Simple Roasted Oysters
Roasted oysters need nothing more than a hot pan and a few minutes. The heat does the work of opening the shells, so there is no knife work at the start and the oysters cook in their own liquor, which keeps the meat tender and tasting of the sea. This method comes from an 1881 household reference, and its brevity shows how little a fresh oyster needs: a pinch of salt and pepper.
Instructions
Rinse the oysters in a colander under running water, then let them drain well.
Set a large sauté pan over medium-high heat and put the oysters in, still in their shells. Leave them undisturbed until the shells open slightly, which tells you the heat has reached the meat inside.
Lift the oysters off the heat and transfer them to a plate. Open each one fully, then season the meat with salt and pepper and serve.
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