Oysters Four Ways

  • serves 0


36 Ratings
Directions for: Oysters Four Ways


Oysters with Orange and Ginger

6 oysters, shucked and on the half shell

1 segmented and cut into 1 inch dice with reserved juice

¼ tsp fresh ginger, grated

1 Tbsp rice wine vinegar

1 tsp cilantro, finely chopped

1 scallion, finely chopped

Salt and freshly ground black pepper

Crispy Fried Oysters with Swee

6 oysters

6 oyster shells, cleaned

¼ cup all purpose flour

¼ cup cornmeal

¼ cup buttermilk

1 large egg

½ cup olive oil

Sweet Corn Puree

1 cup corn niblets

2 Tbsp butter

½ cup chicken stock

Salt and pepper

Corn Cilantro Salsa

½ cup corn niblets, cooked

1 scallion, finely chopped

¼ red pepper, finely chopped

1 tsp lemon juice

1 tsp white wine vinegar

1 tsp cilantro, finely chopped

Salt and freshly ground black pepper

Baked Oysters "Lynnafellar"

6 oysters, shucked plus shells cleaned

2 strips bacon, finely diced

1 small leek, white part only, finely diced

2 cup spinach

½ cup heavy cream

2 Tbsp parmesan cheese, grated

Salt and Pepper

Oyster Caesar Shooters

6 oysters, shucked

2 cup Clamato juice

1 Tbsp lemon juice

1 Tbsp freshly grated horseradish

1 tsp Worcestershire sauce

1 tsp hot pepper sauce

1 tsp celery salt

Freshly ground black pepper

3 small celery hearts with leaves, cut in half


Oysters with Orange and Ginger

1. In a small mixing bowl whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro, and scallion. Season with salt and pepper. Spoon the mixture over each of the shucked oyster.

Crispy Fried Oysters with Swee

1. Set three shallow bowls next to one another, place the flour in the first bowl, then place the buttermilk and egg in the next bowl, place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove excess flour, the dip the oyster into the bowl with buttermilk egg mixture.

2. Once covered in the eggwash, place the oysters into the cornmeal. Set a large sauté pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.

3. Place 1 teaspoon of corn puree in the oyster shell, place the fried oyster on top the puree, top each oyster with 1 teaspoon of the corn salsa.

Sweet Corn Puree

1. In a medium saucepan melt the butter; add the corn and chicken stock. Cook for 8 to 10 minutes or until cook is cooked and most of the liquid has evaporated. Place the corn in a blender and blend until smooth. Season with salt and pepper.

Corn Cilantro Salsa

1. In a small mixing bowl combine all the ingredients, season with salt and pepper.

Baked Oysters "Lynnafellar"

1. In a skillet over medium-high heat render bacon until crisp and golden brown. Add leeks cook until soft. Add spinach, and cream, cook until cream thickens. Season with salt and pepper. Place the one shucked oyster on each shell, top with a spoonful of the creamed spinach mixture. Place the oysters onto a baking sheet and top each oyster with grated parmesan cheese and bake at 350*F for 5 minutes.

Oyster Caesar Shooters

1. In a large pitcher combine the Clamato juice, lemon juice, horseradish, Worcestershire sauce, hot sauce. Season with celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add one oyster to each glass. Garnish each glass with celery stick.

See more: Shellfish, Appetizer, Dinner, North American



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