Roasted Oysters
Ingredients
Directions
Prepare and roast
Wash the oyster shells thoroughly.
Place the shells in pans or on a hot kitchen range.
Roast until the shells begin to open, then remove them immediately.
Serve
Serve the oysters on a hot vegetable dish or in their upper shell on heated plates.
Allow each person to dress their oysters as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oysters
- The main ingredient; heat cooks the oyster meat inside its shell while the shell's liquor keeps it moist.
The step that matters
Remove the oysters as soon as the shells begin to open. Oyster meat is delicate and firms and toughens quickly when overheated. Pulling them off the heat at the first opening keeps the flesh tender and juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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