DIY! Oyster Recipes

Oysters can be prepared many different ways, and make for a slightly exotic challenge for the home cook. The key is to start with very fresh, live oysters, clean the shells thoroughly, then shuck them carefully (here’s a good primer on how to do that).  If your oysters are going to be cooked, using the microwave to open the shells is acceptable: cover six oysters on a plate with plastic wrap and microwave on high for a minute or less, until the shells just begin to open.

If you’re serving raw oysters, a signature mignonette sauce is a must.  Here’s two to get you started.

CLASSIC MIGNONETTE SAUCE
Williams Sonoma

Mix Ingredients:

  • ½ cup dry red wine, such as Cabernet, Pinot Noir
  • 3-4 tbsp. red wine vinegar
  • 4 shallots, minced
  • 1/8 tsp. red pepper flakes
  • Freshly cracked black pepper to taste

CHIPOTLE MIGNONETTE
Bobby Flay, Food Network

Mix Ingredients:

  • 1 cup red wine vinegar
  • 1 pureed canned chipotle
  • 1 and ½ tbsp. freshly ground pepper
  • 2 medium shallots, finely diced
  • 1 tbsp. coarsely chopped cilantro
  • 1 and ½ tsp. honey
  • Salt to taste

Cooked Oyster Recipes

GRILLED or BROILED OYSTERS WITH GARLIC-HERB BUTTER
Southern Living

Ingredients:

  • 2 cups butter, softened
  • ½ cup finely grated Parmesan cheese
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. paprika
  • ½ tsp. ground red pepper
  • ½ tsp. hot sauce
  • 2 dozen fresh oysters on the half shell

Directions:

  • Preheat grill to 450 degrees
  • Pulse first 8 ingredients in food processor until well combined
  • Arrange oysters on single layer on grill and spoon 2 tsp. butter mixture into each oyster
  • Grill uncovered 7 minutes or until edges curl
  • OR, Broil under preheated broiler 3 inches from heat for 4 minutes or until oysters curl

OYSTERS ROCKEFELLER WITH A TWIST
Saveur

Ingredients:

  • 30 medium oysters
  • 2 lb. spinach
  • 3 oz. bacon, minced
  • 1 tbsp. extra-virgin olive oil
  • 2 leeks, white and light green parts only, minced
  • 2 cloves garlic, minced
  • 8 tbsp. butter melted
  • 2 slices white bread, finely ground in food processor
  • ¼ cup combined minced flat-leaf parsley and chives
  • Fresh ground pepper and salt to taste
  • Juice of 1 lemon

Directions:

  • Shuck oysters and leave in shells. Transfer to baking sheet.
  • Cook spinach for 30 seconds in boiling water, drain and transfer to bowl of ice water. Then drain and, squeeze dry and finely chop
  • Preheat broiler and arrange rack 6 inches from heat
  • Combine bacon and oil in skillet and cook until bacon not quite crisp. Transfer bacon to paper towels.
  • Add leeks and garlic to pan and cook until soft about 4 minutes
  • Transfer leek mixture to medium bowl and stir in spinach and bacon, along with butter, bread crumbs, herbs and lemon juice. Season as desired
  • Spoon 1 tbsp. of mixture over each oyster and broil for about 5 minutes. Serve with lemon wedge

SKILLET-FRIED OYSTERS
Meet Paris Oyster

Ingredients:

  • 24 shucked oysters, drained, pat dry
  • 2 medium eggs
  • 2 tbsp. milk
  • Salt and freshly ground pepper
  • 1 cup flour
  • 1 cup cornmeal
  • Vegetable oil for frying
  • Lemon wedges and hot or cocktail sauce

Directions:

  • Break eggs into bowl, add milk, salt and pepper and whisk to combine
  • Place flour and cornmeal in tow separate shallow bowls
  • Add I inch oil to skillet and heat over medium-high until oil registers 375 degrees
  • Dredge one oyster in flour, shake excess, then dip in egg.
  • Remove with fork and roll in cornmeal until evenly coated. Shake off excess. Repeat with remaining oysters
  • Carefully add oysters in batches and cook until crisp and golden about 2 minutes per side. Make sure temperature is at 375 degrees before adding each batch.
  • Remove and place on paper towel to drain, serve with lemon and sauces

OYSTER CASSEROLE
Epicurious

Ingredients:

  • 4 cups course bread crumbs
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • ¼ cup finely chopped flat-leaf parsley
  • 3 dozen shucked oysters, drained, gently pat dry

Directions:

  • Preheat oven to 375 degrees with rack in middle. Butter a 2 quart shallow baking dish
  • Spread crumbs in sided sheet pan and bake, until golden brown about 15 minute. Cool
  • Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and ¼ tsp. each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs
  • Pour into baking dish and bake until custard is set and top is golden, 25-30 minutes

OYSTER CHOWDER
Allrecipes

Ingredients:

  • 1 and ½ cup shucked oysters (12 0z.), reserve liquid
  • 1 onion chopped
  • 1 potato, diced
  • 1 cup coarsely chopped broccoli
  • 1 cup water
  • ½ cup frozen corn
  • ¼ cup butter
  • ¼ cup flour
  • 3 cups milk
  • Salt and ground black pepper to taste

Directions:

  • Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove from heat
  • Combine onion, potato, broccoli, water and corn in a saucepan; bring to a boil
  • Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain and reserve liquid
  • Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute
  • Slowly pour reserved vegetable water and milk into butter-flour mixture and cook until thickened, about 5 minutes
  • Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through. Serve with oyster crackers

OYSTER AND BACON OMELETTE
Epicurious

Ingredients:

  • 8 eggs
  • 4 tbsp. milk
  • 1 tsp. salt
  • 4 dashes fresh ground black pepper
  • ½ tsp. freshly ground nutmeg
  • 1 and 1/3 cups oysters
  • 1 cup flower
  • 4 tbsp. butter
  • 4 tbsp. parsley, finely chopped
  • 12 slices thick bacon, fried crisp and crumbled

Directions:

  • Combine first 5 ingredients, beat until yolks and whites are just missed
  • If the oysters are large, cut into bite-sized pieces
  • Pat oysters dry, dust with flour
  • Heat frying pan over med-high heat with butter
  • Fry oysters 30 seconds per side
  • Add egg mixture. As eggs firm, carefully lift the edges to allow uncooked misture to flow under the omelet onto the pan
  • When omelet is firm, cover with plate, and invert omelet onto plate
  • Garnish with parsley and crumbled bacon

 

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