Broiled Oysters With Ramp Butter Recipe

Broiled Oysters With Ramp Butter Recipe


  • 12 live oysters, shucked and in the shell with any liquor reserved
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon sea salt
  • 4 ramps, trimmed and minced
  • 2 lemons
  • course sea salt or rock salt
  • 1 bunch radishes, scrubbed, greens trimmed, and halved


  1. Preheat oven to 500 degrees F.
  2. Grate the zest of one lemon. Cut both lemons into large wedges and set aside.
  3. Set a small skillet or wide saucepan over medium heat and melt 2 tablespoons butter. Swirl in sea salt and ramps. Turn heat down to medium-low to ensure ramps don't brown at all, and cook until fragrant and very soft, about 4 minutes. Remove from heat and stir in lemon zest.
  4. Meanwhile, use a fork to whip remaining butter in a small mixing bowl. Fold in ramp and butter mixture and stir well.
  5. Strain oyster liquor and pour into same pan used for ramps. Cook liquor over medium heat, just until it's reduced by half, 1 - 2 minutes. Stir into ramp butter.
  6. Fill a rimmed baking sheet just large enough to accommodate all of the oysters with course sea salt or rock salt. Carefully arrange the oysters taking care not to spill liquor. Add a 1/2 teaspoon ramp butter to each, carefully slide into the oven, and cook until oysters are bubbling and fragrant but not at all burned, 8 - 10 minutes.
  7. Serve oysters with lemon wedges, sea salt, ramp butter, and halved radishes. Leftover ramp butter can be covered and refrigerated for up to 5 days.

Share It To Your Friends!

Share to Facebook