Oysters are an amazing ingredient. There’s nothing quite like a fresh, raw oyster with just a touch of mignonette, cocktail sauce or fresh lemon juice. Oysters have a luscious briny flavor and they boast numerous health benefits. They’re low in fat and calories, a lean source of protein and heart- and brain-boosting omega-3 fatty acids and they have more zinc per serving than any other food. However, the appearance and texture of a raw oyster can be a bit intimidating to a first timer, so it might be easier to start with one of these cooked oyster dishes. These recipes are delicious, easy to make at home and sure to please oyster beginners and connoisseurs alike.
Classic Oysters Rockefeller
- 4 shucked oysters (on half shell)
- 2 ounces Rockefeller mix (recipe below)
- 1 tablespoon grated parmesan
- ¼ cup Hollandaise sauce
- 1 lemon wedge
- 1 parsley sprig
- Preheat oven to 450.
- Divide Rockfeller mix and parmesan evenly between the four oysters, top each oyster with mix and then cheese.
- Place oysters in the oven until hot. Remove and turn on broiler.
- Add a tablespoon of Hollandaise on top of each stuffed oyster and place under the broiler until slightly browned.
- Serve and garnish with lemon wedge and parsley.
- 3 pounds spinach, blanched, drained, chopped
- 3 tablespoons garlic, minced
- 6 tablespoons shallots, minced
- 5 ounces smoked bacon, diced, rendered
- 3 ounces clarified butter
- 6 ounces Pernod
- Salt & pepper to taste
- Sauté garlic and shallots in clarified butter.
- Deglaze the pan with the Pernod.
- Add the bacon and spinach. Toss to combine.
- Season to taste with salt and pepper. Allow mixture to cool.
Bacon & Blue Oysters
- 4 oysters, shucked
- 4 tablespoons bacon cream sauce (recipe below)
- 4 tablespoons crumbled bleu cheese
- Chopped parsley as needed
- Add one tablespoon of bacon cream on each oyster and cook in broiler until cream melts.
- Top each oyster with one tablespoon of bleu cheese.
- Return to broiler until crust is brown.
- Garnish with chopped parsley and serve.
Bacon Cream Sauce *This recipe can be divided
- 1 pound bacon, diced
- 1 ½ pounds butter
- 1 pound shallots, chopped
- 1 pound garlic, minced
- 2 ½ cups flour
- 2 quarts chicken stock
- 1 gallon cream
- 2 pounds parmesan, grated
- 3 tablespoons salt
- ½ tablespoon white pepper
- Render bacon with butter, shallots and garlic (do not brown).
- Add flour to form a roux. Cook for 10 minutes.
- Add chicken stock, whisk to combine and simmer until thickened.
- Add cream and simmer for 15 minutes.
- Add cheese and mix until smooth.
- Taste and adjust seasoning.
- James River oysters, smoked
- Barbecue sauce
- Feta cheese
- Crispy shallots (sliced, battered and fried)
- Top oysters with barbecue sauce and cheese and place in broiler until cheese starts to caramelize
- Garnish with fried shallots and cilantro
- 4 oysters, shucked
- 4 slices parmesan butter (recipe below)
- 1 tablespoon parmesan, grated
- Parsley and lemon wedges to garnish
- Top each oyster with a slice of parmesan butter and place under broiler for 2-3 minutes, until butter begins to slightly brown.
- Remove from broiler and top with parmesan cheese.
- Garnish with parsley and lemon wedges.
- 1 pounds unsalted butter, softened
- ½ cup parmesan
- 2 tablespoons chopped herbs (what you have on hand)
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced chives
- 1 teaspoon tabasco
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- Place all ingredients into mixing bowl and blend until smooth.
- Roll butter into a log using plastic wrap. Log should be approximately two inches in diameter.
- Refrigerate until set.
- Slice into 1/8”-thick slices and reserve for service.