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Oyster Recipes

post #1 of 25
Thread Starter 
I picked up a gallon of fresh shucked Matagorda Bay oysters the day before yesterday. In my opinion, these are as good as you can get, and I have consumed oysters around the country.

After the obligatory fried oysters, which my wife dearly loves with Cholula and tartar sauce, I'm going to do some Oysters Ernie tonight. This is also one of our favorite recipes.

I would appreciate some more ideas. I do a fair oysters rockefeller rendition, but I'm looking for something special.
post #2 of 25
Shuck Oyster. Eat. Best way IMO. Squeeze of lemon if liked.

Or, if you prefer them cooked, this is not bad:

Oysters Kilpatrick :: Recipe :: ABC South Australia

Could use some in a carpet bag steak - an oldie but a goodie:

Carpetbag Steak, an Australian recipe from The Worldwide Gourmet

I'm jealous of all those oysters..... :D
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #3 of 25
Thread Starter 
Thanks for the recipes. I am anxious to try the Oysters Kilpatrick. The steak recipe sounds intriguing as well. I like all of the ingredients. By the way, I have already eaten more of the raw ones with horseradish sauce than I can believe. They are wonderful.

My former chef is on his way over to pick up a half gallon. He thinks I'm his fish monger now that i'm retired.

Nature has given us the right amount of cold weather and rain to make the oysters pretty special this year. Perfect salinity for a salty taste, and plump and firm. These are about "two bite" oysters when fried.
post #4 of 25
I think I hate you, it may just be jealousy but I am not sure.:p
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
post #5 of 25
I had a similar conundrum a couple years ago after oystering on Vancouver Island... so my wife I had did an oyster night and had them about 7 different ways :)

Some favs were...
bacon cheddar baked oysters (pretty much how it sounds, play with it how ever you like, I trust you :) )
shallot/garlic/butter/curry powder/gruyere mixture baked on.
condensed milk and crumbled soda crackers. Apparently this is a classic newfie way to do them and I was hugely sceptical... It was very good and surprised the bleep outta me :)

The rest were raw with mignionette, lemon/tabasco etc.

Oh and lots of champagne and ice cold grey goose throughout the evening.

What a wonderful night... I think we'll have to do that again this summer.

post #6 of 25
condensed milk and crumbled soda crackers. Apparently this is a classic newfie way to do them and I was hugely sceptical... It was very good and surprised the bleep outta me :)

Is that condensed or evaporated milk--to me even with the salt of the crackers, with condensed it would be pretty sweet??

post #7 of 25 absolutely certain those are Matagorda oysters. San Antonio Bay (Seadrift-Port O'Conner) was shut down for the bi-valves this year. We are eating fried this year without worries, tho. So I say...have your oyster and cook it too!
post #8 of 25



Makes 3 or 4


8 thick slices peppered bacon
½ cup white cornmeal
Salt and freshly ground black pepper to taste
1 dozen fresh oysters, drained
8 large eggs
3 Tbs heavy cream
Tabasco sauce to taste
3 Tbs butter
Chopped parsley leaves, for garnish


In a large, heavy skillet, fry the bacon slowly over moderately low heat till crisp, drain on paper towels, and crumble. Pour off all but about 1 tablespoon of fat from the skillet and set aside.

In a small bowl, combine the cornmeal and salt and pepper and mix till well blended. Dip the oysters into the cornmeal, coat lightly, and transfer to a plate. In another bowl, whisk together the eggs, cream, and Tabasco and set aside.

Add the butter to the fat in the skillet and melt over moderate heat. Add the oysters and cook till they begin to curl, about 1 minute on each side. Add the egg mixture and bacon, reduce the heat to low, and cook till the edges are set, about 2 minutes. Lift the edges with a fork and tilt the pan back and forth so the uncooked egg runs underneath. Continue to cook slowly just till the eggs are set, 3 to 4 minutes.

