“The old way to “roast” oysters was to stock up on a large quantity of fire wood, scoop out a pit in the dirt or build an elevated base over which a heavy metal plate could be placed directly over a blazing fire. The oysters were then poured atop the plate and covered with a heavy layer of wet burlap bags. After they were cooked the oysters were carried a shovel-full at the time to the table. Nowadays most caterers use steamers capable of large-scale production, which can feed, at decent intervals, hundreds of people at the time. For smaller affairs simply place them in a single layer, cup side down, (oysters have a flattish side and a cupped side. The cupped side is down to hold the liquid) in a rimmed baking or pizza pan and sticking them in the oven under high heat until they begin to open. Have a thick layer of newspapers on the kitchen table along with knives and rags and containers of butter and lemon juice and SAY AMEN!”
Excerpted from (Oyster) Shots!, Nov. 8, 2012
12 shot servings
1 8-ounce can of spicy hot V-8 juice
1 teaspoon of ground horseradish
1 teaspoon Lea & Perkins Worcestershire sauce
12 ounces vodka
1 dozen shucked and chilled raw oysters
2 lemons sliced into 12 wedges
12 old fashion glasses
- Stir the V-8, horseradish, and Worcestershire together in a pitcher and chill. Mix 12 ounces of vodka ino the pitcher and stir well.
- Place an oyster in the bottom of each glass. Pour equal amounts of vodka mix into each glass and hang a lemon on each rim.
- The Local Palate Test Kitchen