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:

For more ideas and recipes, check the Mariner’s Menu blog at: Information on seasonal seafood can be found by visiting:

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.

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