Alaska Shellfish Growers Association

Oyster Recipes


Oysters and Pasta

  • 18fresh Alaskan oysters
  • 1½ tbolive oil
  • 2 clovegarlic - finely chopped
  • 3scallons, chopped, including green ends
  • 2 tbcornstarch
  • 3 tbfresh parsley, chopped
  • ¼ cred bell pepper, chopped
  • freshly grated parmesan cheese

Steam oysters oysters in a small amount of water until shells open, 5-10 minutes, taking care to retain all liquids. Remove from shells and cut in half or leave whole. Reserve all liquor and cooking broth. Gently sauté garlic in olive oil over low heat until golden brown. Add scallions and red peppers, increasing heat to medium, and sauté for 3 minutes.

Pour in oyster broth and ½ of parsley and bring to a boil. If broth is not sufficient to make 1-¼ cups, add a little chicken broth. Mix the cornstarch in a little cooled broth to make a smooth paste, then add to mixture, stirring constantly until thickened. Add oysters and serve immediately over your favorite pasta (spaghetti, linguini, spinach or dill fettucine are good) cooked according to package instructions. Garnish with remaining parsley, black pepper and cheese.

Serve with a green salad and French or Italian bread.

Serves 2 (Generously)

 

 

Baked Oysters with Parmesan*

  • 16fresh Alaskan oysters on the half shell
  • 1 tbfine, dry bread crumbs
  • ¼ lbbutter, melted (may be reduced to 4 tb)
  • 1 tsplemon juice
  • 1 tbparsley, chopped
  • 1 tbred bell pepper, minced
  • 1 tbgreen onions, minced
  • 1 tspPernod
  • pinchcayenne pepper
  • pinchsalt
  • Rock salt to cover a small baking pan &frac; deep
  • Grated pamesan cheese

Preheat over to 4250 F.  In a small bowl, combine bread crumbs, melted butter, lemon juice, Pernod, green onions, red pepper, cayenne, salt and parsley.  Stir to combine well.  Arrange oysters on rock salt and sprinkle 1 teaspoon of mixture onto each oyster.  Then sprinkle each oyster with parmesan.
Bake 10 to 12 minutes and serve hot.

Serves 4

 

 

Mignonette Sauce*

  • 1shallot, peeled and minced
  • 1 tspfreshly cracked pepper
  • 1 cred wine vinegar
  • 1 tbsfresh lemon juice

Combine all ingredients and refrigerate until ready to use

 


 

*These recipes are reprinted courtesy of a favorite oyster cookbook: Oysters, A Connoisseur’s Guide and Cookbook by Lonnie Williams and Karen Warner, copyright 1987, 1990.  Reprinted with permission of Ten Speed Press, P.O. Box 7123, Berkeley, CA 94707.