Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

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

raw oysters 

Submitted by Ellynne Brice Davis


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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  • 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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