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.
Herbsaint, an anise-flavored liqueur primarily made in New Orleans, contributes distinctive flavor to this hearty appetizer soup.
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.
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.
Update traditional deviled eggs with the smoky flavor of oysters.
This rich and creamy soup is topped with butter for added flavor.
When buying fresh oysters, look for those with tightly closed shells and a fresh scent. Avoid any with a strong fishy odor.
These little one-serving size seafood casseroles are delicious and fancy enough to serve for a dinner party. Serve with rolls and a salad.
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.
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.
Oysters can be salty or sweet, depending on where they are harvested. When cooked, their flavor is mild. This classic stuffing recipe is seen on many traditional Thanksgiving dinner menus.
Leeks, which have a mild onion taste, update the traditional oyster stew. Make it a low-fat recipe by using milk instead of half-and-half.
Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew. The other is file powder, a Louisiana seasoning made from ground sassafras leaves.
This oyster soup is mildly seasoned so the delicate fish flavor comes through. If you like, float a small pat of margarine or butter atop each serving.
This hot dip recipe is easy to make thanks to a jar of cheese spread and canned oysters.
A chowder is a thick milk-based vegetable and seafood soup. This rich oyster chowder is an excellent example.