Oysters rockefeller 2

Yield: 4 Servings

Ingredients:

1 pt FRESH SHUCKED OYSTERS
24 ea HALVED OYSTER SHELLS (WELL-C

Instructions:

~----- VARIATION: 4 to 5 lb ROCK SALT Note: FRESH SHUCKED OYSTERS (RINSED AND DRAINED MAKE SURE ALL ***** SHELL PARTICLES ARE REMOVED) To cook: Oysters are best baked using oyster shells rock salt and pie pans to keep oysters hot when served. If shells and salt are not available use a jelly roll pan. Spread rock salt to cover the bottoms of four 6-inch pie pans. Place 6 oyster shells in each pan on top of rock salt. Place 1 oyster in each shell. If using jelly roll pan spread oysters should look a little dry. Remove from oven. Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes until tops are brownish. To serve: If using pie pans place pan salt and oysters on heat-proof dinner dishes and serve immediately. Eat oysters and sauce out of shell with a fork. If not using pie pans place 6 oysters with sauce on each hot serving dish. Yields 24 oysters.