This recipe is courtesy of Kit Wohl's Cookbook Studio and her book P&J Oyster Cookbook (Pelican Publishing). Kit appears regularly in the Cookbook Studio kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.

It’s the season, time to enjoy and no good reason not to take advantage of fresh oysters. We stirred this up in our Cookbook Studio this week when testing ways to treat our favorite bivalves and ourselves. Just about everything but fresh oysters and fresh French bread are usually on hand around here, so check. If oyster knives challenge you, get oysters already opened, by the pint or quart container and use those nifty ceramic shells from Oysteria, or save and clean your oyster shells.

Lemon Garlic Oysters

The simple ingredients and light seasonings of this recipe allow the full flavor of the oysters to stand out. The recipe also can be adapted for outside grilling, so have fun with it. The oysters may cook faster on a grill, so keep a close eye on them. They’ll also disappear as quickly as they are removed from the grill, so expand the recipe based on the appetites watching them cook.

24 Lemon Garlic Oysters

Serves one or two, or tantalize four to six

24 shucked fresh oysters, with bottom shells reserved or Oysteria’s ceramic shells

1 stick unsalted butter

½ teaspoon red pepper flakes

2 small garlic cloves, minced

1/3 cup fresh lemon juice

3/4 teaspoon salt

1 teaspoon Tabasco sauce

1 tablespoon chopped parsley or chives, for garnish

36 fresh rosemary or thyme sprigs, for garnish

French bread

Preheat the oven to 425°F.

Strain the oyster juices (the “liquor”) into a container and refrigerate or freeze for future use. Scrub the oyster bottom shells clean under running water, run through the dishwasher, and set aside.

Prepare a sufficient number of half-shell trays to hold 24 oyster bottom shells using oven-proof or grill proof baking pans such as Oysteria’s plates and shells or rimmed baking sheets. Set aside.

In a small skillet, melt the butter over medium-low heat. Add the garlic and cook two to three minutes until soft and translucent. Stir in the lemon juice, hot sauce, and salt. Lower the heat and simmer for 1 minute.

Place one oyster on each of the bottom shells and position each on the prepared half-shell tray(s). Top each oyster with an equal spoonful of the lemon and garlic sauce then a rosemary or thyme sprig. Bake 5 to 6 minutes or until the edges of the oysters just begin to curl. Serve immediately with warm French bread for dipping.

This recipe is courtesy of Kit Wohl's Cookbook Studio and her book P&J Oyster Cookbook (Pelican Publishing). Kit appears regularly in the Cookbook Studio kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.