You don’t really need a Rolodex of oyster recipes. Just slurp them raw! Douse them in lemon juice and knock them back like tiny briny shots of bliss! While this method is all well and good, frying, grilling, or stewing oysters takes them to a whole other dimension. We’re talking about broiled oysters dusted with buttery, garlic-laced breadcrumbs. These crispy, golden saltine-crusted beauties. Or this teetering, texturally sublime fried B.O.L.T (bacon, oyster, lettuce, tomato) sandwich. Whether you’re team raw or not, these oyster recipes will help your mollusks shine bright like the ocean jewels they are.
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 chopped1 large shallot, coarsely chopped1 garlic clove, coarsely chopped1 large bunch watercress, coarsely chopped (about 4 cups packed)¼ cup (½ stick) unsalted butterKosher salt and freshly ground black pepper½ cup finely grated Gruyère½ cup heavy cream¼ cup finely …
Ingredients 8 Servings 1 garlic clove, finely chopped¼ canned chipotle chile in adobo, finely chopped (about 1 teaspoon)2 tablespoons unsalted butter, room temperature1½ teaspoons bourbon1½ teaspoons light brown sugarKosher salt, freshly ground pepper2 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 …
Ingredients 6 Servings 3 dozen large oystersHerb 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 …
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 …
Ingredients 8 Servings ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more10 cups coarsely torn baguette, dried out overnight¼ cup pine nuts3 tablespoons olive oil4 ounces pancetta, cut into ¼” pieces2 large leeks, white and pale-green parts only, thinly sliced4 celery stalks, choppedKosher salt and freshly ground black pepper¼ cup Cognac2 large eggs3 cups chicken stock or low-sodium chicken broth, divided1 cup coarsely chopped canned smoked oysters2 tablespoons chopped fresh thyme2 tablespoons …
Ingredients 4 Servings 8–12 slices bacon½ cup butter, divided⅓ cup chopped green pepper2 tablespoons chopped chives4 tablespoons chopped parsley24 oysters on the half shellRock saltFresh 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 …
Ingredients 8 Servings ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more1 loaf white Pullman bread, torn into 1-inch pieces (about 10 cups), dried out overnight3 tablespoons olive oil8 ounces bacon or pancetta, chopped2 onions, chopped4 celery stalks, chopped1 leek, white and light green parts only, chopped2 tablespoons chopped thymeKosher salt, freshly ground pepper½ cup dry Sherry2 large eggs, beaten to blend2 cups turkey or chicken stock (preferably homemade), plus more12 ounces …
Ingredients 6 to 8 Servings 16 oysters on the half shellButterRock or pickling saltCrumbled bacon and chopped parsley (for serving) Preparation Step 1 Preheat oven to 500°. Top oysters with a thin slice of Butter (about ⅛" thick). Spread a layer of rock or pickling salt on a rimmed baking sheet and nestle oysters in salt. Roast until butter is bubbling and edges of oysters are just beginning to curl, about 5 minutes. Serve topped …
