Oyster Recipes

Baked Oysters


2 cups Oysters, with juice
1/4 cup Butter
1 Celery Stalk, diced
1/2 Sweet Green Pepper, diced
1/4 cup Flour
2 cups Oyster Juice
2 cups Milk
2 Tbsp jarred Red Pimiento, chopped
Salt and Pepper, to taste
1 Pie Tin

Oysters baked

Drain oysters, reserving both oysters and juice.
Melt butter in pan and brown celery and green pepper.
Stir in flour and cook for a few minutes. Remove from heat.
Stir in oyster juice and milk until completely combined.
Place back on heat and cook mixture.
Stir until thickened.
Add salt and pepper.
Delicately stir in chopped red pimiento and reserved oysters.
Pour into a greased, oven-proof dish.
Top with ventilated pie tin.
Bake in a preheated 375°F oven until golden brown.

Oysters Rockefeller


16 oysters 1 1/2 tablespoons butter
2 cloves garlic, minced
5 ounces baby spinach
1/4 cup white wine
1/2 cup panko bread crumbs, divided
2 tablespoons grated parmesan cheese
Kosher salt and cracked black pepper
Drizzle of Pernod

Oysters Rockefeller

1. 1 Melt butter in sauté pan over medium high heat and add garlic; cook until fragrant, about 3 minutes.
Add baby spinach and white wine and cook until most of the liquid has evaporated, about 6 minutes.

2. Remove garlic mixture to a pan and add 1/4 cup breadcrumbs and parmesan cheese, and season to taste with salt and pepper.

3. Preheat broiler. Carefully shuck oysters, making sure to spill as little of the oysters' liquor as possible (check out this Knife Skills post to get some pointers).
Place oysters on baking sheet and divide toppings evenly between them.
Sprinkle each oyster with remaining bread brumbs, and drizzle with pernod.

4. Cook until breadcrumbs are crisp and oysters are warmed through, about 10 minutes.
Serve immediately with sparkling white wine.

 Beef Shin, Porter and Oyster Pie
Cooking time: 2 hrs Serves: 4

900g trimmed beef shin or flank, cut into 3cm cubes
Vegetable oil, to fry
2tbsp plain flour
salt and freshly ground black pepper
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1tsp tomato purée
200ml porter or Guinness
1.5 litres beef stock
1tsp chopped thyme leaves
1 small bay leaf
12 oysters, 8 removed from the shell and 4 left in the half shell
For the parsley crust
2tbsp fresh white breadcrumbs
1tbsp chopped parsley
A good knob of butter
For the pastry
225g self-raising flour
1tsp salt
85g shredded beef suet
60g butter, chilled and coarsely grated
1 medium egg beaten to glaze

Pre-heat the oven to Gas 6, 200°C, fan 180°C, 400°F. Heat the vegetable oil in a large, heavy frying pan or saucepan, lightly flour the meat with some of the flour and season with salt and pepper.

Fry the meat in 2 or 3 batches over a high heat until nicely browned then put to one side. Fry the onions and garlic for a few minutes until lightly coloured, then add the remaining flour and tomato purée and stir over a low heat for a minute or so.

Slowly add the porter and beef stock, stirring constantly to avoid lumps forming. Add thyme, bay leaf and the pieces of beef, bring back to the boil, cover with a lid and simmer gently with a lid on for about 2 hours or until the meat is tender.

When the meat is cooked, the sauce should have thickened to a gravy-like consistency. If not, mix a little cornflour to a paste with some water, stir into the sauce and simmer for a few minutes.

Let the mixture cool down and use to fill the pie dishes (or single dish) to about 1cm from the top.

To make the pastry, mix the flour and salt with the suet and grated butter. Mix in about 150-175ml water to form a smooth dough and knead it for a minute. Roll the pastry on a floured table to about ¾cm thick and cut out to about 2cm larger all the way round than the pie dishes (or dish) with a slit or hole in the middle for the oyster. Brush the edges of the pastry with a little of the beaten egg and lay the pastry on top, pressing the egg-washed sides against the rim of the dish. Cut a 2cm hole in the centre but leave the pastry attached so you can drop the oysters in when cooked then brush with beaten egg.

Leave to rest in a cool place for 30 minutes.

Pre-heat the oven to Gas 6, 200°C fan 180°C and cook the pie for 40-50 minutes, or until the pastry is golden.

To make the parsley crust just melt the butter in a pan and mix the crumbs and parsley in and season.

To serve remove the pastry disc and insert a couple of shucked oysters and return to the oven for 10 minutes.

Scatter the 4 oysters in the shell with the parsley crust and grill until golden then place over the hole.

