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To submit an Oyster recipe click here.
1 pt. oysters
2 tsp. chopped celery (optional)
1/2 tsp. salt
Dash of pepper & paprika
Bacon slices, cut in half
Drain oysters on paper towels. Sprinkle with salt, pepper, paprika & celery.
Roll bacon around each oyster & secure with toothpick. Place under broiler
for 8-10 minutes, or until bacon is crisp. Turn carefully & broil other
side for 4-5 minutes, or until bacon is crisp. Serve at once as appetizers or
for a meal.
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1/2 cup finely diced celery
juice of 1/2 lemon
1/2 cup finely diced leek
10 oysters
1/2 cup finely diced carrot
milk, if necessary
1 tbsp butter
5 cups fish stock,
freshly ground black pepper
1/2 cup finely diced potato
1 tbsp finely chopped chives and or chopped parsley
salt
extra oysters for garnish
chervil to cover
Sauté the celery, leek and carrot in the butter until the vegetables
begin to soften but not turn brown. Add the potato, chives, fish stock and a
squeeze of lemon. Bring to the boil and simmer until the mixture begins to thicken.
Puree the oysters in a blender and add to the vegetable mix. If the mixture
is too thick, thin with a little milk. Season with salt and pepper and a sprinkling
of parsley and chervil. Pour into bowls and garnish each with 2-3 whole oysters
before serving. SERVES 6.
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1tsp white sugar
¼ c. Soya sauce
¼ c. lemon juice
½ tsp pepper
¼ c. balsamic vinegar
¼ c. finely chopped red pepper
¼ c. finely chopped green onion
24 live oysters
Crushed ice
Mix together the first five ingredients. Set aside. Shuck oysters, leaving
the oyster in the cupped half of the shell. Arrange on a platter of crushed
ice. Put a teaspoon of the balsamic vinegar mixture on each oyster. Sprinkle
peppers and onions over all. Serve, making sure that the oysters are kept cool.
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Banquet oysters are oysters which have had their top shell shucked off, and then are quick frozen and glazed with fresh sea water. Banquet oysters are quick and convenient and can be taken from the freezer to thaw for raw enjoyment. If raw is not your choice, Banquet oysters can be broiled or barbecued with your favourite topping in about 15 mins. For broiling or barbecuing, heat the oven or barbecue to 400. Take the Banquets from the freezer and place on the barbecue or on a cookie sheet for broiling. Heat for about 5 mins until the oysters have thawed. Add your favourite topping and continue cooking for about 10 mins. Serve hot.
Here are some of our favourite Banquet Toppers
1. Grated cheddar cheese, chopped green onion and Tabasco sauce.
2. Chopped cilantro, chopped garlic, lime juice, salad oil, salt & pepper.
3. Melted butter, chopped garlic and lemon juice
4. Char sui (Chinese Barbecue sauce) and finely chopped bacon.
5. Parmesan cheese, white wine vinegar and olive oil.
6. Horseradish, finely chopped onion and butter.
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1 dozen fresh Pacific Oysters
Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches
from hot coals or heat element. Be sure oysters are rounded side down so they
cook in their own juices. If using a barbecue with a hood, lower the hood. If
using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to
15 minutes, depending on the size of the oysters. Do not turn oysters during
cooking. Shells may open slightly when oysters are done, but not always. Look
for steam or bubbles around the fluted edges as a signal that they are ready.
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1-quart fresh shucked oysters
1 tbsp shaved ginger
2 cloves garlic, chopped
¼ c oyster sauce
1 tbsp cornstarch
2 chopped green onions
1 tsp white sugar
Oil
Put drained oysters into a 2-quart heat resistant bowl and cover them with
boiling water. Stir oysters gently to evenly distribute the boiling water through
the oysters. Let stand about 10 minutes, drain and set aside to cool. Heat oil
in wok. Mix oyster sauce, sugar and cornstarch in a bowl and set aside. Put
oysters, ginger and garlic in heated wok. Add salt, cover & simmer for 5
minutes. Add oyster sauce mixture & simmer for 5 minutes more. Remove from
heat, garnish with green onion and serve with steamed rice
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1 pint (16oz) fresh shucked oysters
¾ c white flour ·
1 egg + 2 tbsp lemon juice whisked together
2 cups finely crushed cracker crumbs
¼ c butter
¼ c cooking oil
Put drained oysters into a 2-quart heat resistant bowl and cover them with
boiling water. Stir oysters gently to evenly distribute the boiling water through
the oysters. Let stand about 10 minutes, drain and set aside to cool. In separate
bowls, dredge the oysters in flour, shaking off the excess. Next dip in the
egg mixture and then roll in cracker crumbs. In a large non-stick frying pan,
over medium heat melt the butter with the oil. Cook the coated oysters until
they are brown and turn over to finish. Serve hot with seafood sauce for dipping.
