Oyster Roast
(Cooks Note: This is best prepared outdoors so one doesn't have to worry about the mess involved with the discarded shells, the dripping juices and what some call the odor.
However, I have been brave enough on occasion to layer cardboard on my dining table, cover that with newspapers and have a go at it inside when the weather was not suitable for us outdoors. You decide but at all costs, do try this once. You'll find that you love it and most probably will start a new trend in your family dining.
Be forewarned! Have enough to feed the neighbors too if you do it outside. When they smell the distinct fragrance they will come to investigate and won't leave until the last oyster has been consumed.)
1 - 2 bushels of fresh oysters
(The amount depends on your wallet and the number of people you plan to serve. Someone who loves oysters will usually consume a peck depending on the other accoutrements.)
Heat Source
If doing this outside, have at least two pans large enough to fit your gas grill. Do not use a charcoal grill for this. Fill first pan with oysters and cover with wet towels or burlap to create steam. Allow to cook until the shell just begins to open for WET, or a few minutes longer for the skittish who prefer their oysters cooked DRY. (Yuck - Dry oysters eat like rubber bands!)
Place cooked oysters still covered on picnic table. As guests enjoy the first pan, place second pan on the grill to be cooking. Rotate pans until all oysters are finished or until guests leave... yeah, right!
Have plenty of dry towels for your guests and each should have their own shucking knife and small bowl. Dainty fingers might desire a fork.
Somewhere near-by have a plentiful amount of hush puppies, hot pepper or cocktail sauce, drawn butter, cider vinegar for dipping and your guests favorite cold beverage. The ladies usually prefer sweetened iced tea.
Enjoy!
