Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

　　

Ingredients

2–4 servings

　　1 small shallot, finely chopped

　　3 Tbsp. red wine vinegar

　　12 oysters in shell

　　Coarse sea salt or kosher salt

　　1/4 cup (1/2 stick) unsalted butter, melted

　　

Step 1

Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.

　　

Step 2

Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4–6 minutes. (They won’t open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others—remove from oven as soon as they open. Discard any oysters that don’t open after 7 minutes.

　　

Step 3

To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.

　　

Step 4

Stir butter into reserved vinegar mixture. Spoon over oysters.