On their own, oysters a nearly perfect food. You can pluck them straight from the ocean, shuck them, and slurp them down raw. Their sweet, briny flavor needs no complement.
That said, there are times when you want something more than unadorned oysters on the half shell. For those occasions, we have our favorite oyster recipes for you to try.
If you want to keep your oysters raw, you can pair them with a simple, vinegary mignonette. We have versions made with orange, onion, and mint, as well as raspberry vinegar, prosecco, and pink peppercorns. Feeling more ambitious? Take a page out of Eric Ripert’s book and top your oysters with cubes of gelée flavored with ponzu, shiso, or wasabi.
Oysters are great fried. Dip them in beer batter to make a crispy fritter, or bread them with cornmeal and pile them on French bread with lettuce and tomato for a traditional New Orleans po’boy.
For you New Englanders, oysters and Thanksgiving go hand in hand. Check out our recipes for oyster stuffing, cooked in or out of your Thanksgiving turkey.
Perhaps America’s most famous cooked oyster dish is oysters Rockefeller. The creator, Antoine’s in New Orleans, carefully guards their recipe, but our version with an herb-filled roux and bread crumbs comes close. Other baked oyster preparations include stuffing the bivalves with spinach and bacon or crab and shrimp.
You’re sure to find a great way to prepare this tasty bivalve in our collection of great oyster recipes.