INGREDIENTS

    Oysters
  • 1 dozen oysters, with shells (preferably Maryland oysters)
  • rock salt (optional)
  • 2 tablespoons olive oil
  • 3 slices prosciutto , chopped (1 or 2 ounces)
  • 1 garlic clove , crushed
  • 2 tablespoons sage , fresh, chopped
  • 8round buttery crackers, finely crushed
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon zest
  • 2 tablespoons grated parmesan cheese
  • black pepper

    • Sage sauce

  • 1/4 cup butter
  • 1 tablespoon sage , fresh, chopped
  • 1 dash hot sauce
  • black pepper
  • 1lemon, juice of

    • Garnish

  • fresh lemon slices
  • sage leaves

DIRECTIONS

  1. Preheat oven to 450 degrees F.
  2. Scrub the oysters with cold water.
  3. Shuck the oysters, keeping the oyster meat in the deep part of the shell.
  4. Arrange the oysters in a baking dish on a bed of rock salt or other coarse salt (the salt is optional, but it keeps the oysters from slipping in the baking dish).
  5. Heat the oil in a nonstick skillet over medium heat. Add the prosciutto, garlic and sage.
  6. Cook for 1 to 3 minutes or until prosciutto is slightly crisp; stirring often.
  7. Place the prosciutto mixture, cracker crumbs, wine, lemon juice, zest and cheese in a small bowl.
  8. Add pepper to taste and mix well.
  9. Top each oyster with some prosciutto mixture.
  10. Bake until edges of oysters begin to curl, anywhere from 7 to 12 minutes,depending on size of oysters and the characteristics of the oven.
  11. To make sauce, melt butter in a small pan. Add sage, hot sauce and pepper to taste.
  12. Add the lemon juice slowly, tasting as you go.
  13. Serve the oysters with the sauce and garnish with lemon slices and sage, if desired.