grandma jean's baked oysters~ from savoring cape cod
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.
prep time
10 Min
cook time
15 Min
method
Bake
yield
6 (dinner) or 10 (appetizer)
Ingredients
- "THE WORLD IS MY OYSTER!" SAYS WELLFLEET
- 2 - dozen oysters, opened and on the half shell
- 1/2 cup seasond bread crumbs
- 1 tablespoon olive oil
- 1 tablespoon butter or margarine
- 3 slices of bacon
- - salt and pepper to taste
- - lemon wedges
How To Make grandma jean's baked oysters~ from savoring cape cod
-
Step 1Preheat oven to 425 degrees. In greased 9 x 13" pan (preferably glass) place uncooked oysters. -
Step 2Use 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.
-
Step 3Bake for 12-15 minutes. Serve warm with lemon wedges. Serves 6 (dinner) 10 (appetizers)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Seafood Appetizers
Category:
Seafood
Tag:
#Quick & Easy
Keyword:
#lemon
Keyword:
#crumbs
Ingredient:
Seafood
Method:
Bake
Culture:
American
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