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1 cup butter
12 cups oyster liquor (oyster liquid plus enough water to make 12 cups)
2 cups green onions, finely chopped
2 cups celery, finely chopped
2 tbsp flour
2 bay leaves
2 tsp garlic, finely chopped
2 tsp salt
48 large opened oysters
1 tsp white pepper
Melt the butter over medium heat in a 6 quart heavy saucepan, then saute the
celery and green onions until tender but not browned, stirring frequently. Gradually
stir in the flour and cook 5 minutes longer, stirring constantly, over low heat.
Add the remaining ingredients and simmer for 20 minutes. Remove the pan from
the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard.
Serve immediately. SERVES 8.
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1 ripe California avocado
3 eggs, beaten well
2 tbsp butter
1 small shallot, minced
2 mushroom caps, thinly sliced
1 tbsp flour
½ c. cream
6 small fresh shucked oysters, liquor reserved
salt & pepper to taste
additional butter
paprika
Peel avocado, cut in half and remove pit. Dice one half and cut the other half
into 4 slices; reserve. In a small skillet, melt butter and sauté shallots
until tender, about 2 minutes; add mushrooms and sauté 2 minutes more.
Stir in flour, then gradually add cream and reserved oyster liquor; cook over
medium heat until thickened. Add oysters and cook until they are plump. Remove
from heat; stir in diced avocado, salt and pepper to taste. Melt additional
butter in an omelette pan or small skillet. Add eggs and cook slowly until eggs
are as firm as you like them. Pour oyster mixture on one half, then fold eggs
over. Cut in quarters and serve on warm plates. Garnish with avocado slices
and paprika. Serves 2
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60g salt pork, diced
1/4 tsp. dried thyme
1 cup minced onion
1 tsp. salt
2 cups thinly sliced raw potatoes
1/2 tsp freshly ground pepper
2 cups milk
24 oysters and their liquor
2 cups light cream
2 tbsp butter
Sauté the salt pork in a large pot until crisp. Remove and reserve.
Add the onion to the pot and sauté for 5 minutes. Do not brown. Return
pork to the pot, add potatoes, oyster liquor and enough water to cover. Simmer
for 20 minutes, or until potatoes are tender. Add the milk, cream, butter, seasonings
and oysters. Simmer over low heat until the edges of the oysters curl. Serve
hot with hot crusty bread. SERVES 4-6.
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18 oysters and juices
salt and pepper
600ml fish stock
2 cups cream
60g butter
3 egg yolks
4 tbsp plain flour
1 tbsp sherry or Madeira
1/2 cup white wine
chopped parsley
croutons for garnish
Add oyster liquor to fish stock. Melt butter and stir in flour
and cook, stirring 2-3 minutes. Add the fish stock, stirring continuously and
simmering until stock has become smooth and thickened. Remove from heat, season
to taste and add the wine. Mix the cream and egg yolks and stir into the sauce.
Add the oysters and heat gently; do not allow to boil. Serve when the oysters
are hot. A tablespoon of sherry or Madeira may be added just before serving.
Sprinkle soup with chopped parsley and freshly fried croutons.
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6 shallots, peeled and finely chopped
1 litre fish stock
30 oysters
1/2 stick celery, finely chopped
4 egg yolks
300 ml cream
1/2 medium carrot, finely chopped
Soften the shallots, celery and carrot in the butter. Add a little of the stock
and cook vegetables until quite soft. In a food processor, puree the vegetables,
then add the oysters, egg yolks and cream; puree. Pour the oyster puree back
into the saucepan, along with the rest of the stock. Heat carefully until the
soup just thickens but does not boil. Season with restraint, as the oysters
are naturally salty. Serve immediately in warmed soup bowls. SERVES 6.
