Aphrodisiac Foods: Oysters

Photo: Howard L. Puckett

Broiled Oysters with Parmesan-Garlic Butter

These broiled oysters are amazing—make extra and serve them over buttered pasta as an entrée.

Recipe: Broiled Oysters with Parmesan-Garlic Butter

Photo: Howard L. Puckett

Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro 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

Photo: Howard L. Puckett

Sweet Angels on Horseback

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

Photo: Howard L. Puckett

Fried Oyster Salad with Louisiana Caviar Dressing

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

Photo: Howard L. Puckett

Oyster Pan Roast

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

Photo: Howard L. Puckett

Oyster Shooter with Cucumber Sauce

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

Photo: Howard L. Puckett

Broiled Oysters with Celery Cream and Virginia Ham

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

Photo: Howard L. Puckett

Cocktail Oysters with Oysterville’s Finest Cocktail Sauce

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

Photo: Howard L. Puckett

Baked Oysters Florentine

Sweet and briny oysters are a perfect flavor match with spinach, Pernod, and Parmesan cheese.

Recipe: Baked Oysters Florentine

Photo: Howard L. Puckett

Oysters with Mignonette Ice

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

For the Love of Oysters

Broiled Oysters with Parmesan-Garlic Butter

Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter

Sweet Angels on Horseback

Fried Oyster Salad with Louisiana Caviar Dressing

Oyster Pan Roast

Oyster Shooter with Cucumber Sauce

Broiled Oysters with Celery Cream and Virginia Ham

Cocktail Oysters with Oysterville’s Finest Cocktail Sauce

Baked Oysters Florentine

Oysters with Mignonette Ice