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Recipes

Oysters Three Ways

Serve up this mixed platter of oysters
2 1/2 dozen fresh oysters

Bloody Mary Shot
3 tablespoons vodka
1/2 cup tomato juice
1 stalk celery, cut into small sticks
Dash of Tabasco sauce

To make bloody mary shots, place six oysters in six shot glasses, divide the vodka between the glasses, top with tomato juice, place a stick of celery into each one and season with Tabasco, Worcestershire and salt and Pepper.

Makes 6

Forestiere Oysters

Use Pacific oysters for this recipe

Ingredients

16 oysters
3 cups fresh button mushrooms (or chanterelles for a special occasion)
2 tablespoons butter
scant 1/2 cup finely chopped shallots
juice of 1/2 lemon
1 tablespoon finely chopped parsley
2 tablespoons creme fraiche
1/2 cup Gruyere cheese, finely grated
Freshly ground black pepper

Method

Open the oysters, reserving the liquor. Remove the oysters from their shells and arrange in a shallow flameproof serving dish. Clean the button mushrooms by wiping them with paper towels; chop them very finely. If using chanterelles, rinse them briefly under cold water, drain and pat dry. Chop into small pieces. Melt the butter in a skillet, add the shallots and sauté for 1 minute. Stir in the mushrooms and lemon juice and cook for I minute more, then add the reserved oyster liquor with black pepper to taste. Stir in the parsley and crème fraîche. Spoon some sauce over each oyster. Sprinkle with a little grated Gruyère. Place the dish under a preheated hot broiler until the cheese bubbles. Serve at once.

Serves 2

Oyster Chowder

Ingredients

10 ounces lean pork, cut into bite-sized pieces
1 onion, chopped
3 stalks celery, diced
1 green bell pepper, seeded and diced
4 potatoes, diced
1 1/2 cups fish stock
2 1/2 cups milk
24 big oysters (anything but native ostrea edulis or Belons)
Juice of 1 lemon
3 tablespoons all-purpose flour
1/2 – 1/3 cup/ 1/2 – 3/4 stick butter, softened
1 cup dry white vermouth
12 small clams (in their shells, shells scrubbed)
Salt and pepper
Paprika, to garnish

Method

Heat the pork gently in a saucepan until the fat runs, raise the heat, add the onion and sauté for 3 minutes. Add the celery, green bell pepper, potatoes and fish stock, cook for 3 minutes, then stir in the milk, season to taste. Bring to the boil and simmer until the pork cubes and vegetables are cooked through. Open the oysters, adding the liquor to the pan with the lemon juice. In a small bowl, mix the flour and butter to a paste; add a small amount at a time to the simmering liquid, stirring thoroughly each time, until the sauce thickens. Stir the vermouth. Add the clams and fold in the oysters. Simmer for 2 minutes so the clams open. (Discard any that remain shut.) Serve with a sprinkling of paprika.

Serves 4-6

Louisiana Oysters

Ingredients

8 large oysters, about 3 1/2-4 1/2 ounces each
4 slices bacon, chopped
1 small onion, finely chopped
1/2 cup seeded and finely chopped red bell pepper
2 stalks celery, finely sliced
Juice of 1 lemon
Generous dash of Tabasco sauce, or to taste
Salt and freshly ground black pepper

Method

Preheat the oven to 325ºF. Open the oysters, reserving the liquor. Remove the oysters and arrange them in a non-stick baking dish. Set aside. Heat the bacon in a skillet until the fat runs, then raise the heat and fry until crispy. Add the onion, red bell pepper and celery, and cook until the vegetables are tender. Stir in the lemon juice, Tabasco and reserved oyster liquor, with salt and pepper to taste. Mix well. Spread the mixture over the oysters and bake for 8-10 minutes or until the oysters are just cooked and begin to curl. Serve at once.

Serves 2