Oven Baked Oysters
Easy Oven Baked Oysters in a muffin pan are loaded with buttery garlic flavor, Cajun seasoning, and Parmesan cheese. It’s a no-shuck, crowd-pleasing seafood appetizer ready in minutes!
A few years ago, The Husband and I visited friends in Louisiana who took us to a seafood spot known for its oysters. I was pregnant with Big Brother, so raw oysters were off the menu for me — but that’s when I discovered grilled oysters.
We loved them so much we tried making our own grilled oyster recipe at home, but quickly learned we both hate to shuck oysters. Thankfully, another friend introduced us to baking pre-shucked oysters in a muffin tin, and we’ve never looked back.
Looking for more oyster recipes? Check out Oyster Stew, Fried Oyster Po’ Boys, Scalloped Oysters, and New Orleans Style Oyster Dressing.
“Made these tonight with some leftover Christmas oysters. Outstanding! This recipe a keeper! Especially with no shucking.”
– Shannon
Recipe at a Glance
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Ingredients and tools you will need
Whether you’re planning a holiday appetizer, an at-home date night, or just want to impress a few seafood-loving friends, this dish delivers restaurant-quality results straight from your oven. To make this oysters recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Oysters: Tender, briny, and full of ocean flavor. When buying pre-shucked oysters, check the fresh seafood section near the fish display — most stores carry prepackaged fresh oysters.
- Butter: Creates a rich, velvety base for the sauce that soaks into every bite.
- Garlic & Green Onions: Add bold aroma and depth, balancing the richness of the butter.
- Cajun Seasoning: Brings that signature Louisiana spice with a mix of paprika, cayenne, and herbs.
- White Wine: Adds brightness and a touch of acidity to enhance the seafood flavor.
- Parmesan Cheese: Melts into a golden, savory topping that ties everything together.
- Lemon Juice: A splash of citrus cuts through the butter for perfect balance.
- French Bread or Crackers: Ideal for scooping up every drop of that garlicky, buttery sauce.
Tools
- Muffin pan – the regular sized 12 cup muffin pans work well. Stay away from mini muffin pans. They are generally not large enough to accomodate the plump oysters and the butter sauce.
Substitutions and Variations
- Oysters: If fresh oysters aren’t available, use high-quality canned or jarred oysters. You can find them in the canned meat aisle near the tuna. Choose canned whole raw oysters, not smoked or boiled. Just drain them well before baking. If you have large oysters, you may want to cut them in half.
- Unsalted butter: For a lighter version, swap half the butter with olive oil or use plant-based butter for a dairy-free option.
- White Wine: Substitute with chicken broth or shrimp stock if you prefer not to cook with alcohol.
- Parmesan Cheese: Try Romano, Asiago, cheddar cheeses, or a blend of your favorite hard cheeses for a different flavor profile.
- Cajun Seasoning: Use Creole seasoning for a milder taste, or add a dash of hot sauce for extra heat.
- Herbs: Fresh thyme and oregano can replace dried for a brighter, more aromatic flavor.
- Add Toppings: Sprinkle with panko breadcrumbs for crunch, or top with chopped fresh parsley, chives, or bacon crumbles for extra flair, or chili flakes for more heat.
How to make oven baked oysters
Step 1: Preheat your oven to 350°F. In a saucepan, melt ½ cup of butter over medium heat. Add the green onions, garlic, crushed red pepper flakes, thyme, oregano, lemon juice, Worcestershire, and Cajun seasoning. Sauté for about 2 minutes, then add the white wine. Keep stirring until the green onions soften.
Step 2: Remove the pan from heat and let it cool slightly. Stir in the remaining ½ cup of butter until melted and creamy.
Step 3: Place one oyster in each cup of a muffin tin. Spoon about one tablespoon of the garlic butter sauce over each.
Step 4: Bake in the preheated oven for 5–7 minutes, just until the oysters start to rise and the butter bubbles. Sprinkle the top of the oysters with Parmesan and return to the oven for another 1–2 minutes, until the cheese melts beautifully on top.
Step 5: Serve the warm oysters immediately with lemon wedges, warm French bread (perfect for soaking up that buttery sauce), saltine crackers for a classic touch.
Serving suggestions
These oysters are perfect for entertaining — serve them as an appetizer with a glass of chilled white wine or a light beer. Pair them with sides like oven baked French fries, Southern Skillet Fried Corn, or a fresh Bacon, Lettuce and Tomato wedge salad for a full Southern seafood spread.
Storage, freezing, and reheating instructions
Refrigerate: Store any leftover baked oysters in an airtight container in the refrigerator for up to 2 days.
Reheat: Warm gently in a 300°F oven for 5–7 minutes until heated through. Avoid microwaving — it can make the oysters tough.
Freeze: Not recommended. Oysters tend to lose their texture and flavor once frozen and reheated.
Sauce: The garlic butter sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove over low heat before using.
Oven baked oysters FAQ’s
You can prepare the garlic butter sauce a day in advance, store in an airtight container in the refrigerator, and reheat before baking. The oysters should be prepared right before serving for the best texture and flavor.
Fresh, shucked oysters should be cooked within 2 days of purchase for the best flavor and safety. Keep them refrigerated at 34–38°F in their original container, tightly sealed. If they start to smell overly fishy or develop a cloudy liquid, it’s time to toss them.
You can! Arrange the oysters on a single layer on the bottom of an 8 x 8 casserole dish. Pour the melted butter mixture over the top and continue to follow the instructions.
Yes, they are full cooked once they come out of the oven.
If you love the flavor of grilled oysters … good news! This technique also works well on a gas or charcoal grill. Simply place the muffin pans over a preheated grill and follow the instructed cooking times.
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If you made Oven Baked Oysters, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Oven Baked Oysters
Equipment
Ingredients
- 24 raw shucked oysters
- 1 cup unsalted butter divided
- ½ cup green onions chopped
- 5 cloves fresh garlic minced
- ½ teaspoon crushed red pepper
- 1 ½ teaspoons dried thyme
- ½ teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 ounce white wine
- ½ cup grated Parmesan cheese
- 1 loaf French bread or saltine crackers
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, melt ½ a cup of butter over medium heat.
- Add the green onions, garlic, red pepper flakes, thyme, oregano, lemon juice Worcestershire and Creole seasoning.
- Sauté the butter mixture for two minutes. Add the white wine.
- Stir the ingredients continuously and continue to sauté until the green onions are soft.
- Remove the saucepan from the heat and allow the garlic butter to cool for three minutes.
- Add the remaining ½ cup of butter to the sauce. Stir until the butter is melted and the sauce has a creamy consistency.
- Place one oyster in the center of each cup in a muffin pan.
- Ladle one tablespoon of the garlic butter sauce on top of each oyster.
- Bake for 5-7 minutes until the butter begins to bubble and the oysters start to rise.
- Remove the pan from the oven and top with equal amounts of Parmesan cheese. Cook the oysters for an additional 1-2 minutes or until the cheese is melted.
- Serve the oysters immediately with crackers or warm French bread for dipping.
Video
Notes
- For the best flavor, use fresh, raw oysters and avoid pre-cooked or smoked varieties.
- Don’t overbake — oysters cook quickly and can become rubbery if left in too long.
- A muffin tin helps keep the oysters upright and holds all that delicious garlic butter.
- Use real butter for the richest flavor — margarine won’t give the same creamy texture.
- If your Cajun seasoning already contains salt, reduce any extra salt in the recipe.
- Serve immediately for the best texture and warmth — these oysters taste best straight from the oven.
- Keep extra French bread or crackers nearby — you won’t want to waste a drop of the sauce!
Shannon, I’m so glad to hear you enjoyed the recipe! Thank you for coming back and leaving a review.
Made these tonight with some leftover Christmas oysters. Outstanding! This recipe a keeper! Especially with no shucking
Hi, Doris. I did not use oysters in the shell. I purchased them pre-shucked. Refer to the section Ingredients And Tools You Will Need and I explain some options. You do not cook the oysters first. If you follow the instructions given in the recipe, they oysters will be cooked by the end.
Hi, I love oysters but I never shucked them therefore, I’m new to how to prepared them, on this recipe do I open the oysters while they are raw then put them in the pan or do I bake or boiled them first then put them on the pan? If I baked them first how long do I bakes them also after I put the butter sauce on them how long should I bake them again? I hope you understand my questions. This is not a duplicate question, my first time. Thank you.
I’m so glad to hear that!
Truly appreciate the way you made this wonderful recipe. Everything is so nicely described that really helped me.
Hi Lisa, thanks for the tip! Do you remember how long you broiled them for? I am so glad you enjoyed these oysters!
These are fantastic it! My husband loved them. the only changed I made is I broiled them at 400 degrees instead of baking and I didn’t use the second 1/2 of butter.
Whoa! These look delish! I love oysters and i’m always super excited to find new ways to cook these! I guess I know what I’m doing this weekend! 🙂