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grandma jean's baked oysters~ from savoring cape cod

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

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.

►
(1 rating)
yield 6 (dinner) or 10 (appetizer)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For grandma jean's baked oysters~ from savoring cape cod

  • "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

How To Make grandma jean's baked oysters~ from savoring cape cod

  • 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)
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