Slide the fry onto a heated platter, garnish the edges with parsley, and serve hot in individual portions.

post #9 of 25
Thread Starter 
They are definitely Matagorda Bay oysters. I was aware that San Antonio Bay and Port O'Connor were shut down. This generally happens when there is not enough salinity, and this has been a pretty wet winter. These are certified. I got this last batch at Buddie's in Matagorda if you need a half shell fix.
post #10 of 25
Hmmm. Thanks for the tip. We have been stuck getting our fix at Western Steakhouse in Rosenberg and me thinks he may be buying by the gallon. (His usual MO is to shuck and fry...kinda disappointed this year).
post #11 of 25
Thread Starter 
I can see this becoming a staple for our family breakfasts during the oyster season! Thanks.
post #12 of 25
Oysters with ginger scallion or Oysters with black bean sauce are my favorites.
Seafood Master
Seafood Master
post #13 of 25
Thread Starter 
Please post the recipes. I love all the ingredients you mentioned, and I am on the way to pick up a fresh batch of oysters today.
post #14 of 25
Thread Starter 
I picked up another gallon yesterday that were shucked the day before. They have "Matagorda Bay Oysters" posted on the front window of the Buddie's in Matagorda. They also have stores in Wharton and Bay City, which might be closer to you.
post #15 of 25
Smoked and grilled are good too. Grilled needs to be done on the shell -- preferably with the shell still closed. So, I guess that will have to wait for the next time you score.

Smoking works better on the whole shell too; but you certainly CAN smoke half-shells or shucked oysters. With the shucked, just drain them and put in a pan.

If any case, grilling or smoking, shucked, half or whole, you don't want to cook past the "frill" stage when the edges start to curl.

FWIW, smoked oysters make for very good oyster loaf, omelettes and po' boys. Has anyone suggested oyster loaf yet?

Then, theres: Baked Oysters; Oysters Casino; Oyster Fritters; Oyster Patties; Oyster Pie; Oysters Rockefeller; Oyster Shooters; Oyster Stew; Oyster Stuffing (for fowl); and Scalloped Oysters, to name a few.

FWIW, the story of the Hangtown Fry is pretty interesting. During the goldrush, after the first big gold strike there (Hangtown is in the California gold fields), there was more money than either sense or fresh ingredients. The most expensive foods money could buy were oysters, eggs (yes, eggs!) and champagne. So, the Hangtown Fry was born in an orgy of conspicuous consumption.

I first fell in love with Hangtown Fry at Spengers, a restaurant in Berkeley, in the early seventies. Only they made it with geoduck clams instead of oysters; and nowadays Spengers is part of the McCormick-Schmick empire.

post #16 of 25
Thread Starter 
Another simple recipe I first encountered In Pensacola, Florida, is oysters steamed in beer and served with drawn butter. I will also do a splash of lemon on them., and a bit of Cholula. It makes my cardiologist proud of me.

post #17 of 25
Didn't you hear, OldPro? Matagorda oysters are bad for you. Best bet is to put 'em in a cooler and overnight them to me for proper disposal.

Barring that.....

I've always called this an oyster stew, since first developing it. Technically I suppose it's a chowder, whereas a traditional oyster stew uses only milk and butter. Either way, it's a hearty oyster-based soup:

1 pint shucked oysters with their liquid
6 slices thick cut bacon, cut in lardons
2 medium potatoes, diced
1 medium onion, chopped
1/2 green bell pepper, minced
Cayenne to taste
1/2 pint cream
1 quart water

Co0k potatoes in water until tender. Drain, reserving water.

Cook the bacon is a soup kettle. Drain on paper towels. Pour off all but about two tablespoons of the fat. Saute onions and pepper until onions are translucent. Add the potatoes the lardons and pour in the potato water.

Bring up to heat. Add the oysers and their liquid. Slowly add the cream, being sure not to let it boil. Add salt, pepper, and cayenne to taste.

Eastern Shore Oyster Fritters

1 pint shucked oysters (recipe specifies "Maryland standard." But, you know...)
1/2 cup evaporated milk
1 cup dry pancake mix
2 tbls cornmeal
1 tsp salt
1/4 tsp pepper
3/4 cup oil

Drain oysters, reserving liquor. In a bowl mix milk, pancake mix, cornmeal, salt and pepper. Gently fold in oysers (batter will be thick).

