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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

Baked Maryland Oysters on the Half-Shell with Tomato-Basil Vinaigrette

raw oysters 

Submitted by Ellynne Brice Davis
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​​Directions​

Preheat oven to 375 degrees. Combine the ingredients for the corn and tomato salsa and set aside. Place oysters in the half-shell on a baking sheet and bake for 10 minutes. Combine all topping ingredients. Remove sheet from oven. Add 1 – 2 tablespoons of the topping to each oyster. Return sheet to oven and bake 10 minutes more. Carefully remove oysters and place them on a large serving platter or individual plates. Season oysters with vinaigrette and lemon juice, to taste. Serve with the corn and tomato salsa on the side.

NOTE: For mixing the vinaigrette, use a 12 – 16 oz jar with a tight-fitting lid, but with the lid’s snap opening only large enough for liquid to be poured through (i.e. a Good Seasons salad dressing bottle or any reusable salad dressing bottle with a pour spout). Do not allow the halved grape tomatoes, basil sprigs, and garlic to be poured out.

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​​Ingredient​s​

  • 2 dozen Maryland oysters, shucked and left on the half-shell, liquor drained away and reserved for another use...

For the Topping:

  • 8 oz. crisply cooked bacon, crumbled
  • ½ cup fresh chives, chopped
  • 2 cloves garlic, grated
  • 1/3 cup olive oil
  • salt and pepper to taste

For the Vinaigrette:

  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1/3 cup superfine sugar or 1 tablespoon sugar + 1 tablespoon of local honey
  • fresh basil sprigs
  • 1 clove garlic, slashed with knife all around, left whole
  • 1 dozen grape tomatoes, halved
  • salt and pepper to taste
  • hot sauce to taste

For the corn and tomato salsa (to be served on the side):

  • 1 14.5oz can whole corn kernels, drained
  • 1 large Maryland tomato, chopped (juices drained)
  • 6 oz. bleu cheese crumbles
  • dash hot sauce (or to taste)
  • for garnish: sliced lemons

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