Sunday, October 17, 2021
HomeRecipe ReviewsSeafoodHerb Butter Oysters with Prosciutto

Herb Butter Oysters with Prosciutto

My husband and I love oysters, but it’s been a while since we’ve had them, let alone since I last blogged them. I guess they’re something we primarily eat at restaurants, and we haven’t been going out. Well, there’s no reason why I can’t run down the street to buy a dozen oysters every now and then, so that’s exactly what I just did. I’ve been wanting to try cooked oysters for a while and now is the time! This Herb Butter Oysters with Prosciutto sounds like something we will both love, so let’s get into it.

Easy? Check. Impressive? If I do say so. Let this fun oyster recipe with herb butter and prosciutto be your next party trick.

Recipe Author: Carolyn Cope at Honest Cooking
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The Ingredients

This recipe doesn’t have a ton of ingredients, but it did require a special trip. My regular grocery store (Whole Foods) didn’t have fresh oysters, so I decided to shop at Fresh Market this week. They had almost everything I needed, including Atlantic oysters for $0.89 each.

I needed everything for this recipe, and the parsley, lemon, shallot, and prosciutto were all in stock. I also found a 3-pound box of kosher salt. The only thing I couldn’t find was the fresh basil. It’s just my luck! Fortunately, my husband is a sweetie and ran to a local Publix to find it for me.

Herb Butter Oysters with Prosciutto Ingredients

The Process

When I researched cooked oyster recipes, I noticed they tended to be either grilled or roasted in the oven. This recipe did something different—it cooks the oysters on the stove. Interesting.

Another thing I liked about this recipe was the 20-minute total time. Unfortunately, my oyster shucking skills were not up to the task. Here’s how my time was spent:

  • 22 minutes to prep
  • 17 minutes to cook
  • 39 minutes total

I had some trouble opening a couple of the oysters, and that took up most of the prep time. There were a couple of fighters in the bunch! I also had some trouble with balancing the shucked oysters on crumpled aluminum foil. I kept spilling the liquor, so I decided to switch to a bed of crushed ice. It worked a treat!

Shucked oysters on a bed of crushed ice
Shucked oysters on a bed of crushed ice

Once the oysters were prepped, I moved onto the rest of the ingredients. This recipe moves fast, so I wanted to have everything measured, chopped, and ready to go. That included adding a generous layer of coarse kosher salt to a 12-inch cast-iron pan. It really made things flow.

When I was ready to start cooking, I began with the shallot topping. Cooking that in a small saucepan was very simple thanks to my prep work, and I didn’t have any problems. Then it was onto the oysters.

I preheated the salted pan just as instructed and began adding the oysters. The salt was very hot, though, and it wasn’t easy to do. I had to move fast in order to keep from burning my fingertips, so I spilled a few of the oysters.

Getting the shallot and prosciutto toppings on neatly didn’t exactly work, but I didn’t worry about it too much. I was more concerned with over-cooking the oysters. But after adding a lid to the pan and patiently waiting three minutes, my lovely Herb Butter Oysters with Prosciutto were ready to be tasted.

A close-up view of the finished Herb Butter Oysters with Prosciutto
A close-up view of the finished Herb Butter Oysters with Prosciutto

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
These Herb Butter Oysters with Prosciutto are an impressive appetizer and a savory treat. Cooking the oysters muted their taste and let the other ingredients shine through. The prosciutto, basil, and lemon were the main tastes, but the shallots were there too. To be honest, I liked this recipe but at the same time, I was disappointed that I couldn't taste the oysters. They weren't too difficult to prepare, but shucking the oysters took some time. Instead of the quick 20 minute total time, mine took 39 minutes. While I'm glad I finally tried cooked oysters, I prefer them raw. They look just as impressive and I like to be able to taste the oysters along with the other ingredients.
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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