These recipes are primarily for single oysters. We will soon be adding a number of them for you to enjoy.
On the Half Shell
Oysters on the half shell are generally served on a plate with 6 or so raw oysters with lemon wedges on the side and hot butter to dip them in.
They are delicious.
Slurping oysters is a timely tradition. You simply open the oyster, clean any shell bits, and slurp, getting all the juice you can and the wonderful taste of the last water taken in by the oyster.
Oysters a la Drago
For 2 dozen oysters, mix in a bowl....
2 sticks butter (room temperature)
Pinch Kosher salt
1 tsp black pepper, freshly ground
1 Tbs garlic, finely minced
2 Tbs chopped flat leaf Italian parsley
Squeeze of lemon juice
1/2 C Parmesan cheese, chopped up
Put a dollop on each oyster half and grill for about 5 minutes
Serve with French bread, lemon wedges and extra Parmesan
(from Buffa Hargett)
Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
2 slices bacon
24 unopened, fresh, live medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt