How to broil oysters without the shell
From notyourmomma 17 years ago
- 10 minutes to make
- Serves 6
We used to do oyster roasts all the time, just chargrilling them over a fire until the shell would split, squirt them with a lemon butter and eat. Since it has become increasing harder to come by oysters in the shell, this is a broiler version that recalls the same flavor and can be done in the home kitchen. Read more Not the same as sitting on the beach, slurping down a few but good enough. Best with a really cold beer or a nice iced bottle of white wine. See less
Ingredients
- fresh oysters well drained (at least 24) you want 4 or 5 per person shopping list
- 1 stick of butter melted shopping list
- 3 dashes of Worchestershire shopping list
- 1 lemon juiced-fresh shopping list
- 1 clove of garlic minced shopping list
- a few grinds of fresh black pepper shopping list
- 6 fairly thick slices of sourdough bread, toasted lightly on both sides shopping list
- Chopped parsley shopping list
- Wedges of lemon shopping list
- louisiana hot sauce shopping list
How to make it
- Preheat the broiler to highest heat.
- Melt butter on stove top with the garlic clove.
- Remove from heat and stir in lemon juice and worchestershire, and a few grinds of fresh black pepper.
- On a baking sheet, place the sourdough toast (I've even used English muffins in a pinch), top each slice of toast with four or five fresh drained oysters.
- Dribble butter mixture on top and run under the broiler until the oysters start to curl around the edges.
- Should not be more than five minutes.
- Serve immediately using a spatula to transfer hot bread and oysters to a plate. Sprinkle with chopped parsley if you must.
- Garnish with a lemon wedge.
- Pass hot sauce if desired.
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