Roasted Oysters


  • Dozen oysters
  • Mignonette sauce (recipe below)
  • 1 lemon


Run the oysters under cool water and scrub clean with a stiff brush.

Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer on a large cookie sheet fitted with a cooling rack. Pour 1/2 an inch of water into pan, and bake for 7 minutes, or until oyster shells have begun to open.

Meanwhile, make the Mignonette Sauce:

  • ¼ cup red wine vinegar
  • 1 tablespoon minced shallot
  • ¼ teaspoon freshly ground black pepper

Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters, serve with lemon wedges.