oysters

A savory, Cajun inspired stuffing with sausage, oysters and cayenne pepper for a spicy tingle. Recipe can be doubled.

Oyster Stuffing

bread

olive oil

Italian sausage (or country sausage)

celery

red bell pepper (chopped)

green bell pepper (chopped)

onion

leek

green onions (chopped)

garlic (minced)

cayenne pepper

black pepper

thyme (chopped)

sage (chopped)

chicken broth

butter

The day before, trim the crusts from the bread and cut into 1&quot; pieces. Transfer the bread to a large wide bowl and leave out overnight to get stale.

The next day, preheat the oven to 350°.

Heat the olive oil in a large skillet over medium high heat and add the sausage. Break up the meat in the pan with the back of a wooden spoon and cook until most of the sausage has browned.

Stir in the celery, bell peppers, onions and leeks to the skillet and cook until the vegetables are softened and fragrant. You can cover the pan to accelerate the cooking, but stir occasionally so they don&#039;t stick or burn.

Add the green onions, garlic, cayenne pepper, black pepper, thyme and sage and stir into the sausage mixture, cooking for 2-3 minutes until very fragrant. Set aside.

Place a fine mesh sieve over a small bowl and pour the oysters into the sieve. Reserve the oyster liquor and set aside.

Pick through the oysters to remove any shells that may have been missed during processing. (I found 4 in mine). If your oysters are large, roughly chop them into 1&quot; pieces.

Add the oysters to the sausage mixture and stir just to combine.

Add the sausage mixture to the stale bread and toss well with a wooden spoon or rubber spatula. Drizzle with the reserved oyster liquor and toss. Add half of the chicken broth and toss well. You want the bread to be moistened, but not sopping. Add more chicken broth as needed. The key is to have the bread moist all the way through, but not sopping wet.

Transfer the oyster dressing to a 2 quart casserole dish and spread evenly into the pan. Dot the top of the casserole with cubes of butter.

Bake for 35-40 minutes or until the casserole is golden and fragrant.

This recipe is so good.  We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions.  The recipe comes from the Plaza Hotel New York City.  Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean.  Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked.  The presentation is better with half shelf, but gratin dish method works fine and maybe easier.  If Using gratin dish method, discard the shells.

Baked Oysters Remick

mayonnaise

chili sauce

dry mustard

paprika

Tabasco sauce

-3 slices bacon, cut in 1 inch pieces

breadcrumbs

parsley

lemons

Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.

Dip oysters into seasoned mayonnaise until thoroughly coated.  Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.

Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked.  The amount of time is dependent on your broiler.  I have several settings.

Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.

Garnish with parsley and slice of lemon or lime before serving.

I made this tonight with pre-shucked oysters. I modified it by using smoked hot Spanish Paprika (about twice what the recipe called for), using cocktail sauce rather than chili sauce (which I didn't have), a dash of El Yucateca XXX Maya Sauce for heat and depth and adding some Old Bay and paprika to the bread crumbs. Prepared this in a Pyrex casserole and served the finished oysters over a small potato gallette. What a treat! Very easy to make and delectable to eat. Served with a Bavarian style apple wine. Will make again very soon!

Char-Grilled Oysters Crusted With Parmesan Romano ~ These tasty little seafood finger-morsels will disappear in no time when you serve them at your next barbecue,

Parmesan-Romano Crusted Oysters

oysters (on the half shell)

450 g salted butter

garlic

Worcestershire sauce

lemon juice

Cajun seasoning

Parmesan cheese

Romano cheese

Melt butter in a medium saucepan over medium heat. Turn off heat and add Garlic, Worcestershire sauce, lemon juice, and Cajun seasoning. Stir to combine and set aside.

Combine Parmesan, Romano, and parsley in a separate bowl and set aside.

Preheat your grill until hot. Place oysters shell down until the oysters start to ruffle around the edges. Pour 1 tablespoon of butter sauce onto each oyster and cook for 1 minute. Scoop 1 tablespoon of cheese mix on top of each oyster and cook until melted and bubbling.

This is an easy way to make smoked oysters, where you make your own brine while prepping them. You can of course shuck all your oysters raw and use the liquor to brine them, but it's a bit harder and I don't like the end product quite so much. But either way works.

Smoked Oysters

dry vermouth

water

Make sure all the oysters are clean by running them under cold water. Bring the vermouth and water to a boil and add some oysters in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened oysters to a bowl or baking sheet and add more fresh ones until you've steamed them all open.

Strain the cooking liquid through a paper towel or cheesecloth (to remove all the debris) into a bowl. Set aside.

Use a small, sharp knife to remove the oysters from the shells, trying your best to get the little "scallop" muscle that holds the oyster in its shell -- it's tasty! When it's done, drop each oyster into the strained broth. Make sure all the oysters soak for at least 20 minutes.

Fire up the smoker. I use alder or cherry wood, and I like the temperature to be around 145°F. Keep in mind oysters are small, so you will need a fine grate to prevent them from falling through. I use dehydrator mats. Smoke the oysters for 90 minutes to 2 hours -- you don't need a whole lot of time here, just enough to get a smoky flavor without overcooking them. Don't let the smoker get too hot!

When they are done, toss the oysters in the oil and eat, or store in a glass jar in the fridge for up to a week. Freeze what you don't eat.

Fancy oysters 8 ways? These eight delicious options remind you that the world really is your oyster!

