How To Broil Oysters Without The Shell |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
fresh oysters well drained (at least 24) you want 4 or 5 per person |
1 stick of butter melted |
3 dashes of worchestershire |
1 lemon juiced-fresh |
1 clove of garlic minced |
a few grinds of fresh black pepper |
6 fairly thick slices of sourdough bread, toasted lightly on both sides |
chopped parsley |
wedges of lemon |
louisiana hot sauce |
Directions:
1. Preheat the broiler to highest heat.
2. Melt butter on stove top with the garlic clove.
3. Remove from heat and stir in lemon juice and worchestershire, and a few grinds of fresh black pepper.
4. 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.
5. Dribble butter mixture on top and run under the broiler until the oysters start to curl around the edges.
6. Should not be more than five minutes.
7. Serve immediately using a spatula to transfer hot bread and oysters to a plate. Sprinkle with chopped parsley if you must.
8. Garnish with a lemon wedge.
9. Pass hot sauce if desired.
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