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Broiled Oysters

Broiled oysters served with parsley, lemon, bacon or on cream toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Oysters

Ingredients

Directions

Prepare

  1. Clean the oysters and dry them with a towel.

  2. Dip the oysters in melted butter, then coat with seasoned crumbs.

Broil and serve

  1. Place the oysters in an oyster broiler and broil, turning often, until plump.

  2. Serve garnished with parsley and lemon sections, or with bacon or on cream toast with oyster juice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Main ingredient that turns plump and tender when broiled.
Melted butter
Carries the crumbs and adds richness and browning as it cooks.
Very fine seasoned crumbs
Form a light coating that helps the oysters brown and holds in moisture.

The step that matters

Broil until plump, turning often. Oysters cook quickly, and overcooking makes them tough and shrunken. Turning often exposes every side to heat so they cook evenly and the coating browns without drying out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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