Fresh briny oysters out of a jar satisfy our periodic oyster craving without the hassle of shucking. To cheat, swap the half shell for a casserole dish and dress the oysters with smoky shallots, butter, and lemon. A few minutes under the broiler and you’ve got a seaside party anywhere, anytime. Slurp them up with saltines. Cold beer, sparkling wine, and dry white wine are what we’re drinking.
Recipe information
Yield
makes 4 servings
Ingredients
For Serving
Preparation
Step 1
PLACE the oysters in a pie plate or gratin dish in a single layer.
Step 2
MELT the butter in a small skillet. Cook the shallots in the butter over medium heat until softened, about 5 minutes.
Step 3
STIR in the wine, lemon juice, and bottled smoke. Season with a pinch of salt.
Step 4
COOK an additional 3 minutes to reduce the sauce until slightly thickened. Meanwhile, heat the broiler.
Step 5
POUR the sauce over the oysters and season with pepper. Broil the oysters about 4 inches from the heat source for 5 minutes.
Step 6
SPRINKLE with parsley. Serve with saltines, hot pepper sauce, and lemon wedges.
