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Yield
Serves : 6
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.

Step 2    

Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)

Step 3    

Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.

Step 4    

Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

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