P&J Oysters are the oldest continously operating oyster house in America. Since 1876, P&J’s has been cultivating, harvesting, processing and selling the delicious mollusks to the finest restaurants and the most discriminating retail customers. In fact, most restaurants proudly inform their customers that they serve P&J oysters. Here is a recipe from their cookbook. They can be cooked in the oven or on the grill.
24 shucked fresh Oysters, with bottom shells reserved
1 stick unsalted Butter
2 small Garlic cloves, minced or pressed
1/3 cup fresh Lemon Juice
3/4 teaspoon Salt
1 teaspoon Louisiana-style Hot Sauce
1 tablespoon chopped Parsley or Chives, for garnish
36 Rosemary sprigs
French Bread
Yeilds 4 to 6 servings
Strain the oyster juices ( the Liquor) into a container and refrigerate or freeze for future use. Scrub the oyster bottom shells clean under running water and set aside.
Prepare a sufficient number of half-shell trays, with a layer of rock salt, to hold 24 oyster bottom shells using oven-proof baking pans or rimmed baking sheets.
Preheat oven to 425 degrees.
In a small skillet, melt the butter oven medium-low heat. Add the garlic and cook until soft and translucent. Stir in the lemon juice, hot sauce, and salt. Lower the heat and simmer for 1 minute.
Place one oyster on each of the bottom shells and position each on the prepared half-shell trays. Top each oyster with an equal spoonful of the garlic-and-lemon sauce. Bake 7 minutes or until the edges of the oysters just begin to curl. Serve immediately with warm French Bread.
Enjoy!!!
