Broiled Oysters

another fresh seafood idea

Broiled Oysters. Photo by Vanda Lewis

Broiled Oysters. Photo by Vanda Lewis

To broil in-shell clams and oysters, scrub the shells with a stiff brush under, cold,
running water. Open and leave on half of the shell (for oysters use the deep half).

Broiling and grilling are basically the same method. Both use dry, intense heat. The only difference is that in broiling the heat is above the food while in grilling it is below it. You can substitute most broiling recipes for grilling and vice versa.

  • 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.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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