Oven-Roasted Oysters
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 100 to 120unshucked oysters, scrubbed clean
- 6small lemons, cut into wedges
- Tabasco, or other pepper sauce
- Sour orange mignonette (see recipe)
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Preparation
- Step 1
Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour ⅓. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Step 2
Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
Private Notes
Comments
A bed of Kosher salt works well; you can get the “level” the oysters to keep the liquor from spilling. No water in this method, just a dry bake. Might take a bit longer, but the method is oven to table and makes a nice presentation.
This works well if you have a rack that cradles the oysters well enough so that none of the juice is lost when the shells open.
No suitable cooking rack? Just use a bed of kosher salt in a sheet pan and no loss of oyster liquid.
This is a great and pretty easy way to roast oysters when you don't want to bother with a grill or oysters pit, but here's the thing: you don't need to put water in the bottom of the pan, and you can do them on sheet trays. The crumpled foil trick works. Let this be the recipe that liberates you from cooking oysters in a steamer pot.
Baguette slices with center pulled out, any spilled liqueur is caught.
Use lightly crumbled foil to make leveling beds for the oysters.
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