Today is World Oyster Day – a delicious excuse to celebrate one of the ocean’s oldest delicacies! People have eaten oysters for thousands of years, from ancient coastal communities to Roman banquets, where they were prized as a luxury food. Today, they still feel special, whether served fresh on ice or baked until bubbling.

Oysters are small but rich in nutrients. They contain protein, zinc, iron, vitamin B12 and omega-3 fats, which support energy, immunity and heart health. They are also lower in calories than many other rich seafood dishes, depending on how you prepare them.

The classic way to eat oysters is raw with lemon, vinegar or hot sauce. You can also grill them, steam them, fry them, add them to soups, or bake them with butter, herbs and crumbs. Baked oysters are a great choice if you want something warm, rich and less intimidating than raw oysters.

Ingredients

• 12 fresh oysters, opened
• 2 tbsp butter
• 1 garlic clove, crushed
• 3 tbsp breadcrumbs
• 1 tbsp chopped parsley
• 1 tsp lemon zest
• A squeeze of lemon juice
• Thin red onion slices
• Salt and black pepper
• Lemon slices, grilled, to serve

Method

1. Heat the oven to 200°C. Spread a thick layer of coarse salt onto a baking tray. This helps keep the oysters steady while they cook.
2. Scrub the oyster shells under cold water. Carefully open them with an oyster knife, keeping as much of the juice inside the shell as possible. Loosen the oyster from the bottom shell, then place each one onto the salt.
3. Melt the butter in a small pan over low heat. Add the crushed garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
4. Remove the pan from the heat. Stir in the breadcrumbs, parsley, lemon zest, lemon juice, salt and black pepper. The mixture should look buttery and slightly crumbly.
5. Spoon a small amount of the crumb mixture over each oyster. Do not cover them too heavily, as you still want the oyster flavour to come through.
6. Add a few thin slices of red onion on top of each oyster for colour and crunch.
7. Place the tray in the oven and bake for 8 to 10 minutes, or until the topping is golden and the oysters are just cooked. They should look plump and glossy, not dry.
8. While the oysters bake, place a few lemon slices in a hot dry pan or under the grill until lightly charred.
9. Remove the oysters from the oven and let them stand for 1 minute.
10. Serve warm on the bed of salt with the grilled lemon slices. Squeeze over extra lemon just before eating.