Ingredients Seafood Shellfish Oysters Cheater's Oyster Roast 5.0 (2) 2 Reviews This simple hack will have you opening oysters in no time, with minimal effort. By Diana Perez Diana Perez A native New Yorker of Mexican heritage, Diana Perez has spent the last 17 years working across the culinary media landscape. A graduate of Syracuse University (cum laude), Diana first worked in fashion photography production before enrolling at The French Culinary Institute in New York. In addition to learning the fine art of French culinary technique, she also learned to bake artisan breads and pastries and joined the Italian Culinary Academy, attending ALMA Scuola Internazionale di Cucina Italiana in Colorno, Italy, and staging at a Michelin-starred restaurant. Throughout her career, Diana has worked as a cook, culinary producer, recipe developer, tester, and editor, researcher, food stylist and educator. She is based in Birmingham, Alabama. Food & Wine's Editorial Guidelines Published on November 19, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / Food Styling by Julian Hensarling / Prop styling by Thom Driver Active Time: 10 mins Total Time: 25 mins Servings: 4 Jump to recipe More hack than recipe, roasting oysters in the oven is one of the simplest ways to open the bivalves. The heat loosens the adductor muscle that helps hold the shells together, allowing the oyster to pop open. Once the oysters are cool enough to handle, pry them open with a knife or your hands, and enjoy their fresh-from-the-sea brininess with minimal effort. Frequently Asked Questions How many types of oysters exist? Oysters, from the Ostreidae family, are bivalve mollusks with long bodies contained in two hinged shells held together by an adductor muscle. Globally, there are over 200 species of oysters, and only some are edible. Of these, five are harvested in the coastal waters of the United States: Pacific Oysters (Magallana gigas), Atlantic or Eastern Oysters (Crassostrea virginica), Kumamoto Oysters (Magallana sikamea), Olympia Oysters (Ostrea lurida and Ostrea conchaphila), and European Flats (Ostrea edulis). Notes from the Food & Wine Test Kitchen Removing the oysters from the oven the moment the top shell pops open prevents the oysters from overcooking. Oysters that do not pop open by themselves are “dead” and should not be consumed. Discard these; do not try to force them open. Suggested pairing Try this simple oyster meal with a lemon-limey Sauvignon Blanc, such as Oyster Bay Marlborough. Cook Mode (Keep screen awake) Ingredients 2 dozen oysters, scrubbed Cocktail sauce and saltine crackers Directions Preheat oven to 400° F. Line a large rimmed baking sheet with a crumpled sheet of aluminum foil. Arrange the oysters on the foil to help stabilize them. Roast in preheated oven until oysters just open, 10 to 15 minutes. After 10 minutes, keep a close eye on them. Immediately and carefully transfer roasted oysters to a platter. Remove and discard top shells, and loosen oysters from bottom shells. Serve warm with cocktail sauce and saltine crackers. Rate It Print