1 peck of fresh, live North Carolina oysters (Stump Sound is best)
1 gallon of water
2 sticks of salted butter, melted
1 bottle of Kelchner's cocktail sauce

Clean the oyster shells with a scrub brush and fresh water immediately before cooking. Fill an outdoor oyster steamer with 1 gallon of water and bring to a boil. Drop in the oysters in the steamer bucket and allow to cook for 5-10 minutes. We prefer to cook the oysters for the full 10 minutes until they are well done and popped open. Cook for 5 minutes for a medium-rare, wet oyster.

The oysters can be opened and eaten directly from the shells. Serve with warm drawn butter and cocktail sauce.

Submitted by: Owen