Enjoy oysters either raw or cooked. All recipes serve 4.
Going down the Intracoastal Waterway (ICW) to spend the winter in Florida, we often bought fresh oysters from local oystermen and markets. We feasted on these delicious bivalves and discovered many wonderful ways to enjoy them. While delicious raw, a few of our favorite cooked oyster recipes are described below. Tip: When serving oysters in the shell, use the deepest half of the shell to hold the oysters and their liquor. To keep oyster shells stable, use rock salt, sand, or rice, or simply place oyster shells in a 12-muffin tin. Remember to only use fresh oysters.
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Grilled Oysters
2 dozen oysters, unshucked
Heat the grill to medium. Grill oysters until shells open. Remove from heat and serve drizzled with lemon rosemary sauce or mignonette sauce (recipes below). These sauces are delicious with raw oysters too!
Smoky Lemon Rosemary Sauce
2 lemons, halved
¼ cup olive oil
2 sprigs rosemary, minced, or a pinch of dried
3 sprigs thyme or a pinch of dried
¼ tsp. each salt and pepper
Grill lemons, cut-side down, 8-10 minutes, so they char, then let cool slightly. Squeeze juice from lemons and mix with oil, herbs, salt, and pepper.
Mignonette Sauce
½ cup shallots, minced (or other mild onions)
¼ cup vinegar (not balsamic)
1/8 tsp. sugar
1/8 tsp. salt
¼ tsp. pepper
Mix all ingredients well.
Baked Oyster Casserole
2 cups oysters (jarred or shucked fresh), drained and liquor reserved
1 cup coarsely crumbled crackers (or panko or breadcrumbs)
¼ cup butter, melted
1/3 cup cream
¼ tsp. each salt and pepper
1/8 tsp. Worcestershire sauce
1 Tbsp. Pernod or anisette (optional)
Fresh bread or rolls
Drain oysters, reserving liquor. Combine crumbs and butter. In a gratin dish, place half of oysters. Spread 1/3 crumbs over oysters. Top crumbs with remaining oysters. Spread 1/3 crumbs over the oysters. Combine cream, reserved oyster liquor, salt, pepper, Worcestershire sauce, and Pernod. Pour over the gratin dish. Top with remaining 1/3 cup crumbs. Bake at 350 degrees Fahrenheit for about 20 minutes. Serve with warm bread.
Pan-Fried Oysters
12 shucked oysters
2 eggs, beaten
1 cup crumbs (bread, panko, cornmeal, or cracker crumbs)
¼ tsp. each salt and pepper
2-3 Tbsp. oil or more, if needed
Lemon wedges
Hot sauce
Use a colander to drain shucked oysters. Dip drained oysters in beaten eggs, and crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry for a half hour. Heat oil in a frying pan until hot. Fry oysters on each side for 1-2 minutes or until golden-brown. Remove from pan and serve immediately.
Note: Oysters, drizzled with a oil or butter, may also be baked in a 400-degree Fahrenheit oven, or oiled pan, for 12-15 minutes or until browned.
-by Lori Ross
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