Char Kway Teow
Matt Lee, Ted Lee, Fatty Crab
62 ratings with an average rating of 3 out of 5 stars
62
15 minutes
Oven-Roasted Oysters
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 100 to 120unshucked oysters, scrubbed clean
- 6small lemons, cut into wedges
- Tabasco, or other pepper sauce
- Sour orange mignonette (see recipe)
Preparation
- Step 1
Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour ⅓. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Step 2
Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
Private Notes
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Cooking Notes
Mike
A bed of Kosher salt works well; you can get the “level” the oysters to keep the liquor from spilling. No water in this method, just a dry bake. Might take a bit longer, but the method is oven to table and makes a nice presentation.
Cat M
This works well if you have a rack that cradles the oysters well enough so that none of the juice is lost when the shells open.
UWSGrrl
No suitable cooking rack? Just use a bed of kosher salt in a sheet pan and no loss of oyster liquid.
Pete from VA
I grow oysters and so eat them frequently. Using a bed of salt looks great but is messy to clean up and wasteful. I use a large sheet of heavy duty aluminum foil crumpled to make a soft bed the oysters can be pushed down to support. Also makes clean up easier - just dump off any spilled juices and toss the foil.
Nancy
Use lightly crumbled foil to make leveling beds for the oysters.
hannah
I use my madeleine pan (made for larger madeleines) instead of buying a 1 use oyster pan for roasting and it fits perfectly.
SUPPY
Great basic preparation for oysters. Perfect for when you don’t have a willing shucker in the house. We had larger oysters so cook time was slightly longer. I had some leftover garlic butter, mignonette and seaweed butter and had fun mixing and matching the various sauces in the warm oysters. Fun, easy and delicious!
Pete from VA
I grow oysters and so eat them frequently. Using a bed of salt looks great but is messy to clean up and wasteful. I use a large sheet of heavy duty aluminum foil crumpled to make a soft bed the oysters can be pushed down to support. Also makes clean up easier - just dump off any spilled juices and toss the foil.
Ricky Carandang
Try using harima oysters from Japan. Fat, silky, and meaty with a more subtle brininess. Also try washing it down with an artisanal espadin mezcal. Had it with Herencia de Sanchez. The smoky salty flavors complimented the oysters beautifully.
UWSGrrl
No suitable cooking rack? Just use a bed of kosher salt in a sheet pan and no loss of oyster liquid.
Mike
A bed of Kosher salt works well; you can get the “level” the oysters to keep the liquor from spilling. No water in this method, just a dry bake. Might take a bit longer, but the method is oven to table and makes a nice presentation.
Ellen nelson
Delicious. Just make sure you have the best oysters.
Cat M
This works well if you have a rack that cradles the oysters well enough so that none of the juice is lost when the shells open.
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