Oysters Roasted
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the oyster shells thoroughly.
Roast and open
Place the shells on hot coals, a hot stove, or in a 400°F (200°C) oven.
Open the shells with an oyster knife, ensuring none of the liquor is lost.
Serve
Serve immediately on hot plates with toast.
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
- Main ingredient; heat cooks the oysters in their shells, loosening them so they open easily.
- Toast
- Crisp, dry base that soaks up the oyster liquor and adds contrasting texture.
The step that matters
Opening the shells without losing the liquor. Oysters hold their own briny liquor inside the shell. Heat relaxes the muscle that keeps the shell closed, so a shell opened carefully with a knife keeps its juices, which keeps the oyster moist and flavorful.
“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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