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Epicurious

Safety First Oyster Roast

Fresh briny oysters out of a jar satisfy our periodic oyster craving without the hassle of shucking. To cheat, swap the half shell for a casserole dish and dress the oysters with smoky shallots, butter, and lemon. A few minutes under the broiler and you’ve got a seaside party anywhere, anytime. Slurp them up with saltines. Cold beer, sparkling wine, and dry white wine are what we’re drinking.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 pound fresh oysters (about 24), drained (buy the jarred ones like we do or have your fishmonger shuck them for you)
4 tablespoons (1/2 stick) butter
2 medium shallots, finely chopped (about 1/4 cup)
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons bottled smoke
Kosher salt
Freshly cracked black pepper
Chopped fresh parsley

For Serving

Saltines, hot pepper sauce, and lemon wedges

Preparation

  1. Step 1

    PLACE the oysters in a pie plate or gratin dish in a single layer.

    Step 2

    MELT the butter in a small skillet. Cook the shallots in the butter over medium heat until softened, about 5 minutes.

    Step 3

    STIR in the wine, lemon juice, and bottled smoke. Season with a pinch of salt.

    Step 4

    COOK an additional 3 minutes to reduce the sauce until slightly thickened. Meanwhile, heat the broiler.

    Step 5

    POUR the sauce over the oysters and season with pepper. Broil the oysters about 4 inches from the heat source for 5 minutes.

    Step 6

    SPRINKLE with parsley. Serve with saltines, hot pepper sauce, and lemon wedges.

Cheater BBQ
TagsOysterShellfishSeafoodMainSnackStarterBrunchDinnerQuickEasy30 Minutes or LessBroilNew YearsSummerCookbooks
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