I love a new experience!
On Thanksgiving we went to an oyster roast, something new to this northern girl.
Here's how you do it.
First someone goes out in the water and gathers up a big bunch of oysters at low tide and washes off the mud.
Meanwhile, someone else builds a fire and places an old sheet of tin roofing on top of some cement blocks over the fire and gets it nice and hot.
The oysters are loaded onto the tin with a shovel.
A burlap bag soaked in the water is laid over the oysters to steam them.
While they are steaming, people gather around the oyster table to visit, don gloves, and claim an oyster knife. Dogs and cats, familiar with this process, take their places beneath the oyster table.
The hot oysters are delivered to the table on the shovel, spread around, and everyone grabs a cluster.
The tin lid on the right covers a hole in the table where the shells go when all the oysters are out.
The native oysters here are small but there are several oysters in each cluster.
They are served with a sauce to dip them in made of shrimp cocktail sauce and plenty of horseradish, along with a soda cracker.
Don't worry -- Houdini got his share of the feast!
(P.S. Marie B., they taste a lot better steamed than raw!)