Broiled oysters

Looking for an authentic New Orleans chargrilled oysters recipe? This is it. These bivalves are rich, buttery, briny with a lively spice and cheesy crust. Easy to make on your grill or in a hot oven, these chargrilled oysters are the closest thing you can get to the Big Easy without a plane ticket.

Broiled Oysters are a lovely way to begin a romantic dinner or a fabulous appetizer for your next party. With only 4 simple ingredients, they are also incredibly easy to make.

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Oysters are a quick-cooking appetizer, especially when broiled. The oysters are broiled on the half-shell, which doubles as a serving vessel. Topped with a spicy tomato cream and sprinkled with a buttery, cheesy topping full of crunch, these easy hors d'oeuvres are perfect for passing around a party.

Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.

These are rich wine-spiked oysters with a creamy sauce. A decadent start to a larger meal, they're really simple to make. We shuck our own bivalves and cook them in their shell, but you can also cook this dish with pre-shucked oysters baked off in a casserole dish.

Oysters on the half shell done NOLA style, filled with a lemony, garlicky, butter sauce that are topped with cheese and chargrilled until the cheese has melted and turned golden brown. (Serve with crusty bread to soak up all of that buttery saucy goodness!)

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

However you take yours—wild or farmed, raw or cooked, Gulf or East Coast—the hour of the pearl is now. Here are our favorite oyster recipes.

Oysters Rockefeller is simple to prepare but so impressive! It’s a perfect dish for Christmas, New Year’s Eve or Valentine’s Day.