Saveur

Photo: Jorg Brockmann

(Huîtres Rôties au Vin Blanc)

SERVES 4 – 6

Use an entre-deux-mers or other dry white wine for this dish.

12 unshucked oysters
Coarse salt
White wine

1. Preheat oven to 475°. Nestle oysters flat side up into a bed of coarse salt in a roasting pan. Bake until shells gape, 5–10 minutes. Discard any oysters that don't open. Pry off top shells, keeping oyster liquor from spilling, and cut lower muscles to release flesh. Spoon 1 tbsp. wine over each oyster.

This article was first published in Saveur in Issue #77