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60g butter
1 egg yolk
1 small leek, sliced
1/2 cup cream
2 tbsp plain flour
24 oysters, bottled or fresh
2 cups milk
2 cups water
few drops tabasco sauce
1/2 large vegetable stock cube, crumbled
1 tsp light soy sauce
Melt butter in large pan, add leek, cook stirring, for about 5 minutes (or
microwave on high for about 3 mins) or until leek is soft. Add flour, stir constantly
over heat for 1 minute (or microwave on high for about 1 minute). Gradually
stir in milk, water and stock cube, stir constantly over high heat, until mixture
boils and thickens. Stir in egg yolk and cream, then oysters and sauces. Reheat
without boiling. SERVES 4.
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12 oz container of fresh Pacific Oysters
Pacific Oyster Cocktail Sauce
1/2 cup nippy chili sauce
1/3 cup tomato catsup
1 teaspoon Worcestershire
3 tablespoons lemon juice
1/4 teaspoon salt
Dash of pepper
Few drops Tabasco
2 teaspoons grated horseradish
Combine ingredients and mix well. Cover and chill thoroughly before using.
Pre-cook oysters. If desired, cut pre-cooked oysters in pieces,
combine with cocktail sauce, allowing enough sauce to cover oysters. Fill cocktail
glasses with mixture and garnish with slice of fresh lemon.
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700ml fish stock
1 bottle (about 20) fresh oysters (in brine)
1/2 small carrot
1/2 stalk celery
1 tin smoked oysters
4 green beans
200ml cream
3 snow peas
salt
pepper
2 tbsp chopped parsley
Shred the vegetables into julienne sticks. Drain the smoked oysters and dry
on a paper towel to get rid of the oil. Heat the stock and cook the vegetables
in it about 5 minutes, or until tender. Add cream, stir in the chopped smoked
oysters and whole fresh ones with their juice. Simmer less than a minute, season
with salt and pepper, stir in the chopped parsley and ladle into bowls. SERVES
4.
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2 tbsp butter
1 cup oyster liquor
1 tbsp Worcester sauce
2 cups milk or half milk, half cream
1 tsp paprika
1/2 tsp pepper
1/2 tsp celery salt
12 opened oysters
Heat the top part of a double boiler over boiling water. Put in
the butter, Worcester sauce and seasonings and cook for a few minutes. Stir
in the oysters and let them froth up for a minute, then pour in the liquor.
Boil hard for 1/2 minute longer. Stir in the milk, bring almost to a boil, and
pour quickly into warm bowls. Garnish with butter and paprika and serve with
crusty bread. SERVES 2.
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3 MEDIUM oysters sliced into bite size peices
1 tsp. Real Bacon Bits
2 tbl. vegetable cooking oil
1 tbl. butter 1 clove garlic, crushed
3 Medium sized fresh mushrooms, chopped coarsely
2 tbl. chopped green onion
1 tbl. chopped green pepper
2 large eggs scrambled with 2 tbl. of Half & Half
Using small saute pan, gently heat the cooking oil, butter & bacon bits.
When butter is melted add the oysters & garlic. Heat till mixture bubbles,
stirring continually, then add the vegetables to the pan. Cook for about 2 minutes,
then add the egg mixture and cook until the eggs are firm. Be sure that you
stir the mixture well to prevent the burning of the eggs and oysters. Serve
as we do with golden hash browns and a fresh fruit cup.
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24 freshly opened oysters and their juices
3 strips lemon rind
60g butter
5 cups milk
3 tabs flour
1 cup cream
freshly grated nutmeg
1 onion, sliced
white pepper
salt
2 stalks celery, sliced
8 tabs dry sherry
1 bay leaf
finely chopped parsley
Chop oysters and put into a saucepan with their juices. Bring to simmering
point, pour into a bowl and set aside. In the same pan, scald the milk and cream
with the vegetables, bay leaf and lemon. Infuse for 5-10 minutes, then strain.
