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Fresh oysters are always a delicacy, whether served raw, roasted or steamed. Make a dinner party special with an easy oven-steamed version of these tasty shellfish and delight your guests with this healthful and fabled aphrodisiac.

Preheat the oven to 500 degrees Fahrenheit. Heat the roasting pan on the bottom shelf of the oven until it is very hot.

Remove the pan from the oven and quickly fill it with 3 dozen scrubbed oysters and 1 cup of water, then cover the pan tightly with heavy-duty foil.

Return the pan to the oven and roast the oysters until the shells just begin to open (about 1/16 inch). This takes about 10 minutes.

Serve the oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Discard oysters that do not open.

Serve with your favorite condiments; horse radish, cocktail sauce and lemon wedges are good choices.


Use oysters that are local and fresh. Check them carefully—throw out any that smell bad or are cracked open and don't close when tapped.


It's important to keep oysters moist enough to create steam when roasting (hence the water in the roasting pan). If roasted dry, they can explode.

About the Author

Rebecca Jones

Based in New York City, Rebecca Jones has been a writer, reporter and researcher for more than 20 years. Her reporting and researching has helped inform the pages of Glamour, Giant, and Ladies' Home Journal among other publications. In addition to her professional work in the editorial departments of magazines, Jones is an avid poet and as yet unpublished fiction writer.