| 1 | ~----- variation: 4 to 5 lb rock salt note: fresh, shucked oysters (rinsed and drained, make sure all * shell particles are removed) to cook: oysters are best baked using oyster shells, rock salt, and pie pans to keep oysters hot when served. |
| 2 | If shells and salt are not available, use a jelly roll pan. |
| 3 | Spread rock salt to cover the bottoms of four 6-inch pie pans. |
| 4 | Place 6 oyster shells in each pan on top of rock salt. |
| 5 | Place 1 oyster in each shell. |
| 6 | If using jelly roll pan, spread oysters should look a little dry. |
| 7 | Remove from oven. |
| 8 | Immediately cover each oyster completely with lots of sauce (about 3 tablespoons sauce per oyster). |
| 9 | Bake in a 400°F oven for 15 to 20 minutes until tops are brownish. |
| 10 | To serve: if using pie pans, place pan salt, and oysters on heat-proof dinner dishes and serve immediately. |
| 11 | Eat oysters and sauce out of shell with a fork. |
| 12 | If not using pie pans, place 6 oysters with sauce on each hot serving dish. |
| 13 | Yields 24 oysters. |
