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Tuesday, February 16, 2016

The World Is Your Oyster

Janet Groene's
Oven-Fried Oysters
    The easiest way to put a golden crust on oysters is in the oven. You decide how much is a “portion” depending on appetites and the size of the oysters. Serve these crunchy critters simply with lemon wedges so all you taste is the salt tang of the oysters, the buttery bed and a whiff of smoky bacon. Choose a pan just large enough to accommodate the oysters in a single layer.

3 pieces bacon, cut up and fried out
4 portions oysters
2 cups crumbs made from buttery crackers

    Pre-heat the oven to 400 degrees. Drain oysters well and pat dry with paper towels. Butter a baking pan and layer half the crumbs in the bottom. Nestle oysters in the crumbs, touching but not overlapping. Sprinkle with the other half of the crumbs. Drizzle with bacon fat and sprinkle with fried-out bacon bits. Bake 12 to 15 minutes, just until oysters are firm and crumbs golden. Serves 4.

See more of Janet Groene’s RV-ready recipes at

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