Roasted Oysters in the Shell
- Oysters
- Pepper
- Salt
- Lemon juice
Scrub the oyster shells through and through. Lay them in a large roasting pan with the round side down so they retain the juices as they cook. They may be roasted in a hot oven, on top of the stove, in a steamer or under a blaze of a gas stove.
When the shells open, remove the upper shell and serve the lower shells, as many as will go on a hot plate, each one with a hot oyster in its own juice. Dust with pepper and salt and squeeze a dash of lemon juice over each. Serve immediately and your guests will love it.
If desired, they may be slipped from the shells upon slices of buttered toast and the juice poured over.
When the shells open, remove the upper shell and serve the lower shells, as many as will go on a hot plate, each one with a hot oyster in its own juice. Dust with pepper and salt and squeeze a dash of lemon juice over each. Serve immediately and your guests will love it.
If desired, they may be slipped from the shells upon slices of buttered toast and the juice poured over.
Submitted by May 29, 2010
15 min 30 min 45 min
15 min 30 min 45 min