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ROASTED OYSTERS
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During my college days, in the 60's, in Tallahassee, oysters were purchased at a gas station south of town. They were Apalachicola Oysters and were $2/bushel.
They were thrown in the fire, and when they popped, they were pried open using a stage/buck knife.
Far too often, diners went to the ER for stitches in their hands caused by these sharp knives and/or too much beer.
Throughout the Maryland Eastern Shore, there are many recipes for Roasted Oysters, complete with a variety of toppings and sauces.
This recipe is basic; oysters with no toppings, no sauces.
Victor Laws, Lyd's uncle, served this to the men of the family for years during the Yuletide season.
Shucking oysters is a skill/art which will not be described here, at this time.
Suffice it to say that each shell has an oyster and oyster liquor which are an acquired taste.
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| Ingredients: |
There is only one ingredient: Oysters (still in the shell, still alive)
We prefer those taken off the coast of Chincoteague, Virginia, on the Delmarva Peninsula.
The quantity is to be governed by the shellfish appetites of the attendees.
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| Procedures: |
Preheat the oven to 350o
Rinse the individual shells with a brush to remove the dirt, silt, sand, barnacles, etc. which may be present.
Arrange the shells on a jelly roll pan (some liquid will exude during roasting)
Roast for 12-14 minutes or until the oysters "open up."
Dump the oysters into the serving area and put another pan-load into the oven.
Shuck and consume!
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| Notes: |
2019-02-17: We had a half-peck for SKDL.
2017-12-21: We purchased 1/2 peck from How Sweet It Is for the annual Christmas roasting day.
2016-12-22: 1/2 peck from How Sweet It Is was perfect for Bill and me.
2015-12-20: a peck from How Sweet It Is for Bill and me.
2014-12-23: a 1/2 bushel of Chincotaegue ($45) from How Sweet It Is for Bill and me. Again, this was too much. Next year, I'll get less
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02/24/2019
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