Roasted Oysters
Recipe from Better Homes and Gardens

Oysters pop open in the oven as they roast, making it easier to remove the delicious meat. Chopped onion and tomato become the tasty garnish.


Roasted Oysters


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Total Time: 10 mins
Servings: Makes 24 appetizer servings
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Ingredients
 
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  • 4  dozen  fresh oysters in the shell (Bluepoints or other large flat-shell oysters)On Sale
  • 3  pounds  rock saltOn Sale
  • 1  cup  diced tomatoes, drainedOn Sale
  • 1  cup  thinly bias-sliced green onions (8)On Sale
  •     lemon wedgesOn Sale
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Directions
1.
Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange one dozen of the oysters, curved shell down, on rock salt so the oysters are stabilized.
2.
Bake in a 400 degree F oven for 10 minutes or until the top shells just begin to open. Remove oysters as they pop and continue baking until all are done. Repeat with remaining oysters.
3.
Hold the roasted oyster in an oven mitt with the flat side up. Using a strong-bladed knife with a hand guard, insert the knife tip into the hinge between the shells. Twisting the blade to pry open the oyster, move the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the top shell of the oyster. Slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the oyster on the half shell. Discard any bits of shell on the oyster. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon each tomatoes and green onions. Serve with lemon wedges. Makes 24 appetizer servings
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Recommended Recipe:
Grilled Oysters Rockefeller
Grilled Oysters Rockefeller

"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.

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