Low Country Steamed Carolina Cup Oysters with Melted Butter
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.
Martha Stewart Living, November 2002
Gallery
Recipe Summary test
Ingredients
Directions
Cook's Notes
To prevent the burlap bags from scorching during cooking, soak them in water for several hours; Donald uses a galvanized tub to hold the large bags. You can also roast the oysters over a large gas or charcoal grill; place them in a roasting pan, and cover with aluminum foil. To steam oysters, cook them in a large stockpot filled with about one inch of water for about ten minutes over high heat.