Monday, November 29, 2010

Fire Roasted Oysters

Early American settlers learned to roast oysters from the Native Americans who lived in coastal areas, and roasted oysters became a staple of their diet. While raw oysters are delicious without cooking, some people find the consistency unpalatable. Oysters are very easy to roast in their shells over a fire or on a grill. The heat from the fire allows the oyster to steam in its shell, poaching the oyster inside.

1 dozen oysters (or more!)
wood or charcoal

Select fresh unopened oysters from your fish market. Give the oysters a good rinsing to remove dirt and mud, and then start your fire. You can use a grill or a fire pit. We use our fireplace and burn oak or hickory which makes for hot coals and less smoke. Once your fire is very hot and well established, place the oysters on a rack or tray.

Make sure they are all in one layer to ensure even roasting. In 3-5 minutes (depending on the temperature of your fire,) the oysters should begin to pop open. Using an oven mitt or glove, remove the oysters from the fire and open the outer shell using an oyster knife. Arrange oysters on a plate and serve with your favorite oyster dressing. Slurping is optional!


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