Oyster recipes

Some of my favorites:


Sangrita Oyster Shooters

24 oysters, shucked
2 cups tomato juice
4 serrano chilis
2 limes, juiced
1/2 white onion, peeled & chopped
hot sauce

Shuck oysters and keep well chilled.  For the sangrita, combine all other ingredients in a blender and puree well.  Allow this mixture to chill for one hour.  Put each oyster in a shot glass (best to choose very small oysters) and cover each with the sangrita.  Salt the rim of another set of shot glasses, then fill them with a good silver tequila.  Each guest should lick the rim of a tequila shot glass, down the sangrita/oyster mix from the other shot glass, then down the tequila.


Oysters with Cilantro-Chili-Lime Sauce

24 oysters, raw, on the half shell
6 large garlic cloves, minced
3 T cilantro, minced
4 green onions minced
1/2 cup Asian chili paste
2 T sugar
1/2 t lime zest, minced
1/3 cupe lime juice, freshly squeezed
1/3 cup Vietnamese fish sauce
1-1/2 T pickled ginger minced

Line a baking sheet with rock salt and nest the oysters in their shells in the salt.  Refrigerate until ready to use.  Combine the reserved oyster liquor and all the remaining ingredients in a large bowl or food processor.  Whisk vigorously or blend well, then let sit at room temperature for an hour.

Preheat the oven to 350 F.   Spoon sauce over each oyster and bake for 15 minutes or until the sauce is bubbly and the oysters are curled around the edges.  (We often just grill the oysters until they're done enough to pop open easily, then spoon the sauce on top.  It doesn't need to cook.)


Oyster Pan Roast

4 T unsalted butter
1/2 cup onion, finely chopped
1/2 cup fresh fennel, finely chopped
1/2 cup leek, finely chopped
1/2 cup celery, finely chopped
1 t thyme, chopped
1 t sage, chopped
2 T white flour
1/2 cup white wine
1 cup oyster liquor
2 cups cream
1 T Worcestershire sauce
1 t Pernod or similar anise-flavored liqueur
1 pint oysters, shucked
salt & pepper to taste
toast points and wilted spinach (optional)

We usually skip the spinach, and bite-sized chunks of any good fresh bread will do instead of toast points.

In a large saucepan, melt the butter and add the onion, fennel, leek, celery, thyme, and sage, stirring, for about 10 minutes.  Stir in the flour and cook for another 2 minutes.  Whisk in the white wine and oyster liquor and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Whisk in the cream, Woo sauce, and Pernod.  Allow to simmer for about 10 minutes; season with salt, pepper, and hot sauce to taste.  Stir the drained oysters into the sauce and bring back to a boil.  Cook just until the edges of the oysters curl.  Spoon the sauce over toast or bread and top with spinach, if desired.


Perhaps more later!