Oysters On The Half Shell

Oysters On The Half Shell


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]

Use only oysters with tightly closed shells; throw away any that are open. Due to potential health risks, pregnant women, babies, young children, the elderly, or anyone whose health has been compromised should not eat raw seafood. 

  • 24 Rappahannock Oysters (Or Other Variety)
  • Course Crystal Salt
  • 1 Yellow Bell Pepper (Seeded & Diced) - Optional
  1. Cover each of 4 plates with enough salt to form a steadying, sand like base for oysters. Scrub oyster shells. Make sure to be careful to leave all the juices in a half shell.
  2. Shuck oysters. Cut meat away from shell, but do not remove. Place 6 oysters on the half shell on top of coarse salt on each plate. Sprinkle diced yellow pepper over each (Optional).
  3. Serve immediately.
  4. Serve 4
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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