Ingredients

6 appetizer

• 3 slices hickory-smoked or applewood-smoked bacon, cut crosswise into ½-inch-wide strips
• 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes
• 4 garlic cloves, peeled
• 1½ tablespoons chopped fresh Italian parsley
• 1½ tablespoons chopped fresh cilantro
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• ½ teaspoon coarse kosher salt
• 2½ tablespoons dry white wine
• 2 tablespoons fresh lemon juiceRock salt
• 24 freshly shucked oysters (such as Malpeque or Bluepoint), on the half shell

Preparation

Step 1

Cook bacon in heavy medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to processor. Add butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and ½ teaspoon coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended.

Step 2

Place large sheet of waxed paper on work surface. Drop butter by heaping tablespoonfuls onto paper in long log. Using paper as aid, shape butter into 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Step 3

Prepare barbecue (medium-high heat). Spread ½-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes.

Step 4

Cut twenty-four ⅛- to ¼-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter.

Step 5

Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, 6 to 8 minutes. Spoon shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in salt on each plate and serve.

For this oysters Rockefeller recipe, make the filling ahead of time and you’ll need only a few minutes to go from shucking to eating.

Ingredients

Makes 24 Servings

• 1 small leek (white and pale-green parts only), coarsely chopped
• 1 large shallot, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 large bunch watercress, coarsely chopped (about 4 cups packed)
• ¼ cup (½ stick) unsalted butterKosher salt and freshly ground black pepper
• ½ cup finely grated Gruyère
• ½ cup heavy cream
• ¼ cup finely chopped flat-leaf parsley
• 24 large oysters, freshly shucked, on the half shell, with juices

Preparation

Step 1

Pulse leek, shallot, and garlic in a food processor until finely chopped. Transfer to a small bowl; set aside. Pulse watercress in processor until finely chopped but not a paste. Transfer to a medium bowl; set aside.

Step 2

Melt butter in a large heavy pot over medium-low heat. Add leek mixture; season with salt and pepper and cook, stirring often, until translucent, 7–8 minutes. Increase heat to medium. Add watercress; cook, stirring often, until watercress is wilted and tender, 8–10 minutes. Stir in cheese, cream, and parsley. Season to taste with salt and pepper. Transfer to a medium bowl; chill until cold.

Step 3

Preheat broiler. Arrange oysters on half shells on a rimmed baking sheet. Dividing equally, spoon watercress mixture over oysters, spreading to cover completely.

Step 4

Broil until cheese is melted, top of watercress mixture begins to brown in spots, and oysters are just cooked through, 3–4 minutes. Serve immediately.

Ingredients

8 Servings

• 1 garlic clove, finely chopped
• ¼ canned chipotle chile in adobo, finely chopped (about 1 teaspoon)
• 2 tablespoons unsalted butter, room temperature
• 1½ teaspoons bourbon
• 1½ teaspoons light brown sugarKosher salt, freshly ground pepper
• 2 dozen oysters (such as Blue Point, Well Fleet, or Malpeque), freshly shucked, on the half shell, with liquor

Preparation

Step 1

Mix garlic, chile, butter, bourbon, and brown sugar in a small bowl until smooth; season with salt and pepper.

Step 2

Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet (about 2 cups) and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp. butter mixture on each oyster.

Step 3

Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.

Step 4

DO AHEAD: Butter can be made 2 days ahead. Cover and chill.

Ingredients

6 Servings

• 3 dozen large oysters
• Herb Butter (click recipe)
• Lemon wedges (for serving)
• Hot sauce (for serving)

Preparation

Step 1

Prepare a grill for medium-high heat. Scrub oysters. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, and hot sauce.

Ingredients

6 Servings

2tablespoons vegetable oil

4leeks, white and pale-green parts only, thinly sliced

2garlic cloves, finely choppedosher salt, freshly ground pepper

1cup dry white wine

2dozen oysters, freshly shucked, liquor reserved

4cups low-sodium vegetable brothPinch of saffron threads (optional)

1large bunch watercress, tough ends trimmed, chopped (about 3 cups), plus finely chopped for serving

1/2 teaspoon crushed red pepper flakes

1/2 cup heavy cream, plus more for servingCrusty bread (for serving)

Preparation

Step 1

Heat oil in a large heavy pot over medium-high heat. Cook leeks, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute; season with salt and pepper.

