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Oyster Roast

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Serves3 to 4

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Cocktail Party, Cooking for a date, Formal Dinner Party

Recipe Coursehot appetizer, tapas/small plates

Five Ingredients or LessYes

Mealdinner

Moodfestive, romantic

Taste and Texturebuttery, salty

Ingredients

  • 12 large oysters
  • 2 slices of bacon, lightly fried and cut into 12 pieces
  • Hot melted butter, for dipping
  • Lemon wedges, for accompaniment

Instructions

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.

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