Baked Oysters with Pimento Cheese Recipe

Baked Oysters with Pimento Cheese

Serves 6

We love these easy baked oysters! Ask our fishmongers to shuck the oysters for you, keeping the bottom shell. Or, put whole oysters in a hot oven for a minute just until they open, then carefully remove the top shell. (Use care: shells may be hot.) Find the pimento cheese in our Prepared Foods Department.


  • 1 dozen medium fresh oysters
  • 1/2 cup Metropolitan Market Pimento Cheese
  • Lemon wedges, optional
  • Optional:
  • Coarse salt or uncooked rice (to help level the oysters while baking)


  1. Preheat oven to 400°F.
  2. Shuck oysters, leaving oysters in bottom shell and discarding tops.
  3. To keep oysters from tipping while baking, sprinkle a layer of coarse salt or rice on a rimmed baking sheet. Place oysters on salt or rice, if using, or directly on the baking sheet.
  4. Spoon 1/2 tablespoon pimento cheese on each oyster.
  5. Bake for 8 to 10 minutes, until oysters are cooked and cheese is bubbly and begins to brown.
  6. Serve warm, with a squeeze of lemon, if desired.


Amount Per Serving (based on 6 servings)
Calories: 130
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Sodium: 400 mg
Carbohydrates: 8 g
Fiber: 0 g
Sugar: 3 g
Protein: 7 g
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