California Aquaculture Association

Oysters

Recipe: Roasted Oyster Crostini with Brûléed Parmesan

Yields 12 Ingredients 1 (10-inch) loaf French bread 5 tablespoons Oyster Butter, in all, recipe follows 12 large oysters, shucked 1 cup shredded Parmesan cheese 1/4 cup minced cooked applewood smoked bacon 1/4 cup chopped green onion, for garnish Instructions Preheat oven to 350º. Cut French bread into 1/4-inch slices. Toast bread on baking sheets until crisp, about 5 minutes. Remove bread slices from oven, and increase heat to Broil. While bread

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Recipe: Oyster Artichoke Soup

Ingredients 2 tablespoons olive oil 1 bunch green onions, chopped 1 teaspoon minced garlic ¼ cup all-purpose flour 1 ½ cups fat-free chicken broth 1 pint oysters drained, reserve ½ cup liquid 1 bay leaf ½ teaspoon fresh thyme leaves Dash cayenne pepper 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped ¼ cup chopped parsley 1 cup fat-free half-and-half ¼ cup sherry Garnish: fresh thyme leaves Instructions In a medium nonstick

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Recipe: BBQ Oysters with blue cheese dipping sauce

Courtesy of Red Fish Grill Recipe Ingredients: 6 Oysters, free of sand/grit 2 ounces Barbeque Oyster Sauce (see recipe) 1 ½ ounce blue cheese dressing Seasoned flour Chopped parsley 6 oyster shells Blue Cheese Crumbles Barbeque Oyster Sauce 5 ounces TABASCO Pepper Sauce 2 ½ Tbsp. honey 3 ¼ Tbsp. clarified butter Recipe Directions: Drain oysters and toss in seasoned flour. Fry until golden. Barbeque Oyster sauce should be kept in a warm place until

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Recipe: Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette

Courtesy of: LouisianaSeafood.com Recipe Ingredients: 3 egg whites 1 cup cornmeal 2 cups all-purpose flour 2 teaspoons salt 1 teaspoon pepper 20 each Louisiana oysters, shucked 1 pound baby spinach 1 head frisée lettuce, cleaned 8 pieces of bacon, cooked crispyand crumbled   For Vinaigrette: 1 egg 1/2 cup blue cheese, in all 1/4 teaspoon Dijon mustard 3/4 cup grapeseed oil 1 teaspoon fresh lemon juice 1/4 cup white wine vinegar 1/4 cup buttermilk

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Recipe: Farm-Raised Oysters Parmesan

Courtesy of NAA: 48 farm-raised oysters, shucked (liquor and bottom shells reserved) ¼ cup chicken stock 2 Tbsp. shallots, minced 1 ½ cups breadcrumbs 2 t. garlic, minced ¼ cup parsley, minced 1/3 cup Parmesan cheese, grated Preheat oven to 400 degrees. Heat broth and oil in a skillet over medium heat. Add shallots, breadcrumbs, and garlic, stirring as they cook for 3 minutes. Add parsley. Arrange oysters on the half shells on a jelly roll pan

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Recipe: Chargrilled Oysters

Courtesy of Acme Restaurant New Orleans, LA Recipe Ingredients: Oysters, freshly shucked (on the half shell) - 24 Salted butter - 1 lb. Green onions, chopped fine - 2 bunches Fresh garlic, puree - 20 toes Crushed red pepper - 1 tsp. Fresh thyme, chopped fine - 3 tbsp. fresh oregano, chopped fine 3 tbsp. Fresh lemon juice - 2 tbsp. Worchestershire sauce - 1 tbsp. Creole seasoning - 2 tbsp. White wine - 2 oz. Romano cheese, grated - 8 oz. French bread

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Recipe: Oysters with Raspberry Mignonette Granité

Ingredients 1/2 cup raspberries (about 1/2 of a 6-ounce container) 3/4 cup red wine vinegar 1/3 cup minced shallots 1 teaspoon coarsely ground black pepper Pinch kosher salt 3 to 4 dozen oysters in their shells, scrubbed Ice, for serving   Instructions Work raspberries through a fine mesh strainer with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.) In a small bowl, combine raspberry purée

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