Cast Iron Roasted Oysters
From Carrie Morey's Hot Little Suppers cookbook
- • 36 oyster shell halves, preferably the rounded cup half
- • 1 teaspoon bacon
- • 1 teaspoon green onion
- • 2 teaspoons cheese
- • Black Pepper
Adding the cheese, bacon, green onions, and pepper makes it quick & easy to perfection. But whether you are shucking and eating raw, roasted, or inside a cast iron, here are some things I’ve learned along my oyster-eating journey.
My South Carolinian dad has a rule that oysters are in season during months with an “R”. My friend, Trey at Lowcountry Oyster Co. taught me that the deeper the cups, the more mature the oysters are.
However, my all-time favorite tip is to have children who love shucking oysters!
It makes the process considerably easier and more enjoyable for everyone
- Preheat the oven to 425 degrees F
- Pour a layer of salt into a cast-iron skillet. Nestle the oyster shells in the salt. You may have to do this in batches or use more than one skillet.
- Divide the oysters among the shells. 2 oysters per shell. Top each with 1 teaspoon bacon, 1 teaspoon green onion, and 2 teaspoons cheese. Give each oyster a few grinds of black pepper.
- Roast until the cheese melts and is bubbly and slightly browned, 8-10 minutes.