Fresh oysters have become a staple item at Bee’s marketplace. This food, along with eggs, when they are fresh, are the worlds purest and most delicious foods. Although intimidating, they are simple to prepare and pack a healthy dose of vitamins and minerals. They essentially filter algae from the water and those algae are incredibly nutrient dense.
They had a fresh shipment of small shooter oysters come in, so I decided to try a dozen. I used to be militant about eating my oysters raw, on the half shell, but I decided to try cooking them this time. I was pleasantly surprised by the result. I roasted them in a cast iron pan, filled with salt. The salt serves two purposes: to stabilize the oysters and to cook them.
If you don’t know how to shuck oysters, a quick YouTube search will demonstrate how to do it. I am always up for an in-person tutorial as well, for the price of a few oysters. Make sure to keep all the liquid you can inside the shell. It turns into a delicious broth that mixes beautifully with the compound butter. Don’t be afraid of the butter and brine mixture boiling out over the sides of the oysters as they cook. This hits the hot rock salt and instantly turns into smoke, which imbues the oysters with that much more flavor.
1 dozen shooter oysters
½ cube softened butter
1 tsp fresh chives
1 tsp fresh cilantro
1 tsp fresh parsley
1 clove garlic
To begin, fill a cast iron pan with just enough rock salt to nest the oysters in, and put it over medium heat. The rock salt will begin to pop; use a lid if you are worried about it popping out of the pan. Shuck the oysters. I would fill another pan with more rock salt to stabilize the oysters while you prepare them. Mince the herbs and garlic. Combine in a bowl with the butter and sriracha. I would recommend using no less than a TBSP but you can add more depending on your desired level of heat. Mix thoroughly and divide equally among the oysters. Nestle the oysters carefully in the hot rock salt and cover with a lid. Cook for 5 minutes, then turn off the heat. The residual heat from the salt will cook them through. Once the oysters are cool enough to handle, squeeze lime over them and eat.