Oyster Delight

These recipes are about as easy as you could imagine. They are exerpted from Alex's oyster cookbook, titled "Oyster Delight by Jonathan Mite."

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Open-Fire Roasted Oysters

What you will need:

6-24 oysters per person
Butter
Chopped Garlic
Salt & Pepper
French bread or toast points

This is one of my very favorites and is also one of the easiest recipes to prepare. It is great as a starter or as a main course for a barbecue. That is why I’ve been rather vague about the quantities you will require.

For this you will need a good hot wood or charcoal fire and a sheet of metal (cookie tin) to go over it. An old iron frying pan will do for small amounts. This is great for a cookout on a deserted beach.

Heat the sheet of metal on the fire until it is red hot. Place the unopened oysters on it and allow them to roast for 5-6 minutes (possibly a little longer) until they open their shells enough to admit a knife blade. Be very careful when doing this, because many times the oysters will burst open with a miniature explosion sending scalding water and pieces of shell far and wide. Melt the butter in a heat-safe bowl at the end of the sheet of metal, and season to taste with garlic, salt, and pepper.

As the oysters open, remove the top shell, cut out the meat, and dip it into the hot butter. Eat as you cook, but don’t be surprised at the quantity everyone will consume! The oysters will take on a slight charcoal smoked flavor, which is simply marvelous. Serve with long French bread or toast. Lemme at ‘em!

Note: Complement with a nice refreshing glass of white wine or champagne if Guinness is hard to come by.