Roasted 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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