Oven-Roasted Oysters

• 100 to 120 unshucked oysters, scrubbed clean
• 6 small lemons, cut into wedges
• Tabasco, or other pepper sauce
• Sour orange mignonette (see recipe)

1. Heat oven to 475 degrees.
2. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack.
3. Pour 1/3.
4. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
5. Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks.
6. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes.
7. Serve with lemon wedges hot sauce, and sour orange mignonette.

oysters, lemons, tabasco, sour orange mignonette

Taken from cooking.nytimes.com/recipes/7871 (may not work)