Melt butter in another pan and stir in flour over low heat. Gradually stir in
milk and stir until mixture boils and thickens. Season, add oysters and their
liquid and sherry, and heat through but do not boil. Taste for seasoning and
serve in warm bowls, sprinkled with parsley. SERVES 8.
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1/2 Pint Oysters
3-4 dashes celery salt
1/4 cup tomato catsup
1 teaspoon Worcestershire sauce
3 tablespoons lemon juice
1/2 teaspoon horseradish
3 drops Tabasco sauce
6 celery sticks
Mix all ingredients except oysters and place in refrigerator to chill. Place
oysters in cocktail glasses to within one inch from top. Fill glasses with chilled
cocktail sauce. Serve with celery sticks and thin brown bread. To improve flavor,
prepare cocktails and set in refrigerator from 1 to 8 hours before serving.
Will make 6 medium cocktails.
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1 Pint Oysters
1 tablespoon Worcestershire sauce
4 drops Tabasco sauce
1/2 pint milk
1 egg
Cracker crumbs
Combine milk, egg, Tabasco, Worcestershire sauce and mix well. Open oysters
and pour contents into mixture. Let stand for 20 minutes. Take oysters from
mixture with small strainer and roll in cracker crumbs until well coated. Place
oysters in hot skillet with small amount of hot grease. Place just enough oysters
to cover bottom of skillet. Keep turning oysters until plump and golden brown.
Do NOT overcook. Serves 5-6.
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1/2 Pint Oysters
1 1/2 quarts whole milk
1 teaspoon salt
Black pepper
1 tablespoon Worcestershire sauce
Paprika
3 drops Tabasco sauce
1/4 cube butter
Onion salt
Drain oysters, saving nectar. Combine cold milk, oyster nectar, salt, pepper,
Tabasco, Worcestershire sauce, onion salt and bring to simmer. Do NOT boil.
Add oysters and let simmer about one minute. Place one pat of butter in each
stew bowl, add hot stew and dash of paprika. Serves 5.
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1/2 Pint Oysters
1/2 cube butter
1 1/2 cups tomato catsup
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
Green peppers
1/2 teaspoon salt
1 teaspoon pepper sauce or
increase Tabasco sauce to 4-5
drops
Melt butter in hot skillet. Chop peppers, start cooking in butter. Mix other
ingredients and pour into skillet. Let simmer about 2 minutes. Pour oysters
into mixture. Let simmer until oysters are plump. Do NOT overcook. Serve on
buttered toast. Serves 2.
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60g salt pork, diced
12 opened oysters and juices
1 1/2 cups mashed potato
2 cups hot milk
1 tsp salt
1 bouquet garn (bay leaf few grains cayenne thyme, parsley)
2 slices French bread toasted
Sauté the salt pork in a heavy pot until crisp. Remove from the pot
and reserve. Add the potatoes, gradually stir in the milk, then add the bouquet
garni. Bring almost to a boil, then add the oysters. When the oysters begin
to curl around the edges, remove and discard the bouquet garni and stir in the
seasonings. Serve topped with the salt pork bits, accompanied with toast. SERVES
2.
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2 tbsp butter
2 cups milk
1 tsp salt
2 cups light cream
1/2 tsp white pepper
4 pats butter
1 tsp celery seeds (optional)
4 parsley sprigs, minced
24 opened oysters and juices
Put butter, seasonings and strained oyster liquor in a pan and
bring to a simmer. Add the oysters and cook for about 3 minutes, or until the
edges begin to curl. Remove pan from heat. Heat the milk and cream in a separate
pan to just below boiling. Do not boil. Divide oysters and liquor evenly among
4 hot bowls. Repeat with milk and cream mixture. Garnish each bowl with a pat
of butter and minced parsley. SERVES 4.
