Oyster Recipes

Mushroom & Lemon Baked Oysters

  Baked Oysters with Mushroom Duxelles & Lemon Sabayon These baked oysters are a truly luxurious meal, appetizer or hors d’oeuvre – an elegant combination of sea & shore on the half shell.  The sabayon sauce not only adds flavor
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Oyster Variety Guide

Want to pick an oyster based on flavor, approximate size, or origin? Here’s a handy guide: Pacific Oysters Recommended for their fresh, clean flavor & finish. Name Origin Approx. Size Flavor & Texture Notes Kumamoto WA 2" Sweet, nutty &
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Cucumber Vinegar Ice Mignonette

Cucumber Vinegar Mignonette Granita A mignonette sauce is a classic accompaniment to a raw oyster platter, (basic mignonette sauce recipe).  This mignonette granita is a more upscale version that enhances raw oysters’ natural cool crispness while adding an interesting textural
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Kurobuta Pork Chops w/ Creamy Oyster Sauce

Kurobuta Pork Chops w/ Creamy Oyster Sauce Beautiful roasted Berkshire pork chops served with a briny shallot, white wine & oyster sauce.  Does a pork chop get any more luxurious? Ingredients:                                              Makes 4 Servings 4 Kurobuta Pork Chops 12 Fresh Oysters
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Oyster Roast w/ Cocktail Sauce

Oyster Roast w/ Cocktail Sauce Simple, savory & delicious. This homemade cocktail sauce compliments the flavor of simply roasted oysters perfectly, but would also be delicious with other shellfish. Drink Pairings: Muscadet or Light Beer Ingredients: Makes 6-8 Servings 2
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How to Store Live Shellfish

Live oysters, clams, and mussels are some of the sea’s greatest delicacies.  Most people already know the basics about keeping them alive and fresh once they get them home:  Easy Shellfish Storage: If you’re going to be serving your shellfish
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How to Open an Oyster

I’m sure you think that opening oysters is difficult, but it’s actually pretty easy once you get the hang of it. In fact, I’ve taught a couple dozen people to open oysters…and, everyone (even the frail) has succesfully pulled it
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Oysters with Lovage Mignonette

Oysters with Lovage Mignonette A mignonette is a vinegar & shallot based sauce commonly used to add complexity & bite to raw oysters. Because we love raw oysters, we also love mignonettes (see also our classic mignonette recipe & wasabi
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Pan Fried Oysters

Pan Fried Oysters with Lemon Truffle Aioli These fried oysters are superb – light, crispy & crunchy on the outside, soft & meaty on the inside, without being runny or chewy. Dipping them in earthy, lemony truffle aioli blows the
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Oyster Chowder

Oyster Chowder with Bacon, Potatoes, Fennel & Chives Drink Pairings: Chenin Blanc from Vouvray or Gruner Veltliner from Austria A very light chowder (even if you include the cream) that showcases the fresh ocean flavor of oysters delicately cooked to
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Baked Oysters

Baked Oysters These baked oysters make a great easy appetizer or party food fresh out of the oven. Bubbly and satisfying, the flavor of the oysters is augmented, not overpowered, by a smooth blanket of porcini duxelles topped with crunchy
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Mignonette Sauce

Plenty of people prefer their raw oysters on the half-shell seasoned with just a little lemon juice, vinegar, or hot sauce.  That’s fine for us in a pinch or on a picnic, but when possible a mignonette can’t be beat. Basic
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