Oysters Roasted
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Wash the oyster shells.
Roast and serve
Place them 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 quickly 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
- Their shells trap the briny liquor, which steams the meat and keeps it moist as it heats.
- Toast
- Crisp bread gives a dry, crunchy contrast to the soft, juicy oyster meat.
The step that matters
Open the shells with an oyster knife, ensuring none of the liquor is lost.. Oysters are cooked in their own liquor, which carries much of their flavour. Losing it dries the meat and dulls the taste, so the shell must be opened carefully while the liquor stays inside.
“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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