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1 celery stick, chopped
1/4 cup flour
1 onion slice, chopped
1 tsp salt
1 parsley sprig, chopped
pinch pepper
1 bay leaf
12 opened oysters, chopped
2 cups half milk, half cream
2 tbsp butter
Put the celery, onion, parsley, bay leaf and half-and-half in a saucepan, bring
almost to a boil, simmer for 10 minutes. Strain liquid and reserve. Melt the
butter in the top part of a double boiler over simmering water. Stir in the
flour and then the liquid and cook until sauce is smooth and thickened. Add
the seasonings and the chopped oysters. Simmer for 2 minutes. Serve. SERVES
4.
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4 chopped onions
2 cloves garlic
4 cups chopped celery
2 cups chopped mushrooms
2 bottles Chile sauce
1 28 oz can tomatoes
Salt & pepper to taste
Basil & oregano to taste
Simmer all together 1 ½ - 2 hours. In the last half-hour of cooking,
add 4 diced peppers. Thicken with flour if necessary. Chop one-quart fresh,
shucked oysters. Add the raw, chopped oysters and the juice of the oysters to
the pot 5 minutes before serving.
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Oyster and Roasted Red Pepper Bruschetta
1 baguette
1 pint (16oz) fresh shucked oysters chopped
3 garlic cloves chopped
¼ c. olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dried basil
Salt & pepper to taste
2 whole roasted red peppers, bottled or home roasted
2 green onions, thinly sliced
Preheat oven to 400F (200C). Slice baguette into ½ "slices. Arrange
on large baking sheet. Toast in centre of 400F oven, turning over halfway through,
until bread is golden on both sides, about 5 to 6 min. Heat a non-stick frying
pan to medium heat. Add olive oil. Add chopped garlic when oil is warm. Lightly
sauté until garlic is light brown. Add chopped oysters, lemon juice,
basil, salt & pepper. Simmer on low to medium heat until all liquid is reduced,
about 15 min. Meanwhile, chop roasted red peppers finely. Add to oyster mixture.
When liquid is reduced, remove from heat and stir in sliced green onions. Serve
on baguette toasts immediately.
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1 quart fresh shucked oysters, any size
2 T. butter or vegetable oil
1 T. minced garlic
1/2 chopped onion
1 T. Hoisin sauce
1 T. oyster sauce
1 T. cooking sherry
Juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame seed oil
1 T. soy sauce (optional)
1 tsp. lemon grass
3 chopped green onion
1 T. chopped fresh cilantro (optional)
Black pepper to taste
In a large saucepan, boil one quart of salted water. Add oysters, stir gently
for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large
sauté pan, heat oil or butter, add garlic, onion and lemon grass and
sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add
remaining ingredients. Simmer, stirring gently until heated through. Add cilantro
and green onions and stir well. Serve over steamed rice.
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24 oysters
pepper to taste
2 tbsp butter
4 cups milk
2 tbsp flour whipped cream
1/2 tsp salt parsley
Clean oysters and save liquid. In saucepan, melt butter, add flour and seasoning
and stir until smooth, add milk and oyster liquid, just bring to the boil, then
add Sydney rock oysters. Let simmer for ONLY 5 mins. Season to taste. When serving,
top with whipped cream and parsley.
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Fish bones for stock
salt
3 cups milk
60g butter
2 cups water
1 tbsp flour
1 carrot, sliced
2 egg yolks, beaten
1 small brown onion,
1 cup cream chopped
2 doz oysters
2 bay leaves
few drops Tabasco
pinch basil sauce
4 peppercorns
1 tsp worcester sauce
finely chopped parsley
Cut fish bones into small pieces; put them into saucepan with milk, water,
carrot, onion, bay leaves, basil, peppercorns and salt. Simmer gently for 1/2
hour. Strain. Discard bones, vegetables and seasoning. Melt the butter in a
pan, stir in the flour, add the strained fish stock, stir until boiling and
cook for 3-5 mins. Beat the egg yolks and cream together, strain into the soup
and stir for a few minutes, taking care that the soup does not boil. Carefully
place oysters in, add Tabasco sauce and worcester sauce. Garnish with parsley
and serve with fried croutons, if liked. SERVES 4.
Note: If using bottled oysters, discard water they are in and rinse before
using.