 Fried Oysters, Corn Meal Style
This recipe makes 2 dozen oysters

Mustard Dill Sauce.
1/3 cup Dijon mustard
2 tbl. honey, chestnut or basswood suggested
2 tbl. of white wine vinegar
1/2 cup of extra virgin olive oil
1/4 tsp. fresh milled black and white pepper
1/2-1 tsp. kosher salt, to taste
1/2 tsp. roasted garlic, optional
1/2 cup of finely chopped fresh dill

1.Mix the mustard, honey, and vinegar together.
Add the salt and pepper.
Whisk in the oil to incorporate in a smooth sauce.
Add the optional garlic. Stir in the dill.
Taste and adjust the seasoning to your liking. Keep chilled until serving.

The oysters.
2 eggs
2/3 cups of buttermilk
1 tbl. fresh lemon juice
pinch of salt and pepper
2 dozen freshly shucked oysters
2 cups of premium corn meal (Indian flint is wonderful)
1/4 cup of corn starch
1/4 tsp. fresh milled black pepper
1 tsp. kosher salt
canola oil for frying
lemon wedges for final squeeze of juice
1. Beat the eggs together with the buttermilk in a nonreactive bowl.
Add the lemon juice, a pinch of salt and pepper, and the optional garlic.
2. Add the oysters. Cover and let these marinate in the refrigerator for 15-20 minutes.
3. Combine the corn meal with the corn starch, kosher salt and black pepper.
Dredge the oysters in this mix.
Heat about 1 inch of oil to high (about 360 degrees) to a deep frying pan.
Leaving about an inch between oysters, cook up a batch at a time.
These will cook fast, usually around 4 minutes.
Drain on paper towels. Make sure the oil reheats before starting another batch.
4. Serve warm with a dab of honey mustard dill sauce and a final squeeze of fresh lemon.
You can either serve these on toothpicks already dipped and spritzed for your guests or on a serving platter with the sauce and lemon wedges on the side.

 Fried Oyster
•1 quart oysters •3 large eggs
•3 cups cornmeal
•1/4 cup all-purpose flour
•1 1/2 teaspoons salt
•1 teaspoon Cajun Seasoning
•1 teaspoon black pepper
•4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
•2 medium tomatoes
•shredded lettuce
•mayonnaise or Come Back Sauce
•dill pickle slices
•salt and pepper
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bag.
Shake until well coated. Repeat with remaining oysters.

Fry the oysters in batches for about 3 minutes, or until golden brown.

Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll,
arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles.
Sprinkle with salt and pepper.
Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!

Oysters, vermouth and tarragon cream
Even oyster purists will love these warm oysters in a delicious cream sauce.

Ingredients for 4 people:

1 shallot, peeled and finely diced
a few sprigs fresh tarragon, leaves and stalks separated
25 g unsalted butter
1 shots vermouth
100 ml double cream
12 oysters, unshucked
1 squeeze lemon juice

oyster vermouth

1. In a saucepan, sweat the shallot and tarragon stalks in the butter for 5 minutes or until soft.
Add a shot of vermouth, bring to the boil and reduce a little.
Add the cream and bring to the boil, then turn the heat down and simmer.

2. Shuck the oysters, being careful to reserve the juices.
In another pan, bring the oyster juices to the boil, add the oysters and remove from the heat.
Cook for 30 seconds.

3. Mix a little of the oyster juices with the cream.
Spoon the cream sauce into each shell.
Place an oyster in each shell with a squeeze of lemon over the top.
Serve immediately, while hot.

Oyster stuffing


20 oysters, shucked, plus their liquor (See Cook's Note)
210g coarsely crumbled cornbread, recipe follows
3 slices streaky bacon, cut crosswise into 1-cm strips
115g plus 30g unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 tsp. salt
Freshly ground black pepper
3 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh thyme
2 tbsp. white dry vermouth
For the cornbread for stuffing:

165g stone-ground polenta
2 tbsp. plain flour
1½ tsp. baking powder
1 tsp. sugar
¼ tsp. fine salt
1 large egg
120ml whole milk
30g melted unsalted butter, plus more for the brushing the pan

Oyster Stuffing

Oyster stuffing

1. Put the oysters in a strainer over a medium bowl to catch their liquor.
Reserve 175ml of the oyster liquor.
In a large bowl, combine the crumbled cornbread and oysters.

2. Bring a small saucepan of water to a boil.
Add the bacon and cook for 1 minute.
Drain and pat dry with kitchen towel.

3. Melt 115g of the butter in a large skillet over medium-high heat.
When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste.
Cook, stirring, until soft, about 10 minutes.
Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil.
Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine.
Set aside for 10 minutes. Preheat the oven to 200C/Gas Mark 6.

4. Transfer the cornbread mixture to a buttered 1-litre gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.

5. Remove from the oven and serve immediately.

Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

6. Preheat the oven to 200C/Gas Mark 6.
In a large bowl, whisk together the polenta, flour, baking powder, sugar, and salt.

7. In a medium bowl, whisk the egg and combine with the milk.
Pour the milk mixture into the polenta mixture and mix lightly with a rubber spatula until a thick batter is formed.
Stir in the melted butter until just incorporated.

8.Spoon the batter into the prepared pan.
Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.