Roasted oysters with brown-butter hot sauce and bacon from Deep Run Roots: Stories and Recipes from My Corner of the South (page 116) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on August 19, 2023

    Seriously delicious! I like that these oysters are just bathed in browned butter seasoned with lemon and hot sauce and lightly topped with a sprinkle of crispy bacon and parsley and not buried under a stodgy heap of cheesy breadcrumbs like some versions of oysters Rockefeller. The oysters are still the star here.

  • DKennedy on February 20, 2017

    Variation: This recipe closely resembles the oven roasted oyster recipe she served at the restaurant on episode 6 in which she shucked the oyster, set it aside, and to the shell added (1) a confit of pureed roasted tomato, garlic and onion, (2) topped with a thin slice of smoked mozzarella, (3) put the oyster back in and sprinkle with toasted corn bread crumbs that have been seasoned with bacon fat and lemon zest - bake at a high temp and serve hot. I made the show version last night subbing GF breadcrumbs for the cornbread and leftover tomato sauce for the confit, as that is what I had on hand. These were scrumptious. If oysters weren't so dang expensive, I'd be eating these every night.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.