Whoever said fish and cheese don’t belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters’ otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as ’nduja.
What You Will Need
- 1 dozen medium-large oysters
- 3 tbsp. ’nduja (2 oz.)
- 2 tbsp. (1 oz.) unsalted butter, cut or torn 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 aluminum 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.
- Remove the oysters to a platter and serve immediately with forks, if desired.