Local Oyster Recipes

 In Appetizers, Main Dishes, Recipes, Seafood

With the months now ending with the letter ‘r,’ it’s time to learn some new tricks with this season’s catch. Enjoy these local recipes.

Oysters RockYerFella

Oysters RockYerFella


2 doz. shucked, briny oysters on the half shell
1 cup frozen chopped spinach, thawed
1 clove shallot
2 oz. country ham
2 oz. white wine
2 Tbsp. bread crumbs
Dash celery salt
Grind of white pepper
1 recipe homemade Blender Hollandaise w/extra dash cayenne (recipe below)


Mix spinach, shallot, ham, wine, bread crumbs, salt and pepper in food processor until very fine. Arrange oysters on a baking sheet on a bed of rock salt (salt optional). Top oysters with a teaspoon of spinach mixture and a drizzle of hollandaise. Broil until bubbly steamy (the tops will get brown) – do not overcook!! The broiling part will really only take 1 or 2 minutes. Drizzle with more hollandaise. Serve immediately.


Blender Hollandaise

3 egg yolks
Juice of half a lemon
¼ tsp. sea salt
Dash of cayenne pepper
½ cup butter

Put egg yolks, lemon juice, salt and cayenne in blender. Heat butter until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover and pour in hot butter in a thin, steady stream. Make sure you do this while the blender running. It will take about 30 seconds. Taste and add more lemon or sea salt if needed.


Cornbread, Pancetta Oyster Pie



In a large bowl, mix together:
8 cups of your favorite gluten free cornbread, crumbled and lightly toasted
(we like to use, and can find locally, Bob’s Red Mill Gluten Free Cornbread Mix)
4 stalks of celery, chopped
3 hard boiled eggs, chopped
3 tsp. onions, chopped
½ cup chopped pecans
1 Tbsp. dried sage, or ¼ cup chopped fresh
1 Tbsp. fresh minced thyme
½ cup chopped parsley
Sea salt + pepper to taste
8 oz. butter
2 cups stock of choice
¼ cup crispy, fried pancetta
1 quart drained, shucked oysters


Heat the stock in a saucepan. Add butter. When melted, pour over the corn bread mixture and blend together. Pat the mixture into a buttered casserole pan. Bake for 30 minutes at 350 degrees. Remove from the oven and top with wet oysters and return to oven for about 10 minutes or until oysters start to curl. Serve as part of a buffet or plated for service with a favorite protein. Garnish with pancetta.


Oysters with Country Ham & Gruyere



1 quart freshly shucked oysters
4 Tbsp. white wine
2 oz. Gruyere cheese, grated or sliced thin
1/8 – 1/4 lb. salty country ham


Heat the oven to 375°. Using a mini-muffin tin, fill the bottom of each hollow with a generous amount of thinly sliced country ham. Top with a drained oyster. Sprinkle with a dash of white wine and a twist of cracked black pepper. If you like your oysters cooked a bit more, slide them under the broiler before you add the cheese. Once the lips start to curl and the wine begins to bubble, remove and top with Gruyere. Or, skip that step and just add cheese and return to the broiler until bubbly hot. Use a spoon to slide each gooey orb into tiny serving vessels. Remember to pull out your cute cocktail forks for this one, too. Garnish with a few fresh thyme or oregano leaves to vary your flavor profiles. Have fun and try different cheeses, too. ♦


Author: CoastalLife

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