1 dozen Grassy Bar oysters in the shell
1 pound of rock salt
1/4 cup diced tomatoes
1/4 cup thinly bias-sliced green onions
Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange one dozen oysters, curved shell down, on rock salt so they are stabilized. Bake in oven for 400 degree F for 10 minutes or until the top shells just begin to open. Remove oysters as they pop and continue baking until all are done. Repeat with remaining oysters. Hold the roasted oyster in an oven mitt with the flat side up. Using a strong bladed knife such as our professional oyster shucker knife, insert the knife tip into the hinge between the shells. Twisting the blade to pry open the oyster, move the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the top shell of the oyster. Slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the oyster on the half shell. Discard any bits of shell on the oyster. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon each tomatoes and green onions. Serve with lemon wedges.