Oysters Rockefeller

1. 1

   Preheat the oven to 400.

2. 2

   Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.

3. 3

   Arrange the reserved oyster shells on the baking sheet.

4. 4

   Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster.

5. 5

   (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)

6. 6

   Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.

7. 7

   Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

No additional tips available.