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12 large oysters
2 tsp anchovy essence
1.75 litres fish stock or anchovy fillets
30g flour cayenne pepper
salt
30g butter
grated rind of 1 lemon
Strain the oysters through cheesecloth. Put the oysters and the strained liquid
into a saucepan and cook over a low heat till they are on the point of coming
to the boil and their edges curl. Take them out of the pan. Put aside but keep
warm. Add the fish stock to the liquid and continue cooking. In another pan,
heat the butter, stir in the flour and cook to a white roux. Gradually add the
fish stock, stirring all the while until the stock thickens. Add the anchovy,
cayenne pepper and a little salt and cook for 10 minutes. Add the rind and the
oysters. Stir just once, take the soup from the pan and serve hot. SERVES 4-6.
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2 cups chicken stock
2 tbsp chopped parsley
2 cups oyster juice
2 cups oysters
2 tbsp soy sauce
1/4 cup finely diced white onion
1/2 nip sake
Mix the chicken stock and oyster juice in a large saucepan. Add the oysters
and onion, bring to the boil. Reduce the heat and allow to simmer for 10 minutes.
Add the parsley, sake and soy sauce, cook a couple of minutes longer and serve.
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250g jar of oysters
black pepper
150ml cream
6 fresh oysters
1 tbsp dry vermouth
Puree the oysters from the jar with their liquid, the cream and vermouth, then press through a fine sieve for a really smooth texture. heat to boiling point grind over fresh black pepper, pour into heated soup plates, add the fresh oysters and serve immediately.
Note: Bottled oysters can sometimes be very salty, so it is worthwhile
checking on the saltiness with the fish-seller before buying, as too much will
ruin the taste.
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l pkg frozen chopped spinach, thoroughly defrosted and drained
3 dozen oysters and their juices
3 cups milk
l cup cream
dash of sherry
salt and white pepper to taste
6 tbsp sour cream
freshly grated nutmeg
Puree spinach, oysters and their strained juices in a blender or food processor.
Bring milk and cream to a simmer and add spinach and oysters. Heat through with
sherry and seasonsings to taste. Spoon sour cream into 6 warmed soup bowls,
ladle hot soup over the top and sprinkle with nutmeg. Serve with crusty hot
bread.
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6 fresh shucked oysters
2 tbsp butter
6 oz half & half cream
Salt & white pepper
Melt butter in a shallow pan. Sauté oysters just until the edge curl.
Slowly add cream and seasonings. Heat through, but do not boil. Serve hot. Makes
one serving
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12 oz container fresh Pacific oysters, chopped
3 cups milk
1 bay leaf
1 teaspoon garlic salt
2 teaspoons Worcestershire
Parsley flakes or dash paprika
Dash nutmeg
2 tablespoons butter
1/4 cup instant mashed
potato granules
1 egg, separated
1 10 1/2 oz can condensed
tomato soup
Pre-cook oysters, drain and chop. Set oysters aside. Scald milk, seasoning
and butter. Stir in instant mashed potato granules. Add small amount of milk
mixture to slightly beaten egg yolk, then combine with rest of milk mixture.
Stir in condensed tomato soup and blend well. Add chopped oysters and return
to low heat. Meanwhile, beat egg white until stiff. Fold beaten egg white into
soup. Garnish with parsley flakes or paprika and serve immediately. (Serves
4-6).
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Pre-cook Pacific oysters and reserve pre-cooking water. Using your favorite
stuffing recipe, substitute pre-cooking water for other liquid. Add sliced,
pre-cooked oysters to the stuffing mixture.
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12 oz container of fresh Pacific Oysters
12 strips bacon
Preheat oven to 450 degrees F. Pre-cook oysters. Cut strips of bacon long enough
to wrap around each oyster with slight overlap. (Oysters may be cut to desired
size.) Place two or three bacon-wrapped oyster kabobs on each skewer and roast
in hot oven until bacon is crisp. If served as hors d'oeuvres, allow 3 to 4
per person.
