Categories: Seafood 
      Yield: 4 servings 
  
      1 pt FRESH, SHUCKED OYSTERS 
     24 ea HALVED OYSTER SHELLS (WELL-C 
  
  ~-----  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. If shells and salt 
       are not available, use a jelly roll pan. 
       Spread rock salt to cover the bottoms of four 6-inch pie pans. 
       Place 6 oyster shells in each pan on top of rock salt. Place 1 
       oyster in each shell. If using jelly roll pan, spread oysters 
       should look a little dry. Remove from oven. Immediately cover 
       each oyster completely with lots of sauce (about 3 tablespoons 
       sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes 
       until tops are brownish. 
       To serve: If using pie pans, place pan salt, and oysters on 
       heat-proof dinner dishes and serve immediately. Eat oysters and 
       sauce out of shell with a fork. If not using pie pans, place 6 
       oysters with sauce on each hot serving dish. Yields 24 oysters.