Oyster Bake!

I’m going to start by saying this was all Tim’s doing – I take no credit! It was Oscar Sunday, he wanted to make something special and decided on oysters – so off to Pier 46 we went.  Eric was there and he told us just what to do – as always – and even hooked us up with some garlic butter (Thanks, Eric!).

For the first 22 or so years of my life, I refused to try oysters, which is funny because my dad is the biggest fan of raw oysters. We spent every summer growing up in our summer house, which is literally on Malpeque Bay…yes, that Malpeque…and I had never even tried one! Since I met Tim, we’ve been working on expanding my palate and I’m slowly acquiring the taste/texture of raw oysters. These baked ones were much more manageable and even…dare I say it?…enjoyable!

Baked Oysters
serves 6 as an appetizer

Eric actually recommended grilling these, but we decided to use the oven instead and they turned out great. Read on for our technique.

2 dozen oysters – have your fishmonger recommend the best for BBQ-ing

Preheat oven as high as it can go (500F+).  While oven is preheating, scrub oysters and make the Hog Wash (see below).

Lay oysters on a single layer on a baking sheet (or two). Place in oven and keep an eye on them – when a couple of the shells have opened, they’re ready!

Let cool for as long as you can wait and then use an oyster knife to open them all up. Try to be careful and not spill the oyster juice.

Top with Garlic Butter and/or Hog Wash and/or Sriracha and serve! (Our two dozen were gone in 5 minutes!)


Hog Wash – recommended by Eric
by the Hog Island Oyster Company

1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

Mix it all up and serve with oysters (just spoon it in!)


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