Food & Cooking Recipes Appetizers Baked Oysters 3.5 (17) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 2 Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat. Ingredients 3 cups coarse salt, or gros sel de mer 6 fresh oysters, top shells discarded 2 tablespoons fine breadcrumbs ½ teaspoon Dijon mustard 1 teaspoon finely chopped fresh flat-leaf parsley 1 tablespoon unsalted butter, melted Freshly ground pepper 2 slices bacon, cooked and diced Lemon wedges, for serving Directions Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt. In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces. Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges. Print