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Broiled Oysters With Peach and Paprika

Broiled Oysters With Peach and Paprika 24.000
Book Report May 25, 2011

Here, the combination of sweet jelly with the slight bite of the smoked paprika is a winner.

Serve the oysters as a light meal or as an appetizer. They are also great served straight from the oven as a cocktail canape.

Servings: 24 oysters
  • 24 oysters, washed thoroughly
  • 2 tablespoons unsalted butter
  • 2 tablespoons peach jelly
  • 1/2 tablespoon sweet smoked Spanish paprika (pimenton)
  • 1 cup fine dried bread crumbs


Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler.

Shuck the oysters and discard the top shells. Arrange the oysters on a baking sheet so that they hold their juices; you might need to lay down a base of salt to stabilize them.

Melt the butter with the jelly and the smoked paprika in a small saucepan over low heat. Place a small spoonful of the mixture on top of each oyster. Top each with a sprinkling of bread crumbs.

Broil until the edges of the oysters begin to curl and the bread crumbs are crisp and golden brown, about 3 minutes. Serve immediately.

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Recipe Source

Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).

Tested by Sarah Meyer Walsh.

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Nutritional Facts

Calories per oyster: 40

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 10mg 3%

Sodium: 65mg 3%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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