Step 2

Add wine and reserved oyster liquor to pot and cook until slightly reduced, about 4 minutes. Add broth and saffron; bring to a boil, reduce heat, and simmer 5 minutes. Add watercress and cook until just wilted, about 2 minutes. Let cool slightly, then, working in batches, purée in a blender until smooth. Pour soup into a large saucepan and bring to simmer over medium heat. Add oysters and red pepper flakes and cook until oysters are just cooked through, about 2 minutes; stir in 1/2 cup cream.

Step 3

Serve soup drizzled with more cream and topped with finely chopped watercress.

Ingredients

makes 12 Servings

1/2 cup fresh breadcrumbs made from crustless white bread

21/2 tablespoons unsalted butter

1/2 small garlic clove, pressed

1/4 teaspoon Pernod or other anise-flavored liqueur (optional)

12oysters, freshly shucked and reserved on half shell with juicesLemon wedges

Preparation

Step 1

Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Step 2

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

Ingredients

6 Servings

• 1 tablespoon fresh lime juice
• 1 tablespoon rice bran oil
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon soy sauce
• ½ teaspoon finely grated peeled gingerSmall pinch of sugar
• 1 finger lime, halved lengthwise, or ½ lime, white pith and peel removed, finely chopped
• 12 oysters, freshly shucked

Preparation

Step 1

Combine lime juice, oil, vinegar, soy sauce, ginger, and sugar in a small bowl. Scrape out pearls from finger lime and stir into vinaigrette. Spoon over oysters just before serving.

Ingredients

8 Servings

• ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
• 10 cups coarsely torn baguette, dried out overnight
• ¼ cup pine nuts
• 3 tablespoons olive oil
• 4 ounces pancetta, cut into ¼” pieces
• 2 large leeks, white and pale-green parts only, thinly sliced
• 4 celery stalks, choppedKosher salt and freshly ground black pepper
• ¼ cup Cognac
• 2 large eggs
• 3 cups chicken stock or low-sodium chicken broth, divided
• 1 cup coarsely chopped canned smoked oysters
• 2 tablespoons chopped fresh thyme
• 2 tablespoons finely chopped fresh sage
• 2 teaspoons finely grated lemon zest
• ½ lemon, thinly sliced, seeds removed

Preparation

Step 1

Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.

Step 2

Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; add to bowl with bread.

Step 3

Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5–8 minutes. Transfer to bowl with a slotted spoon.

Step 4

Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10–15 minutes. Transfer to bowl.

Step 5

Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.

Step 6

Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter. Top with lemon slices.

Step 7

Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

Step 8

DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

Ingredients

4 Servings

• 8–12 slices bacon
• ½ cup butter, divided
• ⅓ cup chopped green pepper
• 2 tablespoons chopped chives
• 4 tablespoons chopped parsley
• 24 oysters on the half shell
• Rock salt
• Fresh lemon juice

Preparation

Step 1

Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent. Remove from pan and cut each strip into 1″ diamonds (you’ll need one piece of bacon to top each oyster). Add 2 Tbsp. butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives and parsley, then blend thoroughly with remaining butter.

Step 2

Preheat oven to 450°. Arrange oysters on beds of rock salt (put rock salt in pie plates or in a long, shallow baking tin); dampen salt slightly. Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice. Bake until bacon is crisp and oysters are thoroughly heated, 5–10 minutes.

Ingredients

8 Servings

• ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
• 1 loaf white Pullman bread, torn into 1-inch pieces (about 10 cups), dried out overnight
• 3 tablespoons olive oil
• 8 ounces bacon or pancetta, chopped
• 2 onions, chopped
• 4 celery stalks, chopped
• 1 leek, white and light green parts only, chopped
• 2 tablespoons chopped thymeKosher salt, freshly ground pepper
• ½ cup dry Sherry
• 2 large eggs, beaten to blend
• 2 cups turkey or chicken stock (preferably homemade), plus more
• 12 ounces oysters, freshly shucked

Preparation

Step 1

Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.

Step 2

Heat oil in a large skillet over medium-high. Add bacon and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread with a slotted spoon.

Step 3

Add onions, celery, leek, and thyme to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with bread.

Step 4

Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.

Step 5

Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper, add oysters, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining ¼ cup butter.

Step 6

Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

Step 7

Do Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.