MARINER’S MENU: Broiled Oysters

A hard-to-open oyster shell holds a tasty treat. We share a recipe for broiled oysters from Mariner’s Menu: 30 Years of Fresh Seafood Ideas, a resource book by Joyce Taylor, available at UNC Press and many bookstores. Or to order a copy from North Carolina Sea Grant, call 919/515-9101, or email: sandra_harris@ncsu.edu.

For more ideas and recipes, check the Mariner’s Menu blog at: www.marinersmenu.org. Information on seasonal seafood can be found by visiting: ncseagrant.ncsu.edu/seafood.

Broiled Oysters

When selecting oysters in the shell, make sure they are alive. Their shells should be tightly closed or should close tightly when tapped.

• 1 pint oysters, drained
• 2 slices bacon
• 2 tablespoons margarine or butter
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced green onion
• flour

Fry bacon until crisp. Remove bacon from pan, reserving 1 1/2 tablespoons bacon grease. Add margarine to pan and melt. Add lemon juice, pepper and green onion. Cook until onion is tender, about 2 minutes.

Place oysters in lightly greased shells or ramekins. Dust lightly with flour. Spoon margarine mixture over oysters. Broil about 4 inches from heat until done, about 8 to 10 minutes. Sprinkle with crumbled bacon. Serves 4.

This article was published in the Winter 2013 issue of Coastwatch.

For contact information and reprint requests, visit ncseagrant.ncsu.edu/coastwatch/contact/.