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Panko Butter Baked Oysters

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By Gremolata Kitchen

Serving Size:  6

Class:    Advanced (under 1.5 hours)

This recipe comes from Chef Gordon Bailey, the Owner/Chef of Lot 30 in Charlottetown, PEI.  Prince Edward Island is known the world over for its seafood and oysters on the island are probably some of the best on earth.  Chef Bailey uses “sinners in heaven” oysters in this recipe.  These oysters from Cascumpec Bay are flavourful, and very creamy.  Their name comes from the “extremely satisfying experience” one has eating them and the “sinfully intoxicating desire for more”.  This recipe adds some complimentary butter and garlic to help bring out the great flavor of this Canadian seafood delicacy!


36 Fresh Oysters

1/2 lb Unsalted Butter

16 Cloves of Roasted Garlic

1 Cup Panko Bread Crumbs

Salt and Pepper to taste


Place garlic cloves in parchment wrapped tinfoil and bake in oven at 300°F for 1 ½ hours or until golden brown and tender.

Soften butter to room temperature and add the roasted garlic. Mix well so garlic is distributed evenly. Fold in Panko bread crumbs. Season with salt and pepper.

Roll into 1 ½” logs and wrap in plastic wrap.  Refrigerate for 2 hours prior to use.

Shuck fresh oysters and place on baking sheet.  Cut 1/8” slices of the rolled butter and place on top of the oysters.

Bake at 400°F for 5 minutes. Should be golden brown in color after baking.

Ready to serve.

Cook Smart Tip:

This recipe uses “sinners in heaven” oysters from the north shore of Prince Edward Island.  When baking, the challenge of wobbly shells can be resolved using aluminum foil to keep them level – a tip from Chef Bailey.   


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