Lowcountry Oyster Roast with Jason Stanhope
Oyster clusters are traditional, and selects are pretty luxurious, so choose according to budget and crowd
1 pint ketchup
½ cup prepared horseradish
¼ cup Worcestershire
2 lemons, juiced
¼ cup Dijon mustard
1 tsp ground black pepper
Kosher salt to taste
2 shallots, minced
1 pint Red Wine Vinegar (better is better here)
1 tbsp ground black pepper
Spray them down with the hose.
Store them in a cooler with a little loose ice and prop the lid open so the oysters can breathe. They are live animals.
If you are feeling fancy, preheat the oven to 350 degrees. If not, skip to number three.
Remove saltines from sleeves, place on baking tray, then brush each cracker with melted butter and sprinkle with Old Bay seasoning, then bake until golden brown delicious.
If not feeling it, place a few sleeves of saltines on table.
Mix all ingredients in a bowl and adjust to your personal taste.
Mix all ingredients in a bowl
This is more of a method than a strict recipes, but prepping for a stellar Lowcountry oyster roast is a learned art that involves planning and knowing how to enjoy a party.
Upgrade opportunity: Plates and napkins are not necessary, but a roll of paper towels wouldn’t hurt. Or two.
Gear for Serving
Gloves or towels. Shucking oysters can be dangerous!
Oyster knives. Shop Sea Island Forge's New Sapelo Oyster Knife here.
A table outside, the taller the better. It could be as easy as particle board and saw horses.
Burlap bag, soaked in salted water.