Heat oil in a 10-inch fry pan. Drop batter into hol oil by tablespoonful, making sure to include 2 oysters in each portion. Cook until brown on 1 side, 1-2 minutes. Turn carefully and brown the other side.

Makes about 18 fritters. Note: If batter becomes too thick on standing, thin with oyster liquor.

Oyster Pie

4 large potatoes, cooked and diced
1 pint oysters
4-5 hard boiled eggs, diced
1/4 cup oyster juice
1/4 cup parsley, cut fine
1/2 stick butter
Salt & pepper to taste
Pie crusts

Line an 8 x 8 inch pan with pie crust

On the bottom make a layer of diced cooked potatoes, then a layer of oysters, then a layer of diced hard-boiled eggs. Sprinkle with chopped parsley and dot with butter. Sprinkle with salt and pepper. Use the oyster juice and necessary amount of milk to cover ingredients. Put top crust on, being careful to seal edges well. Bake at 350F for 15 minutes, then at 325F for 45 minutes.

Recipe comes from Mrs. Esther Taylor, of Harlowe, NC.

Stewed Oysters

1 1/2 quarts shucked oysters and juices
1/4 cup butter
Cornmeal dumplings

To a large saucepan, add oysters, their juices, and butter. Bring to a boil. Reduce oysters to a simmer and add cornmeal dumplings. Simmer 20 minutes.

Recipe comes from Glennie Willis, of Atlantic, NC, who notes that when oysters were more common, only oysters and butter were used, as in this recipe. Nowadays folks stretch the oysters by adding water or milk.

To make cornmeal dumplings, combine 2 cups cornmeal, 1 teaspoon salt, and just enough water to hold the mixture together. Shape into small patties and drop into stews and chowders.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #18 of 25
Thread Starter 
KYH, these sound like some great ones. They will go in my recipe file. Here is the Oysters Ernie recipe, which is another of my favorites. I believe this recipe originated at the old Red Lion restaurant in Houston, but I'm not sure. They were famous for their prime rib, and this was a featured appetizer. It was one of those secret recipes like the Oysters Rockefeller original from Antoine's in New Orleans (which I was told by the founder's granddaughter actually contains no spinach):


12-24 oysters
Flour (I generally use self rising)
Salt and freshly ground pepper
1/2 lb unsalted butter, divided
1/4 cup fresh lemon juice
1 cup A-1 steak sauce
3 TBS Lea and Perrins Worcestershire
2 jiggers sherry or madeira wine

Lightly grease a heavy skillet with the butter. Dredge the oysters in the seasoned flour and grill in the skillet on medium high heat. Drizzle melted butter on both sides of the oysters while grilling. Add more butter to the skillet as needed. Grill until golden brown and crisp. Place on a heated platter when done.

Heat the remaining ingredients in a saucepan until the sauce is of a consistency to coat the back of a spoon Do not boil. Pour some of the sauce over the oysters, reserving some of the sauce on the side, and serve at once.

This is a great hors doeuvres (did I spell that right this time - that looks wrong).

post #19 of 25

These are all wonderful recipes and just about one of my favorite threads , thank you for sharing ,

I do not know if you would like this recipe but its called Oysters Mornay.

Poach the oysters, put two per shell.
Set the hollow shells cleaned on a tray covered with rock salt. Cover the bottom of the shells with Mornay sauce then put 2 poached oysters into each, cover with the same sauce, sprinkle with grated cheese , and melted butter.....

again , thank you for the nice thread.

Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)

Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
post #20 of 25
oldpro, was that place in Pensacola by any chance the Boss Oyster?? in '03 I did an around the coast of Florida road trip and wandered into that place one evening.

