Makes 4 Servings
Recipe Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose
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Broiled Gulf Oysters
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Return drained oysters to bottom shells. Place filled shells on a bed of rock salt in a large, shallow baking pan. Preheat a low broiler.
In a small saucepan combine oyster liquor, lemon juice, vinegar, mustard, celery seeds, pepper and butter. Warm sauce over low heat, stirring until butter is melted and ingredients are combined. Spoon sauce over oysters in shells. Top each oyster with a piece of bacon. Broil 6 to 8 inches from heat for 10 to 15 minutes or until bacon is crisp and oysters begin to riffle around edges.
Notes: