Recipes by Joyce Taylor
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: firstname.lastname@example.org.
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
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.
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