email this pageEvery Christmas Eve in their village of Oysterville overlooking Willapa Bay on the southwest coast of Washington State, Nyel and Sydney Stevens serve baked oysters. Baked on the half shell (or in individual ramekins), the dish has nourished Sydney’s family since her great-grandmother, Julia Espy concocted it 136 years ago.
“My son would never let me get away without baking these on Christmas Eve,” Sydney says. “It would be a sacrilege.”
Baked Oysters Espy
In this dish, the ingredients cook together creting a rich, caramelized barbecue-type flavor.
Ingredients
Ingredients
Nonstick cooking spray
12 medium oysters
1/4 cup ketchup
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 strips bacon, cut in thirds
3 ounces medium-sharp Cheddar cheese, sliced into 6 pieces
Instructions
12 medium oysters
1/4 cup ketchup
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 strips bacon, cut in thirds
3 ounces medium-sharp Cheddar cheese, sliced into 6 pieces
1. Preheat the oven to 325F.
2. Spray 6 ramekins or shells with nonstick cooking spray.
3. Place 2 oysters in each ramekin.
4. Mix ketchup, Tabasco and Worcestershire. Spoon 1 tablespoon over each serving of oysters. Place 1 piece of bacon on top. Place 1 slice of Cheddar cheese over bacon. Bake 1 to 1 1/2 hours or until browned and crusty. Serves 6.
Nutritional Information
2. Spray 6 ramekins or shells with nonstick cooking spray.
3. Place 2 oysters in each ramekin.
4. Mix ketchup, Tabasco and Worcestershire. Spoon 1 tablespoon over each serving of oysters. Place 1 piece of bacon on top. Place 1 slice of Cheddar cheese over bacon. Bake 1 to 1 1/2 hours or until browned and crusty. Serves 6.
Per serving: 90 calories, 6g fat, 6g prot., 5g carbs., 0g fiber, 340mg sodium.
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