Roasted Oysters

I grew up eating lots of oysters. Daddy and Grandaddy had a secret spot somewhere on the Matanzas river north of where we lived. They would roast them on a rack over an open fire with wet gunny sacks over them to make them steam open. Stan did NOT grow up eating them. A few years ago a friend said she put raw oysters in a plate with a damp towel over them and microwaved them for about 3 minutes until they steamed open. Well, that was ok, but i wanted more then six or eight oysters. It finally came to me that I could basically do the same thing in the oven with lots more oysters!


Unshucked oysters
Lemons wedges (optional)
Datil pepper sauce, Tabasco, or cocktail sauce (optional)
Saltine crackers (optional)

Two dozen nice plump ones!


Heat oven to 475 degrees. Scrub unshucked oysters well to remove any sand. Arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3 inch of hot tap water into pan. Cover the oysters with clean very damp dishcloth or kitchen towel. Bake for 7 minutes, or until oyster shells have begun to open.

Scrubbed oysters placed in a single layer on rack
Spread a clean very damp dishcloth over the oysters
Remove oysters in about 7 minutes, or when they begin to pop open.

Using gloves or tongs, transfer oysters to a serving bowl or bucket. Use a glove or folded dishcloth and an oyster knife to open the oysters. Dress with your favorite condiments and serve with crackers, if desired. Personally, I like them straight out of the shell, undressed.

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