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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.

Source: Martha Stewart Living, November 2002



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.

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