Bacon, cheese and Worcestershire caramelize atop baked oysters.
Every 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.”
By Cathy Zimmerman, features editor at The Daily News, Longview, Wash.
A rich, caramelized barbecue-type sauce tops these baked oysters.