oyster recipes

Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters

unsalted butter,

garlic

shallots

parsley leaves,

salt

white pepper

crabmeat, picked over

lemon wedges,

bread crumbs

Parmesan,

olive oil

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.

Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.

Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.

While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.

Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Sounds great but takes too long for during the week. 

Baked Oysters with Crab

(8-ounce) package cream cheese,

Parmesan

crabmeat,

pepper

garlic powder

shallot

bacon

basil leaves

oysters

Combine the cream cheese, Parmesan, crabmeat, salt, pepper, garlic powder, shallot, bacon, and basil.

Place the oysters on a baking sheet and spoon the mixture onto the oysters in the half shell, putting a generous rounded mound of topping on each.

Bake for 7 to 10 minutes until the topping is bubbly and browned. Serve immediately.

Grilled Stuffed Oysters

ancho chile powder

guajillo chile powder

sea salt

Monterey Jack cheese

onion

blue crab meat

octopus

shrimp

cilantro

jalapeno

Grilled Stuffed Oysters as Served at Jarocho Authentic Mexican Seafood in Kansas City, Kansas, as seen on Diners, Drive-Ins and Dives, Season 30.

Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes. 

Oyster House Clam Chowder

potatoes,

clam juice

salt pork

onions,

butter

flour

half-and-half, scalded

Salt

Pepper

Hot pepper sauce

Worcestershire

Oyster crackers,

Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.

Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.

Great taste. Recipe brings flavors of Boston right to my dining room table.

This has become the day before Thanksgiving meal for my family. They all arrive from around the world and no particular schedule. I make a huge pot (double the recipe and everyone helps themselves when they want to eat. It is perfect

I liked this a lot but had a few glitches. I used a little bacon instead of pork and my own clam liquor (from 2 days before.  I used unsalted butter and canned clams.  The taste was good but very salty.  I didn't add salt.  Next time I'll use 1/2 the bacon and to be sure not to crisp nor  brown the bacon and onion.  I will be anxious to try it again with bottled clam liquor since fresh can be a little salty.

I feel like I've tried them all and this is without a doubt my favorite! Fairly easy to prepare and ALWAYS a hit with family and friends.

I've been to the Union Oyster House and this recipe is like visiting the restaurant again! It's absolutely delicious. It makes a large amount of soup. I may try to halve the recipe next time. For the whole recipe two large cans of clams w/their juice from Costco was perfect. There is 32 oz of juice plus the clams in each can.

Seriously, if I'd known how easy it would be so easy to make homemade clam chowder, I would have done it a long time ago! I divided the recipe by 4 because I just wanted enough for two people and I kinda wish I hadn't because I would have eaten the leftovers! With the recipe reduced, I completed the entire recipe-- from prep to bubbling deliciousness in about 40 minutes total. And it really hit the spot with some soft rolls-- crackers not needed. I used canned clams and it still came out great! Excellent and easy recipe!

This soup was very tasty. At one point I had 4 burners going at once. Perhaps my abilities weren't up to it, but it did seem a bit labor intensive. Save the clam juice as you will add it to taste as well.  I halved the recipe and it fed 6 with leftover for lunch the next day.

Classic Recipe. Tastes great.  Great texture without being thick and pasty.

I made this recipe last week for a group of friends and it was a huge success. The chowder was rich, creamy and so good. I highly recommend!

Pasta with Smoked Mussels and Capers

elbow macaroni

can drained smoked mussels, or oysters

can smoked sardines packed in oil

capers

parsley

lemon juice

scallions

Salt and crushed red pepper flakes

Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.

When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.

Oyster Stuffing

oysters, shucked,

bacon,

unsalted butter

shallots,

celery (with leaves), thinly sliced

black pepper

thyme

white dry vermouth

cornmeal

all-purpose flour

baking powder

sugar

milk

Food Network Kitchen's Oyster Stuffing as seen on Food Network

Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.

Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.

Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.

Remove from the oven and serve immediately.

Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.

Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.

