Aweee Shucks!

By Christina Collins

For the love and learning of shellfish

We love shellfish around here. All of it- any kind, prepared any way. But we really love fresh shucked oysters and clams. We’ve been working on mastering the art of shucking- and let me tell you, it ain’t easy! We are finally making strides in this department this picture certainly proves that!

Oyster Resources and Recommendations:

Check out Oysterology.com  It’s an incredible resource and their database is unbelievable.

Learn more about the history of Oysters

Oysters played a big role in history. This books talks specifically their presence in New York City many years ago. Get your read on- The Big Oyster

The best Oysters in Westchester.

Saltaire Oyster Bar in Port Chester, NY. Hands down- the best oysters around. Be sure to make a reservation first – the secret is out.

Best Oysters are best for beginners.

Typically West Coast Oysters are what I recommend. They tend to be smaller and less briny.

Roasted Oyster Recipe

Oyster Rockefeller

Roasted Oysters

These baked oysters are succulent and rich and oh so delicious! 
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer
Cuisine Seafood

Ingredients
  

  • 1 stick butter
  • 1/4 cup finely chopped fresh parsley (and/or any combination of basil, tarragon or chives)
  • 1/8 cup minced celery with leaves (optional, but recommend!)
  • 2 tablespoons finely minced shallots
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon finely minced garlic
  • Kosher salt and freshly ground pepper
  • 3 ounces gruyere cheese (or similar nutty cheese)
  • Sprinkle of breadcrumbs- optional
  • 12-24 fresh oysters (in the shell)

Instructions
 

  • If you have a oyster roasting pan now is the time to use that! If you don’t, prepare a baking sheet with a roasting grate to support the oysters, or make a bed of dried rice or rock salt to nestle the oysters into on the sheet pan to keep them supported so they do not spill their liquor or the butter sauce you will add.
  • Preheat the oven to 425 degrees F. 
  • Open the oysters with an oyster knife. (if you don’t know how to safely do this, don’t make this recipe!)  
  • Meanwhile, melt together the butter, herbs, shallots, lemon zest, garlic and a dash of salt and pepper. (Feel free to add a dash of white wine) Be careful not to burn the butter sauce but cook it enough to cook down the shallots and garlic. 
  • Once all oysters are in place on your roasting tray, add a heaping teaspoon of the melted butter mixture on top of each oyster. Top with about a teaspoon of shredded cheese followed by a pinch of breadcrumbs, if using. 
  • Roast the oysters until the the oysters are just cooked through and the cheese is melted and turning golden brown. (About 8 to 10 minutes) Serve immediately.

Notes

If your cheese is not browning or you really want a nice dark brown color, Put the oysters on broil for the last 2 minutes.  
Keyword oysters

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