Harissa Butter Baked Oysters Recipes
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These Harissa Butter Baked Oysters blew Gordon Ramsay away, and won me TOP DISH on Next Level Chef!
Top Dish Level Oysters
There are moments in the kitchen that feel like pure magic—when the ingredients come together, the pressure fades, and you just know you’ve created something special. That’s exactly what happened when I made these Harissa Butter Oysters on Next Level Chef. Not only did they get me the top dish of the challenge, but they also earned me a Time Token—a coveted edge in the competition that can make all the difference.
Let me tell you, working under that kind of pressure, with a ticking clock and the eyes of three world-class mentors on you, you don’t always get a second to think. But in this case, instinct kicked in, and flavor led the way.
I wanted something bold, luxurious, and just a little unexpected. So I paired briny, fresh oysters with smoky, spicy harissa butter, finished them under the broiler, and topped them with a bright, citrusy breadcrumb crunch that added the perfect contrast in texture.
In the moment, I was just cooking what I knew. In the PNW, you’re never too far from oysters and a fire pit in the summer. Whether you are cooking these over the fire, grill, or in the oven, these are a must make for your summer enjoyment.
Why It Worked
Harissa brings heat, depth, and smokiness. Butter softens it, gives it body, and helps carry all that flavor over the oyster. Unlike a oysters Rockefeller, that has a crunchy top, these are baked in that butter based sauce that just melds so beautifully with the must have brine from your oysters. Absolute knockout.
Ingredients
The ingredients list is not too out of this world, but you may need to buy a few additional items to make this dish. All are available at your local grocery store, but just something you might not have readily available. Oysters should be fresh, and if you are harvesting them yourself, be sure to check your local regulations, and tidal warnings to make sure there is no red tide, or something else.
- Fresh Oysters, in the half shell
- Butter
- Olive Oil
- Harissa Paste – mild or spicy, your choice.
- Garlic, minced
- Kosher Salt
- Ground Pepper
- Hot Cherry Peppers, seeded and finely chopped
- White Wine, optional
- Limes
- Extra Large Loaf of Crusty Bread
To Make Harissa Butter
In a saucepan, or skillet, heat over medium heat. Drizzle in olive oil and add in the butter. Melt together. Whisk in the minced garlic, harissa paste, minced cherry peppers, and ground pepper. Taste and adjust salt with a sprinkle of kosher salt to your liking. Cook for a couple of minutes, simmering the butter and the flavors come together. Add in dash of white wine if using, along with some lime zest and spritz of lime juice to your liking.
To Make Baked Oysters
In an Oven –
If you are using an oven, preheat to 400 degrees. Create small rings of aluminum foil that the oysters will sit on. Place the rings onto a baking sheet. Place shucked oysters in their shell onto the rings so that the brine cannot spill out. Spoon the harissa butter over each oyster.
Bake for 6-8 minutes until they confit and are just cooked through. Do not overcook the oysters. They will look just shriveled at the edges, but no more.
On the Grill –
Preheat the grill to 400 degrees.
Create small rings of aluminum foil that the oysters will sit on. Place the rings onto the grill grate. Place shucked oysters in their shell onto the rings so that the brine cannot spill out. Spoon the harissa butter over each oyster. Repeat just as if you are baking, and grill for 6-8 minutes, or until just cooked through. Remove from grill and devour.
How Else Can I Use Harissa Butter?
My most favorite way to use this, if you’re not a fan of grilled oysters, is just to dip the harissa butter with chunks of crusty bread! It is also a fantastic way to put onto other grilled meat.
More Inspired Seafood Recipes To Try
Baked Coconut Shrimp with Plum Dipping Sauce
IPA Crab Cakes with Spicy IPA Hollandaise
Tools for Perfect Baked Oysters
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Harissa Butter Baked Oysters Recipes
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Total Time: 23 minutes
- Yield: 12 Oysters 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These Harissa Butter Baked Oysters blew Gordon Ramsay away, and won me TOP DISH on Next Level Chef!
Ingredients
-
- 12 Fresh Oysters, in the half shell
-
- 1/2 cup Butter
-
- 3 Tbsp Olive Oil
-
- 2-3 Tbsp Harissa Paste – mild or spicy, your choice.
-
- 2 Garlic Cloves, minced
-
- Kosher Salt, to taste
-
- Ground Pepper, to taste
-
- 3-4 Hot Cherry Peppers, seeded and finely chopped
-
- 2-3 Tbsp White Wine, optional
-
- 1 Lime, 1 tsp Zest + 1-2 Tbsp Juice, to taste
-
- Extra Large Loaf of Crusty Bread, torn or cubed
Instructions
For Harissa Butter
In a saucepan, or skillet, heat over medium heat. Drizzle in olive oil and add in the butter. Melt together. Whisk in the minced garlic, harissa paste, minced cherry peppers, and ground pepper. Taste and adjust salt with a sprinkle of kosher salt to your liking. Cook for a couple of minutes, simmering the butter and the flavors come together, 3-4 minutes. Add in dash of white wine if using, along with some lime zest and spritz of lime juice to your liking.
If you are using an oven, preheat to 400 degrees. Create small rings of aluminum foil that the oysters will sit on. Place the rings onto a baking sheet. Place shucked oysters in their shell onto the rings so that the brine cannot spill out. Spoon the harissa butter over each oyster.
Bake for 6-8 minutes until they confit and are just cooked through. Do not overcook the oysters. They will look just shriveled at the edges, but no more.
Preheat the grill to 400 degrees.
Create small rings of aluminum foil that the oysters will sit on. Place the rings onto the grill grate. Place shucked oysters in their shell onto the rings so that the brine cannot spill out. Spoon the harissa butter over each oyster. Repeat just as if you are baking, and grill for 6-8 minutes, or until just cooked through. Remove from grill and devour.
Notes
Created by Megan Keno, on Season 4 Next Level Chef.
Megan,
Congratulations on the accolades that this recipe brought you.
Oysters and I only have a nodding acquaintance, and I’ve never chucked or cooked them, so pardon a newbie question. You specify: “Place shucked oysters in their shell onto the rings so that the brine cannot spill out.”. Is the “brine” something that should be saved for the chucking process, or does it refer to the butter sauce that you add?
I’ll try to sneak this dish onto the menu, as oysters are not a favorite of SWMBO. Maybe disguised as meatloaf?
Thanks,
Joe
Hi Joe! If you can save the brine of the oysters during the shucking process that is best. It balances out the rich buttery harissa beautifully. OR! This is how I do it when I can’t get to the beach to get my own oysters – I buy them from Taylor shellfish, they come flash frozen and preshucked! And they’re frozen so that they retain their brine. You thaw them in the fridge and I baked them this way. It is BRILLIANT! They ship them on dry ice overnight and you just store in the freezer.