Roasted Oysters
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.
Place the shells in a pan or on a hot hearth stone.
Roast and serve
Roast in a 400°F (200°C) oven until the shells begin to open.
Remove the oysters as soon as they open to prevent losing the liquor.
Serve immediately on a hot vegetable dish or in the lower shell on heated plates.
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
- Are the main food; cooking the shells open gently heats the flesh while it keeps its own liquor.
- Coarse sea salt
- Provides seasoning; the record lists it as an ingredient but gives no step for using it.
The step that matters
Removing the oysters as soon as they open. Continued heat toughens the oyster flesh and drives off its natural liquor, so the moment the shells begin to open is when to take them out.
“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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