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Pacific Oysters and Shrimp Flamenco
12 oz fresh Pacific Oysters
3 slices bacon, cut up
1 clove garlic
2 sliced medium size onions
1 cup chopped celery
1 cup slivered green pepper
1 bay leaf
2/3 teaspoon chili powder
1/4 teaspoon black pepper
1 lb can tomatoes
1 1/2 cups oyster water
1 tablespoon vinegar
1 teaspoon sugar
1 cup sliced ripe olives
1/2 lb cooked shrimp
Cooked rice for 6 to 8
Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then
finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and
green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes,
oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into
2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly
mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake
15 minutes longer. Serve over cooked rice. (Serves 6-8).
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12 oz container fresh Pacific Oysters
1 cup corn meal
2 eggs, beaten with
1 teaspoon water
2 tablespoons vegetable
oil or cooking fat
Pre-cook oysters and drain. Dip prepared oysters in egg, then in corn meal,
coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees
F. (or until quite hot). Fry oysters until golden brown on one side, then turn
carefully to brown the other side. (About 4 minutes each side). Serve immediately.
(Serves 3-4).
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Peppery Oyster and Watercress Soup
20 opened oysters and their juices
100ml cream
pinch nutmeg
3-4 medium potatoes
few drops lemon juice
3 cups water
fresh ground black pepper
3 cups milk
1 bunch watercress
salt
Peel the potatoes and cut into quarters. In a deep saucepan, cover with 3 cups
of water and boil gently until cooked, about 15-20 mins. Do not strain, but
mash them in the saucepan. Season with salt. Bring the milk and nutmeg to a
simmer, then blend into the potatoes. The soup should be the consistency of
cream. Trim the larger stems from the watercress and wash well. Chop finely
to have approx 1 cup of chopped leaves. Add to the soup and cook for 10 minutes,
add the butter and a few drops of lemon juice. Divide the oysters into 4 heated
soup bowls with a little of their juices. Pour over the hot soup, garnish with
a swirl of cream and dust with the cracked pepper. Serve immediately with warm
crusty bread and butter. SERVES 4.
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6 cups of fish stock
1 med leek finely chopped
1 large jar oysters
1 cup flour
1 celery stick, chopped
2 cooked med potatoes, diced
cooked prawn meat
250g white fish, filleted,
1 crushed clove garlic skinned, finely chopped
salt and white pepper
1 large white onion, finely chopped
2 tbsp butter and
1 egg yolk
1 cup cream
nutmeg
Parsley
Melt the butter, keeping the heat low, stir in the onion, leek, garlic, celery
and toss until softening. Add the flour, and still stirring, add the fish, then
slowly pour in the fish stock, simmer for five minutes, season and add the prawns
and diced potatoes. Beat the egg yolk with the cream and pour into a warm soup
tureen. Ladle the soup into the tureen and whisk quickly to combine with the
egg and cream. Drop in a shot of dry sherry or vermouth. Just two minutes before
serving add the oysters which should be merely warmed and not cooked. Top with
a fine cloud of nutmeg and a sprinkling of parsley.
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1 250 g tub of softened cream cheese
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 tbsp finely chopped onion
1 tbsp chopped parsley
1 tin (2.5 oz) smoked oysters, chopped
Add all ingredients together in one bowl. Mix well. Serve with crackers.
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1 dozen oysters (on the half shell)
½ c. of finely chopped green onions
½ c. of finely chopped fresh ginger
2 cloves of finely chopped garlic
½ c. of butter
Salt & pepper to taste
Melt butter & then add ginger, garlic, onions, salt, and pepper to melted
butter mixture. Steam oysters in another larger pot for 10 minutes. When oysters
have been steamed, add 1 tbsp of mixture to each individual oyster & serve
hot.
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12 oysters and juices
75 g wild rice
100 ml white wine
300 ml cream
100 ml Noilly Prat with shallot
100 g spinach
1 finely chopped fresh chervi
25 g unsalted butter
500 ml fish stock
white pepper
salt
In a saucepan, reduce white wine and Noilly Prat with shallot
by half over a moderate heat. Add fish stock and wild rice. Cook rice until
tender. Strain. Add cream to stock and reduce until it thickens. Clean spinach
and blanch. Pour soup into blender with butter and oyster juice. Whirl until
smooth consistency is achieved. Reheat, add oysters and season with salt and
pepper. Pour into warmed bowls and sprinkle with chervil.
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