Photo of Roasted Oysters with Chimichurri and Tomato-Corn Salad by WW

Roasted Oysters with Chimichurri and Tomato-Corn Salad

Points® value
Total Time
30 min
20 min
10 min
Cooking oysters in the oven keeps them juicy and lets them open naturally. Served with a spicy corn salad-this dish is reminiscent of summer clambakes.



½ cup(s), chopped

Fresh parsley

¼ cup(s), flat leaf, chopped


3 tbsp(s)

Olive oil

1½ tbsp(s)

Minced garlic

1 tsp(s)

Red pepper flakes

1 tsp(s)

Kosher salt

½ tsp(s)


½ tsp(s)

Grape tomatoes

1 cup(s), halved

Cooked frozen yellow corn

1 cup(s), or fresh


1 tbsp(s), minced

Jalapeño pepper

2 tsp(s), minced

Uncooked oysters

12 medium, or large


¼ medium, 2 wedges


  1. Preheat oven to 500 °F and place a large roasting pan on bottom in oven to heat.
  2. Combine chimichurri ingredients in a blender or food processor. Process until smooth (chimichurri can be made up to 2 days before serving). Toss together Tomato-Corn salad ingredients in a small bowl. Drizzle with 2 TB chimichurri and toss to combine.
  3. When ready to eat, remove hot pan from oven and pour in 1 cup of water, add oysters large/protruding side down and cover with foil. Return to oven to roast for 10-15 minutes or until oysters open. Remove oysters with a hot mitt and break off flat half.
  4. Mound 1 cup of salad on the center of each plate, surround with oysters on half-shells, drizzle with remaining chimichurri, and serve.


For this recipe you need to buy live oysters with unblemished and uncracked shells. When you get them home check oysters individually and discard any that smell “off” and/or don’t close when tapped. Scrub briefly under cold water to remove sand and store on a cookie sheet in the back of your refrigerator covered with a damp paper towel until ready to use. Use within 2 days of purchasing. You may want to purchase and cook a few additional oysters. Any that don’t open when cooked should also be discarded.