Recipe Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose
- Entrée / Appetizer
- Year Round
- 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
- 2 cups rock salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon tarragon vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 strips bacon, cut unto 1-inch pieces
Preparation Directions (video)
- Return drained oysters to bottom shells.
- Place filled shells on a bed of rock salt in a large, shallow baking pan.
- Preheat a low broiler. In a small saucepan combine oyster liquor, lemon juice, vinegar, mustard, celery seeds, pepper and butter. Warm sauce over low heat, stirring until butter is melted and ingredients are combined.
- Spoon sauce over oysters in shells. Top each oyster with a piece of bacon.
- Broil 6 to 8 inches from heat for 10 to 15 minutes or until bacon is crisp and oysters begin to riffle around edges.
- Black pepper-coated bacon may be used and ground pepper eliminated from recipe.
- Tarragon vinegar adds acidity and a slight licorice flavor reminiscent of Pernod or anisette in Oysters Rockfeller.
- Serve with Louisiana-style hot pepper sauce.