Oysters 8 ways recipe

Rock salt, to serve

Lime wedges, to serve

Lemon

chorizo sausage, finely chopped

chargrilled pepper (capsicum), drained, finely chopped

tbs sherry vinegar

soy sauce

mirin seasoning

tsp orange juice

Orange zest, to serve

sesame

shallots, finely chopped

tbs white wine vinegar

tbs red wine vinegar

tsp caster sugar

tsp salt

lychees

Lebanese cucumber, chopped

(60 milliliters) lime juice

garlic clove, crushed

tsp finely chopped dill

tsp finely chopped mint

tsp finely chopped baby capers

tsp finely chopped chives

tbs lemon juice

streaky bacon rashers, finely chopped

tsp chipotle sauce

tbs gin

tbs tonic water

Lebanese cucumber, seeded, finely chopped

Granny Smith apple,

tbs apple cider vinegar

tsp honey

Hangtown Fry is for lovers of crisp bacon, fluffy eggs, and luscious pan-fried oysters; they&#39;re the star ingredients of this simple breakfast dish, allegedly...

Hangtown Fry

oysters,

bacon,

eggs

flour

cornmeal

kosher salt

cayenne pepper (optional)

unsalted butter,

Serve these oysters topped with the sensational crab dressing for a sublime taste experience.

Oysters with crab salad

tbsp fish sauce

tbsp palm sugar*

fresh crabmeat

tbsp coriander

tbsp chopped Vietnamese mint

red chilli, seeds removed,

kaffir lime leaves,

Natural oysters are given a flavour boost with sweet balsamic, crispy bacon and a squeeze of fresh tangy lemon. This is a FODMAP friendly recipe for a Low FODMAP diet.

Oysters with balsamic vinegar & bacon

salt

(1 dozen) natural oysters (such

tsp balsamic vinegar

rindless bacon rasher, finely chopped

Indulge in these natural oysters, adorned with bread crumbs, bacon and paprika.

Oysters Rockefeller

French shallots, peeled, coarsely chopped

watercress, sprigs picked, washed, dried

loosely packed chopped fresh continental parsley

unsalted butter

rindless bacon rashers, excess fat trimmed, finely chopped

milliliters (1/4 cup) white wine

tsp sweet paprika

(1 1/4 cups) fresh breadcrumbs (made from day-old bread)

Watercress sprigs, extra, to serve

Cava, a Champagne-style sparkling Spanish wine, is delicious with tapas.

Oysters with cava dressing

oysters, on the half shell

unsalted butter, melted

jamon*

caster sugar

(60 milliliters) cava or other sparkling white wine

sherry vinegar

red onion

A spectacularly presented dozen oysters that is easy to prepare for your special Valentine.

Oysters with beurre blanc

(250 milliliters) Champagne or sparkling white wine

eschalots, finely chopped

chilled unsalted butter, chopped

(60 milliliters) thickened cream

carrot,

celery stalk,

spring onions,

Rock salt, to line

Black sea salt

There's nothing as nice as fresh oysters topped with chorizo and a drizzle of homemade basil dressing.

Oysters with chorizo & basil dressing

Pacific oysters,

Basil dressing

tbsp balsamic vinegar

basil

green shallots, ends trimmed,finely chopped

Salt & black pepper

Air fryer oysters are perfect little breaded fried bites of seafood goodness. As an appetizer or meal everyone in your family will love these.

Air Fryer Oysters

oysters (in a can, in water, 8 oz each)

c flour

tsp cajun seasoning

tsp pepper

hot sauce

c Panko bread crumbs

lemon

Drain oysters and pour on to a few paper towels to pat them dry.

In a shallow bowl combine flour, cajun seasoning, salt, pepper and mix together.

In a second bowl whisk together eggs and hot sauce.

In a third bowl pour in the Panko breadcrumbs.

One at a time dip each oyster in flour, then egg mixture, then roll to coat in Panko.

Spray air fryer basket with non stick spray and lay coated pieces in one layer into basket.

Cook at 350 degrees F for 4 minutes, then shake basket gently and cook for an additional 4 minutes. Serve with a squeeze of lemon on top.

Scallops with fresh mango and saffron sauce

mangoes

Lebanese cucumbers

lime, juiced

milliliters (1 tsp) white wine vinegar

milliliters (2 tbsp) olive oil,

coriander

milliliters white wine

thickened cream

saffron

scallops

High-protein, low-carb and dairy-free, this makes a main course for lunch or even dinner. Mix batter, add oysters, fry mixture, add egg, stir, break up and flip over until golden brown. Serve.

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Top 25 oysters recipes from across the web

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

Top Tags

Oyster Stuffing

Baked Oysters Remick

Parmesan-Romano Crusted Oysters

Smoked Oysters

Oysters 8 ways recipe

Hangtown Fry

Oysters with crab salad

Oysters with balsamic vinegar & bac...

Oysters Rockefeller

Oysters with cava dressing

Oysters with beurre blanc

Oysters with chorizo & basil dressi...

Air Fryer Oysters

Scallops with fresh mango and saffr...

Oyster omelette

Shrimp Chowder (New England Style)

Oyster Stew Recipe

Fanny Bay Steamed Oysters with Sesa...

Louisiana Rice Dressing

Pan Fried Oysters Oreganata

The perfect brunch oyster bake

Classic Oyster Dressing

Classic Mignonette

Oysters en Brochette

Commander’s Oysters Rockefeller

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