OysterRoastOvensideIt’s January so that means Sunday afternoon oysters at my house. We’re lucky enough to live on the marsh so when the weather permits, we head out into the yard and roast oysters – tossing the shells back out to sea. These days, Charleston is seeing record rain so we’ve had to adapt our ritual to indoors.

This is a simple and elegant oyster dish which I made for New Year’s Eve and friends just couldn’t get enough of them. It’s truly amazing how something so easy can taste so extraordinary. With all eyes on the TV, we’re bringing the oyster roast inside and I’ll be serving this recipe with our ham biscuits to add to the traditional Super Bowl fare.

Cast Iron Roasted Oysters

Oyster shells, cleaned and halved
Raw oysters, 1 quart shucked and cleaned
Green onion, chopped
Bacon, cooked and chopped (I am a huge fan of Benton’s Bacon)
Gruyere cheese, one cup grated

Preheat your over to 425

Scatter clean oyster shells in your cast iron skillet

In each half shell, place one to two oysters and sprinkle with bacon, onions and cheese

Roast until cheese is melted bubbly and slightly brown – approximately 10 minutes