Oysters Casino

Oysters CasinoOysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was a main course, and maybe it could be, with a hefty salad on the side.

To make Oysters Casino, oysters on the half shell are briefly baked in a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish. The whole thing goes down the hatch in one delicious bite. If you love raw oysters you’ll probably also love this rich and flavorful recipe. If oysters have never been your thing, then Oysters Casino is a gateway recipe that will turn you into a fan.


Even compared to other shellfish, oysters have an uncommonly dense nutritional profile. These small morsels are packed with minerals (zinc, copper, iodine, selenium, and magnesium), vitamin A, and B-vitamins, plus healthy protein and fat. As far as appetizers go, it’s hard to find anything better than oysters, either slurped raw or dressed up and baked like irresistible Oysters Casino.

Servings: 2 appetizer servings

Time in the Kitchen: 30 minutes, plus shucking the oysters



  • 1 dozen oysters, shucked on the half shell
  • 2 slices of bacon
  • 2 tablespoon unsalted butter (15 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon finely chopped roasted red pepper (10 g)
  • 1 tablespoon finely chopped shallot (10 g)
  • 1 jalapeño pepper, sliced into thin rounds


Preheat oven to 400 ºF (204 ºC).

In a skillet, heat bacon until cooked but not crisp. Transfer to a cutting board to cool then finely chop the bacon.

In a medium bowl, use a fork to mash together the butter, lemon juice, red pepper and shallot.

Put a dollop of butter into each oyster. Sprinkle bacon over each one. The jalapeño pepper slices can be added before baking (which mellows the jalapeño flavor), or for a crunchy, spicier garnish wait and add the jalapeño after the oysters come out of the oven.

Bake for 12 to 15 minutes, until the oysters are no longer raw and the butter is bubbling.

Oysters Casino

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  1. Guess what I’m making for New Year’s Eve? (Lot’s of it too!)

  2. I didn’t try oysters until last year and loved them! I’ve only had them raw so I think this will be a great cooked recipe to try out New Year’s Day! I believe they are also a good source of iron.

  3. One great thing about living in New Orleans is oysters! This recipe looks fabulous and a nice change from the plain oysters on the half shell. This dish is similar to our famous charbroiled but it seems like it is less mess and work in the oven. Looking forward to it.

  4. Oysters are hella tasty and nutritious. But I haven’t found a way I like them better than putting them on the grill until they open and just eating them. Ideally while standing barefoot on the patio with a cold beer. Simpler than opening a bag of chips and far healthier. Perfect hors d’oeuvre after being outside climbing all day. I had 6 tonight. Tides me over and gets something good in the belly before I clean up. Disclaimer: my brother is an oyster farmer.

    1. My mother-in-law loves oysters and always gets them in for Christmas lunch (we’re in Oz). I’d never had the before Christmas a few years ago but I’m starting to get a taste. I’m not a big fan of them raw, but oysters kilpatrick are awesome so I reckon I suggest we try these ones sometime 🙂

  5. I’m sorry, but I tried these and they were just nasty. Not for everybody I guess.