Some folks believe that the oyster holds magical aphrodisiac powers. Others simply love the slippery seafood raw or in countless cooked variations. Whether fried, stuffed, or slipped into stew, these easy oyster recipes are quick and convenient.See Popular Oysters Recipes
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Herbsaint, an anise-flavored liqueur primarily made in New Orleans, contributes distinctive flavor to this hearty appetizer soup.
Discovering how to cook oysters brings out flavor and texture that's completely different from the raw version of this shellfish.
Oysters are a raw bar staple, but discovering how to cook oysters brings out an entirely different flavor and texture--maybe enough to recruit even the biggest seafood skeptic.
In France, coarse ground pepper is called mignonette, a main ingredient of mignonette sauce, which is served with oysters. Spoon a small amount of the sauce on each oyster as you prepare to eat it.
Oysters pop open in the oven as they roast, making it easier to remove the delicious meat. Chopped onion and tomato become the tasty garnish.
In American Colonial days, waters along the Eastern seaboard brimmed with oysters. Because many abstained from eating meat on Christmas Eve, scallops and oysters became a holiday food. As the railroad stretched across the country, oysters were transported to the plains. Today, even Midwesterners serve oyster stew on Christmas Eve or New Year's Eve.
With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters, and scallops."
Update traditional deviled eggs with the smoky flavor of oysters.
This rich and creamy soup is topped with butter for added flavor.
Oyster dressing is a traditional favorite for the holiday meal going back many, many years. It's the ideal choice for our Gulf Coast Thanksgiving spread.
When buying fresh oysters, look for those with tightly closed shells and a fresh scent. Avoid any with a strong fishy odor.
In France, oysters are traditionally eaten raw; however, because of food safety concerns, this recipe has cooked oysters yet retains French-flavors, topped with a simple tomato-fennel relish.
These little one-serving size seafood casseroles are delicious and fancy enough to serve for a dinner party. Serve with rolls and a salad.
This classic appetizer is one savory way to try these pearls of the sea. A bed of rock salt keeps the shells from spilling the flavorful juices.
"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.