Roasted Oysters with Madeira
Roasted Oysters with Madeira is a short, old-fashioned way to cook oysters in a pan sauce of butter and fortified wine. The shells open in dry heat, so the meat stays concentrated rather than watery. Madeira adds a nutty, slightly sweet depth, and a pinch of cayenne cuts through the richness. The method comes from an 1881 household reference, and it still works with nothing more than a pot and a pan.
Instructions
Rinse the oysters in a colander and let them drain well.
Put the oysters in their shells into a large pot over medium high heat. Roast them until they are cooked through and dry, but not scorched.
Lift the oysters out of their shells onto a plate, leaving their liquor behind. Throw away any oysters that did not open.
Put the butter in a second pan over low heat and let it melt. Add the oysters to the melted butter.
Pour in the Madeira and add a little salt and cayenne. Serve as soon as the Madeira is hot.
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