Meyer lemon and oysters are two icons of Bay Area living. Here they combine in an oyster roast that is a perfect way to create the California lifestyle in your own kitchen. Eat them in the backyard for the full effect.
Ingredients
- 3 dozen unshucked oysters, scrubbed
- 4 ounces butter, softened
- Grated zest from 2 lemons, preferably Meyer; cut lemons into large wedges
- Sea salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
569 calories; 33 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 285 milligrams cholesterol; 935 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Arrange oven racks in lower and upper thirds of oven. Heat oven to 400 degrees. Spread oysters in a single layer in two roasting pans. Roast oysters for 6 to 8 minutes, or until shells begin to open. Remove from oven.
- While oysters roast, mash together butter and lemon zest with a pastry blender or fork. Season with salt. Continue mashing until well blended.
- Using a shucking knife and a towel to hold onto oysters, remove top shells and loosen oysters. Put oysters in bottom shells; place in roasting pans. Dab about 1/2 teaspoon of lemon butter on each oyster. Return pans to oven and roast 2 to 3 more minutes, just until butter is melted. Serve oysters with wedges of lemon.
15 minutes
Dining and Cooking