- Course: Hot Appetizer, Tapas/Small Plates
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 6 Times
No matter what season you visit Rock Hall, Maryland, people are cooking up the finest Chesapeake seafood. During the cold winter months on this waterside outpost, the locals prepare an old-fashioned oyster roast, which is pure, honest, and straightforward.
- 12 large oysters
- 2 slices of bacon, lightly fried and cut into 12 pieces
- Hot melted butter, for dipping
- Lemon wedges, for accompaniment
Preheat the oven to 450°F. Line a platter with a folded napkin and set aside.
Scrub the oysters well in cold water. Lay them on a baking sheet and place in the hot oven for about 10 minutes, or until they just begin to open.
Meanwhile, prepare the bacon and put the butter in a bowl. Using a dry towel to hold the hot oysters, use the blunt edge of a knife to pry the oyster shells open and remove the top shell. Pour off the oyster liquor into the butter.
Serve the oysters in their bottom shells, topped with a piece of bacon, on the platter. Serve with the warm liquor-enriched butter and lemon wedges.
© 1998 John Shields
Note from Cookstr's Editors
Nutritional information is based on 4 servings, but does not include hot melted butter for dipping.