For the Love of Oysters
Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra
This is a surprising combination for fried oysters. The crispness of the hot oysters and the acidity from the okra and the vinaigrette, along with the creamy, pungent cheese and sweet corn, makes for a nice contrast in flavors.
- Recipe: Fried Oysters
- Recipe: Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette
- Recipe: Quick Pickled Okra
Broiled Oysters with Parmesan-Garlic Butter
These broiled oysters are amazing—make extra and serve them over buttered pasta as an entrée.
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.
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
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.
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
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.
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.
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.
Baked Oysters Florentine
Sweet and briny oysters are a perfect flavor match with spinach, Pernod, and Parmesan cheese.
Recipe: Baked Oysters Florentine
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
Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.
- Recipe: Grilled Oysters
Chesapeake Bay-style Oyster Shooters
Duck and Oyster Gumbo
Juicy duck and luscious oysters create a delicious combination in this seafood gumbo. Dark turkey meat also works well as a substitution.
- Recipe: Duck and Oyster Gumbo