One of my smarter moves as a home cook was holding on to spent oyster shells after my hubby John and I smoked several dozen with our next door neighbors one winter. We bought a sack of live oysters from Tony’s Seafood here in Baton Rouge, one of my favorite seafood purveyors, tossed the briny bivalves on the charcoal grill and waited a few minutes for them to open. Mildly sweet and smoky, they were a perfect communal snack on a still, cold night. At the time, I was playing around with the three recipes for oysters Rockefeller in River Road Recipes, one of the best selling community cookbooks of all time and published by the Junior League of Baton Rouge in 1959. I needed shells for my baked oyster experiments, and the ones from that night were perfect. I cleaned the living daylights out of them – soap, bleach, time, you name it. Health department officials may disapprove, but I keep those shells in their own plastic box and pull them out anytime I feel like making a baked oyster dish.