Oysters are a special winter treat and we love to order a fresh batch when we can to celebrate the new year. My personal favorite way to eat fresh oysters is raw with a squeeze of lemon. But sometimes in the dark of winter, a little heat is called for. This year we enjoyed our celebratory oysters baked in a bed of coarse salt. Baked oysters are so easy to make and the way the flavors mingle is a true delight!
We picked up Blue Point oysters from the Atlantic coast. These were very fresh; nice and plump and full of juice. Rinse the oysters of sand and debris and shuck them with an oyster knife taking care to protect your hands.
20 oz of coarse salt will fill the Ironwood Skillet with enough to provide a stable bed for the shells. Once the oysters are nestled in place, add to each a sliver of salted butter, a spoon full of minced shallot, a pinch of minced parsley, a squeeze of lemon, and a few salt crystals.
Bake in the oven at 425ºF until the liquid is bubbling and slightly reduced, about 15 minutes. I recommend keeping a close eye on the first batch and making note of the timing as it will vary widely depending on the oven and the size of the oysters.
Enjoy with the beverage of your choice!
Happy New Year! Ted