15 Oyster Recipes for When You Need to Go Beyond Raw

Grilled or fried, off the shell or in a sandwich—the options are endless

If you love oysters, you're in luck—there are so many great ways to eat them. Whether you slurp them off the shell or prefer them fried, we've got a recipe that will keep these mollusks high on your list of favorite seafoods. Try them with grilled pineapple and Thai basil or a little lemon oil and urfa biber. Want a little char on your oysters? Toss 'em on the grill. But if you're not into raw oysters at all, you've still got choices. May we suggest a chunky, bacony chowder or a perfect po' boy? No matter how you like your oysters, we've got a recipe to help you enjoy them all summer long.

Raw Oysters with Grilled Pineapple and Thai Basil
Raw Oysters with Grilled Pineapple and Thai Basil
Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension. Get the recipe for Raw Oysters with Grilled Pineapple and Thai Basil »Ted Cavanaugh
Oyster Chowder with Bacon, Corn, and Fennel
Oyster Chowder with Bacon, Corn, and Fennel
One of the easiest ways to cook oysters is to slip them out of their shells and into quick-​­cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters' natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »Ted Cavanaugh
Broiled Oysters with Parmigiano and 'Nduja
Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rocke­feller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »Ted Cavanaugh
Fried Oyster Po'Boys with Kale and Tartar Sauce
Fried Oyster Po'Boys with Kale and Tartar Sauce
Crispy and crowd-pleasing, these sandwiches are a gateway preparation for oyster neophytes. Feel free to use pre-shucked oysters to save time. Get the recipe for Fried Oyster Po'Boys with Kale and Tartar Sauce »Ted Cavanaugh
Raw Oysters with Lemon Oil and Urfa Biber
raw oyster
You can do more with ​these mollusks than eat them raw. From broiling to frying, here are four ways to sharpen your shell game. Get the recipe Raw Oysters with Lemon Oil and Urfa Biber »Ted Cavanaugh
Tommy's Pompano en Papillote
Tommy's Pompano en Papillote
Pompano filets and oysters enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine. Get the recipe for Tommy's Pompano en Papillote »Todd Coleman
Grilled Oysters on a Bed of Salt
Grilling, Grilled Oysters
Grilling oysters over a bed of salt ensures that the heat is distributed for evenly cooked half-shells. Get the recipe for Grilled Oysters on a Bed of Salt »Michael Turek
Grilled Oysters
Grilled Oysters
Chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »Matt Taylor-Gross
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish. Get the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce »Joseph De Leo
Orange, Candied Onion, and Mint Mignonette
Orange, Candied Onion, and Mint Mignonette
This fragrant sauce is a bright accent to briny oysters, but it's also delicious with clams, steamed crab legs, and shrimp. Get the recipe for Orange, Candied Onion, and Mint Mignonette »Ariana Lindquist
Oysters DuPont
Oysters DuPont
Crabmeat, feta, and capers are broiled atop garlic-and-herb-dressed oysters in this salty-sweet dish. Get the recipe for Oysters DuPont »Ingalls Photography
Oysters St. Claude
Oysters St. Claude
Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood. Get the recipe for Oysters St. Claude »Todd Coleman
Grilled Oysters With Pecorino and Shaved Bottarga
Oysters, New Orleans, Thanksgiving
Large Gulf oysters are ideal; their shells are the perfect vessels for poaching the meat in this grilled recipe. Get the recipe for Grilled Oysters With Pecorino and Shaved Bottarga »Christina Holmes
Oyster Stuffing
Oyster Stuffing
We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters. Get the recipe Oyster Stuffing »Helen Rosner
Pork Rind Oyster Snacks
pork rind roosters
Roosters are an oyster bar standard made up of a single saltine topped with an oyster, horseradish, and several slices of jalapeño. The tradition: You shoot one back, grimace, chase it with a beer, and before you know it, you've eaten a dozen and got a T-shirt to prove it. This is not that. This tastes good. Instead of something you'd eat only after partying a bit, this version is an adept way to start a party. Get the recipe for Pork Rind Oyster Snacks »Tim Robison

Watch: How to Shuck an Oyster