Fresh briny oysters out of a jar satisfy our periodic oyster craving without the hassle of shucking. To cheat, swap the half shell for a casserole dish and dress the oysters with smoky shallots, butter, and lemon. A few minutes under the broiler and you’ve got a seaside party anywhere, anytime. Slurp them up with saltines. Cold beer, sparkling wine, and dry white wine are what we’re drinking.

　　

Ingredients

makes 4 servings

　　1 pound fresh oysters (about 24), drained (buy the jarred ones like we do or have your fishmonger shuck them for you)

　　4 tablespoons (1/2 stick) butter

　　2 medium shallots, finely chopped (about 1/4 cup)

　　1/4 cup dry white wine

　　2 tablespoons fresh lemon juice

　　2 teaspoons bottled smoke

　　Kosher salt

　　Freshly cracked black pepper

　　Chopped fresh parsley

　　

For Serving

Saltines, hot pepper sauce, and lemon wedges

　　

Step 1

PLACE the oysters in a pie plate or gratin dish in a single layer.

　　

Step 2

MELT the butter in a small skillet. Cook the shallots in the butter over medium heat until softened, about 5 minutes.

　　

Step 3

STIR in the wine, lemon juice, and bottled smoke. Season with a pinch of salt.

　　

Step 4

COOK an additional 3 minutes to reduce the sauce until slightly thickened. Meanwhile, heat the broiler.

　　

Step 5

POUR the sauce over the oysters and season with pepper. Broil the oysters about 4 inches from the heat source for 5 minutes.

　　

Step 6

SPRINKLE with parsley. Serve with saltines, hot pepper sauce, and lemon wedges.

　　Cheater BBQ