Grandma Jean's Baked Oysters~ From Savoring Cape Cod

Carol Junkins

By
@CarolAJ

When asked about her favorite recipe for oysters, Polly Stubbs Magenau, granddaughter of J.A. Stubbs, asserts there is no better way to eat them than raw - no salt, no butter, no cocktail sauce and no Tabasco. So for those who like them cooked, try this recipe.

In 1838, J.A. Stubbs, opened a stall at historic Faneuil Hall Market in Boston. He shipped oysters from beds in Wellfleet, Pocasset, Rhode Island and Maryland. In his guide to Cape Cod, Thoreau made memorable an overnight at the home of a colorful character, "The Wellfleet Oysterman, who lived on Williams Pond.
note: My husband currently has an oyster bed along the Audubon in Wellfleet today.


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Rating:

Comments:

Serves:

6 (dinner) or 10 (appetizer)

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

"THE WORLD IS MY OYSTER!" SAYS WELLFLEET

2
dozen oysters, opened and on the half shell
1/2 c
seasond bread crumbs
1 Tbsp
olive oil
1 Tbsp
butter or margarine
3 slice
of bacon
salt and pepper to taste
lemon wedges

Directions Step-By-Step

1
Preheat oven to 425 degrees.
In greased 9 x 13" pan (preferably glass)
place uncooked oysters.
2
Use olive oil and butter to saute' bread crumbs. Spread bread crumbs over oysters.
Cook 3 strips of bacon until nearly done and cut with scissors into squares. Arrange bacon squares on top of oysters and bread crumbs.
Add salt and pepper to taste.
3
Bake for 12-15 minutes. Serve warm with lemon wedges. Serves 6 (dinner) 10 (appetizers)

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon, #crumbs