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Oyster recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Enjoy oyster season!

September marks the beginning of oyster season, which runs all winter long through April. During this time, oysters are at their peak of flavor and, although perfect when eaten raw, are also delicious when prepared a variety of other ways—like fried or baked—so grab some friends and get to shucking.

Oysters rockefeller

Oysters Rockefeller

Makes 12 servings

Ingredients:

  • 2 slices bacon
  • 2 dozen fresh un-shucked oysters
  • 4 tablespoons butter
  • 1 1/2 cups spinach
  • 1/3 cup bread crumbs
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped parsley
  • Hot pepper sauce to taste
  • 1/2 teaspoon Pernod
  • 1/2 teaspoon salt
  • 4 cups rock or kosher salt

Directions:

  1. Cook bacon in a skillet until crispy; drain, crumble, and reserve.
  2. Carefully shuck oysters, removing meat from the shell and saving liquid and one half of the shell.
  3. Melt butter in a skillet and sauté the spinach, bread crumbs, onion, parsley, hot sauce, Pernod, and salt until spinach is cooked and mixture is well combined. Add the bacon at the end when mixture has cooled, then pulse in a blender or food processer until just chopped.
  4. Preheat broiler and line an ovenproof dish with rock salt. Arrange oysters in half shells in the salt and top with a little bit of the liquid. Spoon spinach mixture on top of oysters and place under broiler for 5 to 6 minutes, or until oysters are cooked. Serve with lemon wedges.

Grilled Oysters

Makes 12 servings

Ingredients:

  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 2 dozen fresh, shucked oysters, with liquid in them
  • Minced parsley to garnish

Directions:

  1. Melt butter in a skillet and add olive oil; sauté garlic for a few seconds then add lemon juice, red pepper, salt, and pepper. Remove sauce from heat.
  2. Place oysters carefully on a hot grill and spoon sauce over the top of each oyster. Shut lid and cook 5 to 6 minutes, or until the sides of the oysters begin to curl. Sprinkle with parsley.

Fried Oysters

Makes 12 servings

Ingredients:

  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 3 teaspoons paprika
  • 3 eggs
  • 3 tablespoons milk
  • 2 cups dry Italian bread crumbs
  • 2 dozen shucked oysters, removed from shells

Directions:

  1. Heat oil in a deep fryer or skillet to 350 degrees F.
  2. Combine flour, salt, and paprika in one bowl; whisk eggs with milk in a second bowl; and put bread crumbs in a third bowl.
  3. Dip oysters in flour mixture, then in egg mixture, and finally in bread crumbs.
  4. Place breaded oysters in oil and fry until golden, about 3 to 4 minutes. Remove with a mesh spoon and let cool before serving. Serve with tartar sauce.

How to shuck oysters

Ming Tsai, host of the public television series Simply Ming gives tips on shucking oysters.

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