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Pittsburgh Friday Fish Fry Sandwich

Roasted or Steamed Coastal Oysters

Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.
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Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 dozen fresh oysters
  • Lemon wedges
  • Hot sauce
  • Crackers, optional
  • For mignonette: 1/4 cup vinegar, 1 tablespoon minced shallot, black pepper

Method
 

Instructions
  1. Scrub oysters under cold running water. Discard any that are cracked or remain open when tapped.
  2. For steaming, place oysters in a steamer basket over simmering water. Cover and steam until shells open, 5 to 8 minutes.
  3. For roasting, place oysters on a hot grill or sheet pan in a 450-degree oven until they open.
  4. Carefully open shells and serve immediately with lemon, hot sauce, or mignonette.

Notes

  • Fall and winter are classic oyster seasons, but availability varies.
  • Serve outdoors or over newspaper for an easy cleanup.
Safety note: Raw or undercooked oysters can cause serious illness, especially for people with weakened immune systems. Use fresh shellfish from a trusted source and discard oysters that do not open after cooking.