Oysters - not just for appetizers anymore

The recent popularity of raw bars and recognition of oysters from different regions has given life to the resurgence of oysters as entres! Having been restricted to the appetizer menu for decades, oyster lovers are rejoicing in the latest trend in white tablecloth eaters creative main meal oyster preparations.

On the Half-Shell

If you are in the habit of burying a flavorless oyster in an avalanche of cocktail sauce, please think twice when contemplating a plate of Glidden Point Oysters. The purpose of using a condiment on a raw oyster should be to enhance some aspect of the flavor, not mask it. Afford yourself the opportunity to savor the ultimate oyster experience, and stick to a drop or two of fresh lemon or lime juice or the slightest dash of horseradish. A splash of champagne mignonette is a wonderful raw oyster sensation.

Broiled

Oysters Rockefeller is what comes to mind as the quintessential broiled oyster dish. Many other garnish combinations can be used with equal success. Try a dash of Caesar dressing topped with grated Asiago cheese, or fresh ginger and lime juice. Shuck oysters as if serving them on the half-shell and place on a cookie sheet. Lightly sprinkle oyster with topping of choice and bake at 425 degrees for 12 minutes until lightly poached.

Fried

Oysters can be either traditionally batter dipped and deep fried or pan-fried. Pan-fried oyster sandwiches or poor boys are great easy meals for home or over a camp fire.

Batter Dipped: using beer or soda water as the liquid in the mixture makes for a light and crispy texture. Try minced garlic and freshly ground black pepper in the batter for wonderful results!

Pan-Fried: Roll oyster meats in a mixture of cornmeal, garlic and fresh pepper. Drop into hot pan of melted butter for 2 minutes per side. Serve on crusty French bread for a simple delight.

Grillers

A friend recently told me of his first experience with Barbequed or grilled oysters. After sampling a plate of 3 oysters marinated Thai style and cooked over a wood-fired grill as an appetizer at a posh Virginia restaurant, he promptly beckoned the waiter, canceled the rest of his meal, and consumed 9 additional orders of the appetizer! See below for the recipe.

The oyster should be shucked, loose in the deep cup half of the shell, and placed directly upon the barbeque grill. Top each oyster with 1 teaspoon sauce or marinade of choice, and grill until hot and bubbly. Cook and serve in same shell.

Thai Grilling Sauce: combine 1 tsp. Minced fresh ginger and 2 cloves minced garlic with Tbsp. Soy sauce, 1 tsp. Sesame oil, 1/2 cup Thai fish sauce and Tbsp. Fresh lime juice.

Smoked

Small-batch smokers are now widely available, and are an excellent way to add a touch of adventure to a cookout or deck gathering. Individual manufacturer specs vary widely, so check with the literature supplied with the smoker for recommended time and temperature settings. Experiment with different hardwood types for flavor varieties.

Picture a sprig of young tender asparagus draped over a smoked oyster atop a thin slice of warm crusty French bread, lightly drizzled with bearnaise. Or simply a hickory smoked oyster on a saltine with a frosty mug of your favorite micro-brew. Either way- a little taste of heaven.

On smoked oysters: 

One of our flakier customers reports that not only are they a bitch to light, but trying to keep the oyster from oozing out the end of the rolling paper is an ongoing problem. Whatever dude.

Stews and Chowders

Oysters in stews and soups are long-time coastal favorites. While many regional varieties exist, the recipe most commonly used here in coastal Maine is for a cream-based Oyster Chowder.

Fry 4 strips bacon and crumble when cool. Saute 1 small diced onion and 1 stalk celery diced in 4 Tbs. Butter. When onions transparent, reduce heat and add oyster liquor, 1/2 tsp. Celery salt, dash fresh ground black pepper, 1 tsp. Thyme, dash sea salt. Simmering on low heat, add oysters, stirring gently until edges begin to curl and meats shrink a bit. Add 2 cups heavy cream, 2 cups milk, and bacon crumbs. One precooked diced potato optional. Heat and stir but do not boil. Serve immediately garnished with fresh chopped parsley.

Shooters!

Oyster shooters are adventurous little cocktail-appetizer hybrids. No one really knows the origin of the first Oyster Shooter (several Boston area colleges have argued over the claim to fame), but whether by accident or intent the result was great fun!

Drop one shucked oyster into a small cocktail glass. Add your condiment of choice. Top with a splash of champagne, beer or vodka. Bottoms up!

Oyster Pie

Oysters baked in casseroles or pies are noted in heirloom recipe collections as part of traditional souther fare. Having been temporarily lost in the shuffle of nouveau cuisine, some traditional favorites are enjoying a resurgence in popularity. A typical dish will contain 24 oysters and shell liquor in a buttery cream-based sauce, topped with grated cheese or breading. Onions, chives, mushrooms and white wine are common additions.