They had an amazing menu part of which included several methods of the Rockefeller type. They had a good sized broiler/toaster type appliance with the conveyer tray. Had one of the refrigrated counters with inserts for all the toppings. Think you had to order two of each kind, think I ended up having a dozen. There was a spinach and feta one.
several really rich ones, I remember crab meat, brie, some tex-mex, and many more.

Boy did I need a long walk after that meal.

And it is a fun, interesting, historic city!!!

Happy Trails,
post #21 of 25
Thread Starter 

I hate to date myself like this, but it was in the late 1960's. One of my friends lived in Pensacola, and this was one of his favorite spots. It was a hole-in-the-wall joint, with really good food and cold beer. I would go back to the spot every year for several years. They had another spot in town that was more upscale that served a variety of oysters like you are talking about. It was a popular spot that I could see surviving through the years, but I doubt if the place that served the "steamers" was still around in '03.

Another big item in Pensacola then was smoked mullet. I wonder if they still do that? It was pretty good, but I don't think it would work on our Texas mullet.
post #22 of 25
Smoked mullet was a staple from Pensacola to New Orleans in the mid-19th century, OldPro. In fact, during the War of Northern Aggression, that's all many had to eat along the Gulf Coast. It was known colloquially as "Biloxi Bacon."

Now it's a delicacy.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #23 of 25
Thread Starter 
Thanks to all for all of your replies. This really is a rmarkable web site, and the people posting on it are extrememly knowledgable and sharing, whether they work in the profession or just share the love of good food.

While I am not a professional chef by any stretch, I have had the pleasure in my working life of planning three food service operations, including everything from kitchen design to menu development. I worked as a "soda jerk" in my youth, and have had to put on an apron on more than one occasion when the help didn't show up - and that was in recent years. I really appreciate the effort and expertise of those of you that do this for a living, and the pride you take in your work. It is not an easy profession.

This is a great site, and I think the people responsible should take a bow for a job well done.
post #24 of 25
I went to a party and they had the oysters on the grill in the shell, with a few drops of tabasco. It was simple and delicious, and it seems like you could do a lot with that.
post #25 of 25
Thread Starter 

CCA Currents Newsletter Oyster Trifecta

I opened my February/March CCA (Coastal Coservation Association) newsletter, Currents, today. Their food editor, Ellen Ohmstede, had three oyster recipes, which she labeled as Oyster Trifecta. While you have some of these on this thread, these are her variations.


4 dozen oysters and shells / 2 boxes frozen spinach, cooked and cleaned / 1 bunch green onions / 1 bunch parsley / 1 stalk celery / 1 pound butter, melted / 1 1/2 cup breadcrumbs / 3 T worcestershire sauce / 1 T anchovy paste / salt to taste / dash of tabasco / 1/2 t anise seeds / 3/4 cup breadcrumbs / 3/4 cup parmesan / rock salt

Preheat oven to 450. Blend all greens in food processor. With machine on, gradually add melted butter and breadcrumbs. Add Worcestershire, anchovy paste, salt, Tabasco, and anise. Place rock salt on cookie sheet, oyster shells on salt, 1-2 oysters per shell. Put oysters in oven without sauce until they start to curl. Drain water from each shell, then cover each with Rockefeller sauce. Sprinkle with cheese and breadcrumbs and bake at 450 until bubbly and brown. Serve hot.


Spread fresh oysters over the bottom of a cooking dish. Place butter slices around the oysters. Lightly salt and pepper and use a bit of Louisiana Hot Sauce on them. Then cover with a lot of Parmesan cheese. Bake oysters for 10 to 15 minutes at 325 F until the edges start to curl. Serve either right out of the dish or with fresh saltines.


2 dozen oysters / seasoned flour for dredging / 1 cup A-1 Steak Sauce / 1 stick of butter plus 3 T for sauteing / 1/4 cup lemon juice / 2 T Worcestershire / 2 T sherry (optional)

Melt 3 T butter in skillet. Lightly dredge oysters in flour then saute in melted butter until browned on both sides. Simmer the rest of the ingredients in a saucepan until heated through. Drizzle sauce over oysters and serve with toothpicks.

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