My recipe is similar but I do not boil the bacon for a minute. The recipe should explain the reason for that step, I cut my oysters in half and add a little mace , I also use white bread cubes not cornbread, I will try using a corn bread stuffing one day. I dont use a sweet vermouth . I know the recipe taste great just by looking at your ingredients.  My mom made an oyster bread stuffing every Thanksgiving since I could remember. It’s a must have and we love the leftovers for breakfast with eggs over medium on top! 😋 

This recipe is a favorite of my extended family. I typically toast challah bread (egg based) cubes to add another dimension of flavor.

does anybody else think boiling the bacon is a weird idea? sort of dilutes the flavor.  I skipped that and chopped the oysters so they distributes the flavor more evenly I did a test batch before I served it. Would make again.

A huge hit for us! Awesome recipe. I chopped up the oysters and added 1 cup of crab meat.

I liked the spices and the use of cornmeal was a nice change from typical stuffing however next time i think i will use half of the recommended butter - it was too greasy tasting. Overall I enjoyed it. 

Use large, tasty oysters for best result.  Great for year-round.  Easy and very tasty and something a little different.

My husband and I both liked this recipe, but I think next time I would chop the oysters to a smaller size.  The cornbread was good, but I think if it had some white bread crumbs mixed in, it would hve been a little more moist.  

I followed the recipe to the letter, too, and had high hopes. I thought it would be a treat, since there were many Alton Brown fans at the table.  I'm going back to mom's oyster stuffing (dressing).  The cornbread in this recipe didn't have the right consistency and ended up too grainy/crumbly and not at all bread like. All twelve at the dinner table expressed surprise that I had switched up a Thanksgiving favorite.  Considering the price of the fresh oysters, this was a very expensive disappointment.  

This reciepe was very simple to make and very tasty to eat. I made it without the bacon and it came out great. Thank you for this tasty reciepe!

As a land locked person with limited access to fresh oysters, I was fortunate to have a friend bring me some from Rhode Island and I used them to make this recipe. I think it was one of the best Thanksgiving stuffing recipes that I created.I would recommend it to anyone who likes oysters.

Fried Oysters

Peanut oil,

buttermilk

paprika

sauce,

salt and black pepper

Remoulade Sauce,

mayonnaise

Creole mustard

white wine vinegar

Worcestershire sauce

hot sauce

Heat oil in a deep fryer to 350 degrees F.

Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.

Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving. 

Turned out FABULOUS!  I was nervous as I had never cooked oysters before (always eat them raw!), and once shucked, they seemed so watery!  I had everything ready, and the oil quite hot.  I did not have buttermilk so I used oat milk enriched with an egg yolk.  I used a spoon to gently dip the oyster in the liquid mixture, then dropped them in the flour mixture in batches of 6 at a time, then again with a spoon dropped them in the hot oil.  They fried very nicely, came out crispy on the outside and tender and juicy inside!  THANKS SO MUCH!  (We made our own dipping sauce)

This is a great recipe.  I used canola oil to fry which worked great.  I did not have butter milk and 1% milk and it worked well and still tasted good. The remoulade was very tasty.  This will be my new go to recipe for fresh shucked oysters!  

Best Oyster Recipe I've seen &amp; will use it from now on,didnt need the remoulade sauce....

This is a great recipe, and very easy to execute!!  I've made it several times and have never been disappointed! Tonight's leftovers will find their way into a Oyster Po-Boy!!!

Corn and Crab Chowder

vegetable oil

all-purpose potatoes,

celery,

yellow onion, chopped

red bell pepper, seeded and diced

bay leaf, fresh or dried

Salt and black pepper

stock

bread

Oyster crackers

cayenne pepper sauce

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

This is a very substantial chowder. It has the best combination of ingredients I’ve found for this chowder. A shake of sherry hot sauce is all I added!

This is my go to crab and corn chowder recipe!  It is so flavorful and great comfort food. 

It’s a cold-weather tradition for my family. I think using lump crab is a must. I try to keep it lower fat with 2% milk but I usually end up adding a little more butter for a richer flavor. I add in a small carrot and usually only use one potato. I love sprinkling a little old bay on top when I serve. Always very good. This year I served with homemade ale&amp; cheddar biscuits with onion jam and a brussel sprout salad. Delicious! 

