Oysters have long been associated with aphrodisiacs, but even if oysters don’t ignite romance, you’ll love these recipes featuring this famous bivalve.
These broiled oysters are amazing—make extra and serve them over buttered pasta as an entrée.
Recipe: Broiled Oysters with Parmesan-Garlic Butter
Here’s another baked oyster with loads of flavor from the 13 Mile Oyster Company. Apalachicola oysters can grow quite large, but we like this recipe with small to medium ones.
Recipe: Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter
We’re not sure why the classic dish got the name “angels on horseback,” but we love the sweet flavor pure maple syrup adds
to this easy appetizer.
Recipe: Sweet Angels on Horseback
If you can’t make it to chef John Besh’s outstanding Restaurant August to try his signature Louisiana cuisine, try the next
best thing—his book John Besh, My New Orleans (Andrews McMeel Publishing, 2009) and his fried oyster salad.
Recipe: Fried Oyster Salad with Louisiana Caviar Dressing
Here’s a very popular recipe from The Palace Café in New Orleans. Broiling the breadcrumbs gives the oysters a crispy topping.
Be sure not to overcook the shellfish in the first step; if you do, the additional broiling can make them tough.
Recipe: Oyster Pan Roast
These handblown shot glasses make an elegant presentation. Aficionados love raw oysters, but you can poach them quickly—just
until their edges begin to curl—then drain and proceed with the recipe.
Recipe: Oyster Shooter with Cucumber Sauce
Like most good broiled oyster recipes, this one contains fresh lemon and decadent whipping cream. To make this recipe extra
special, chef Bob Kinkead includes salty ham and earthy celery root. Celery root looks like a knobby potato but has much less
starch. It has a mild celery flavor and can be used raw or cooked.
Recipe: Broiled Oysters with Celery Cream and Virginia Ham
Besides the three dozen delicious oysters, this recipe is all about the cocktail sauce. Baking the oysters for a few minutes
loosens up the shell, making them easy to shuck. Check frequently as they are baking; Pacific or Kumamoto oysters are small
and can easily overcook.
Recipe: Cocktail Oysters with Oysterville’s Finest Cocktail Sauce
Sweet and briny oysters are a perfect flavor match with spinach, Pernod, and Parmesan cheese.
Recipe: Baked Oysters Florentine
Vinegar-based mignonette sauces are delicious with freshly shucked oysters. This version is frozen like a granita, which makes
for a spectacular presentation.
Recipe: Oysters with Mignonette Ice