Why do we use rock salt? It keeps the shells from tipping and holds. Fill two pie plates, 9 X 1-1/4 inches, 1/2 inch deep with rock salt (about 2 cups each). Sprinkle with water. Scrub oysters in shells in cold water. Break off thin end of shell with hammer. Force a table knife between halves of the shell at broken end and twist to force apart. Cut oyster at muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell and discard other half. Arrange filled shells on rock salt.Heat oven to 450 degrees. Mix cheese, cracker crumbs, margarine and dry mustard. Spoon 1 teaspoon sour cream onto oyster in shell. Spoon about 2 teaspoons cheese mixture onto each oyster. 2 Servings; 425 Calories Per Serving.