Used this recipe as a base then added my own seasonings (not an old bay fan) I also cooked my veggie over low heat for an hour since potatoes take the longest! I added more crabmeat which was a personal preference! Overall, DELICIOUS!

Great! I had a can of crab, a cup of leftover crab, shallots and cream cheese mixture (from crab rangoons) so I added that.  The extra cream cheese just sent this over the top into a thing of beauty.

Sooooo good. I added a little more flower and let it took for much longer because my veggies were still hard but over all it was a hit!! Maybe add a bit more crab next time. 

Mushroom Ragu

onion,

garlic cloves,

mushrooms

Marsala

chicken broth

heavy cream

basil leaves, chopped

flat-leaf Italian parsley, chopped

In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

Absolutely delicious and a perfect leftover. We can’t wait to make this again! Perfect in every way!

Excellent recipe! The flavor is outstanding and everything comes together as written. I made one substitution; I replaced the chicken broth with vegetable broth since I’m vegetarian. I served the ragu over a little rice as soon as I turned off the flames. I’ll make a pot of grits to pair with the next serving or serve it with toast point. 

Best mushroom recipe ever. Served over sautéed polenta, delicious Giada, thank you.

Made this recipe on the fly and the boys begged for more.   I did add dried porcini’s reconstituted in boiling water.  Chopped the shroons fine and used the liquid .  Amazingly rich and delicious with creamed grits.  Quick and easy one pan dish.  

Wow!  This was absolutely amazing. We had 6 people for dinner, including a non-mushroom person, and it was devoured by everyone.  I doubled everything hoping to have leftovers but forget about it. I substituted shallots for onions but you have to have Masala wine.  I really think it complimented the sweetness of the shallots.  This is a dish to impress. 

OMG, this recipe is awesome!! I don't like raw mushrooms (except maybe a delicate oyster mushroom) and while I've cooked button and portabella mushrooms before, I still never really cared for them. I made this recipe with all oyster mushrooms (a mix of types, including the blue, which is more earthy), and it is so incredible! I put it over Instant Pot chicken on a bed of raw spinach and crispy quinoa. I'll be eating a lot more mushrooms now! It was also very good before adding the cream.

This recipe is perfect. We used extra mushrooms but otherwise followed the recipe exactly. Tossed the sauce in a pan with an organic casarecce pasta (kind of like a twisted small ziti). Finished with high quality freshly grated pecorino Romano in the pasta and a little over the top of each serving. Absolutely incredible dish. Thank you Giada!

This savory oyster stew is the perfect food for a cold night.

Oyster Stew Recipe

red pepper

fresh raw oysters, undrained

Heat butter over medium heat in heavy bottom...

Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.

Drain oysters and reserve liquid (oyster liqueur).

Reduce heat to low, add milk, parsley and...

Reduce heat to low, add milk, parsley and oyster liqueur.

Cook over low heat until mixture is hot...

Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.

Add oysters and continue to cook over low...

Add oysters and continue to cook over low heat until oysters begin to curl on edges.

Bring a little gourmet goodness home with these quick and delicious oyster recipes. They may be a luxury, but they're also surprisingly easy to prepare.

Top 12 oyster recipes recipes from across the web

The most viewed oyster recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Emeril's Gulfcoast Fishhouse Restau...

Baked Oysters with Crab

Grilled Stuffed Oysters

Oyster House Clam Chowder

Pasta with Smoked Mussels and Caper...

Oyster Stuffing

Fried Oysters

Corn and Crab Chowder

Mushroom Ragu

Oyster Stew Recipe

25 Best Oyster Recipe Collection

20 BEST Ways to Cook Oysters

Top 12 oyster recipes recipes from across the web

The most viewed oyster recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Emeril's Gulfcoast Fishhouse Restau...

Baked Oysters with Crab

Grilled Stuffed Oysters

Oyster House Clam Chowder

Pasta with Smoked Mussels and Caper...

Oyster Stuffing

Fried Oysters

Corn and Crab Chowder

Mushroom Ragu

Oyster Stew Recipe

25 Best Oyster Recipe Collection

20 BEST Ways to Cook Oysters

The most viewed oyster recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine