Happy Monday Morning!
Over the week of Christmas, Wheat and I got a bushel of oysters. I made Oyster Dressing for Christmas with them, we took them to his parents’ house for Kirbo Christmas, and we ate a whole bunch of them using this recipe for P&J’s Garlic Lemon Oysters.
I do declare this may be my new favorite way to eat oysters. It’s simple and light and lets the flavor of the oysters really shine through, rather than masking it.
First, you’ll need to shuck yo’self a whole bunch of oysters. As in, shuck as many as you’re going to eat.
P&J’s Garlic-Lemon Oysters Recipe
tweaked only just a little!
– oysters on the half shell
– 1 stick unsalted butter
– 2 or 3 small garlic cloves, minced or pressed
– juice of 3 small lemons (or 1/3 cup)
– 3/4 teaspoon salt
– a few hefty shakes of Crystal hot sauce (or ya know, to taste)
Arrange the oysters on a half sheet pan preheat your oven to 425 degrees Fahrenheit. In a small skillet, melt the butter over medium low heat. Add the garlic and cook until soft and translucent. Stir in the lemon juice, hot sauce, and salt. Lower the heat and simmer one minute or so. Put a teaspoon or so of the hot mixture in each oyster shell, or more if your oysters will hold it. Bake seven (7) minutes or until the edges of the oysters just begin to curl. Serve immediately with warm french bread. Or just some saltine crackers, if you’re out of freshly baked french bread.
Seriously. Some of the best oysters yet! I usually get far too ancy and end up eating all our oysters raw or making oyster dressing, but this is worth every second of waiting and effort required.
I can totally see how some warm, crusty french bread would be an excellent dipping medium for extra sauce. My saltines didn’t dip all that well, and the oysters don’t even need a cracker, they’re so good.
How’s that for a Monday recipe?
Bundle up out there – it’s freezing!