Photo by Julie Qiu of In a Half Shell
This recipe originates from an Irish recipe for smoked oysters on brown bread. If you would like to smoke your oysters, go for it! This method is easy in a pinch.
24 oysters
1 loaf brown bread, cut into thin 1 ½” squares
Salted butter (or mayonnaise)
Pickled cucumber (or fresh tossed in a little vinegar or lemon juice!)
First, broil the oysters. Preheat the oven to 500˚F or broil. Place the oysters, cup side down, on a baking tray. Once the oven is preheated, place the tray inside. Cook until the shells pop open (about 4 - 6 minutes).
Remove the oyster from the bottom shell completely—this is easiest with a shucking knife. Meanwhile, heat 2 tablespoons of butter in a skillet. Once bubbling, toss in the oysters (they may pop around like popcorn!). Coat the oysters in browning butter, and then remove from heat. Compose each hors d’oeuvres: Butter a square of brown bread, stack a slice of pickled cucumber and top with an oyster. Serve at room temperature.
Recipe by Lily Starbuck