
- On a baking sheet, crinkle up one or more large pieces of foil to create a bed to help stabilize the oysters. Place the oysters on top, nestling them into the foil so their juices don’t spill. Atop each oyster, place 1 teaspoon of the ’nduja and a piece of butter. Divide the cheese among the oysters and top with a little black pepper.
- Broil until the cheese is melted and slightly golden on top and the juices are bubbling, 6–10 minutes.
- Transfer the oysters to a platter and serve immediately with forks, if desired.