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Oven-Opened Oysters with Lemon Olive Oil

I love oysters, but neither my husband nor I are good at prying them open. This recipe lets you forget about your oyster-shucking skills, good or bad—the heat takes the place of an oyster knife.

Olive oil is not a traditional accompaniment for oysters, but a dash of Meyer lemon or Eureka lemon oil tames the bivalves' austereness.

Rock salt in the baking pan steadies the oysters so their juice stays in the shells as they bake.

Serve as a first course. The number of oysters is just a suggestion. Bake more for true aficionados, increasing the rock salt and lemon olive oil accordingly.

2 to 4 servings


- 2 dozen small or medium fresh oysters in their shells
- 2 cups (2 pounds) rock salt
- ½ cup (4 ounces) Meyer lemon or Eureka lemon olive oil
- freshly ground black pepper


Preheat oven to 500°F.

Pour the rock salt into a baking pan and nestle the oysters in it. (If you are baking more, or if the oysters are medium sized, you may need two pans.)

Bake until the oysters just start to open, about 7 minutes.

Put sufficient protection on the table, then take the oysters to the table, still in their baking pan.

Provide a cruet of lemon olive oil and a peppermill so diners can season them to taste.




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