Recipes: Oysters

Oysters are not only delicious, but they're also one of the most nutritionally balanced of foods, containing protein, carbohydrates and lipids. Shuck and serve on the half shell or add them to a chowder, and taste how good oysters can be for you!

Click on each of the following to view recipes:

Oyster Fricassee made with Princess Delights™

Serving: 4 Portions

Ingredients:
24 each Princess Delights™ Oysters, shucked
2 tbsp / 15 ml Butter, cubed
1 Leek, washed & finely sliced (light green only)
1 large Yellow Onion, sliced
2 cloves Garlic, minced
1/2 cup / 125 ml Heavy Cream to taste
Salt to taste
Black Pepper
1 each Fresh Baguette, sliced & toasted
½ cup / 125 ml Old Gouda Cheese, grated


Preparation:
Remove oysters from shell and discard liquid and shells; set oysters aside.

Heat a medium pot over medium-high heat; add butter.

Add leeks and yellow onion; reduce heat and cook stirring occasionally until softened.

Add garlic and cook until fragrant; add cream and continue cooking until reduced by half.

Add oysters & season with salt & pepper.

Gently simmer until oysters become opaque and are cooked through.

Top each slice of baguette with one oyster and some of the leek & onion mixture.

Garnish with Gouda cheese and broil just until cheese is melted. Serve hot.

Baked Chorizo & Cheese Oysters made with Southwest Sensations™

Serving: 4 Portions

Ingredients:
24 each Southwest Sensations Oysters, shucked
2 tbsp / 30 ml Canola Oil
1/2 cup / 125 ml Chorizo Sausage, small dice
1/2 cup / 125 ml Cherry Tomatoes, quartered
3 cloves Garlic, minced
to taste Fresh Basil, chiffonade
to taste Salt
to taste Black Pepper
1/4 cup / 50 ml Asiago Cheese, grated


Preparation:
Preheat oven to 400F.

Heat a medium sauté pan over medium-high heat; add oil.

Add chorizo sausage and cook until it starts to caramelize.

Add in garlic and cherry tomatoes; cook just until garlic is fragrant and tomatoes have softened.

Fold in basil and season with salt & pepper.

Top each oyster with some of the chorizo mixture and Asiago cheese; bake until bubbly 8-10 minutes. Serve hot.

Smoked Oyster and Potato Cakes made with Avonlea Petites™

Serving: 8 Oyster Cakes

Ingredients:
24 each Avonlea Petite Oysters
2 cups / 500 ml Mashed Potatoes
1/3 cup / 80 ml Double Smoked Bacon, chopped & cooked
1 tbsp / 15 ml Fresh Chives, chopped
to taste Salt
to taste Black Pepper
1 cup / 250 ml All Purpose Flour
2 large Eggs, beaten
1 ½ cups / 375 ml Panko Crumbs


Preparation:
Preheat oven to 400°F.

Place oysters on a baking sheet. Bake in oven until the shells open, about 5-7 minutes.

Carefully remove oysters from shell; discard liquid and shells.

Combine oysters, mashed potatoes, double smoked bacon and chives.

Season mixture with salt & pepper; divide into 8 portions and form into cakes.

Season flour with salt & pepper; dredge each oyster cake in the flour.

Dip into eggs and let excess drip off before coating in panko crumbs.

Heat a medium sauté pan over medium-high heat; add oil.

Sear both sides of the oyster cakes until golden and place onto a baking sheet.

Place in oven and cook until heated through for 10-15 minutes. Serve hot with a side of crème fraiche or sour cream.

Oysters with Pear and Pickled Ginger Mignonette made with Southwest Sensations™

Serving: 4 Servings

Ingredients:
24 each Southwest Sensations Oysters, shucked
1 each Forelle or Asian Pear, small dice
1 tbsp/15 ml Pickled Ginger, chopped
1/2 cup / 125 ml Champagne or White Wine Vinegar
1-2 tsp / 5-10 ml Sugar
1 tbsp / 15 ml Cilantro
1 tbsp / 15 ml Sesame Seeds, toasted


Preparation:
Preheat oven to 400°F.

Place oysters on a baking sheet. Bake in oven until the shells open, about 5-7 minutes.

Carefully remove oysters from shell; discard liquid and shells.

Combine oysters, mashed potatoes, double smoked bacon and chives.

Season mixture with salt & pepper; divide into 8 portions and form into cakes.

Season flour with salt & pepper; dredge each oyster cake in the flour.

Dip into eggs and let excess drip off before coating in panko crumbs.

Heat a medium sauté pan over medium-high heat; add oil.

Sear both sides of the oyster cakes until golden and place onto a baking sheet.

Place in oven and cook until heated through for 10-15 minutes. Serve hot with a side of crème fraiche or sour cream.

Oysters with Cucumber, Lime and Mint Salsa made with Princess Delights™

Serving: 4 Servings

Ingredients:
24 each Princess Delights Oysters, shucked
1 cup / 250 ml Cucumber, small dice
1/2 each Lime, zest and juice
1 tbsp / 15 ml Mint, julienne
1 tsp / 5 ml Honey or Agave Syrup
to taste Salt
to taste Black Pepper


Preparation:
Place oysters onto a plate or serving tray.

Combine cucumber, lime zest & juice, mint and honey.

Season with salt & pepper and stir well to combine.

Spoon some of the salsa onto each oyster. Serve cold.

Oysters with Beet Granita made with Avonlea Petites™

Serving: 4 Servings

Ingredients:
24 each Avonlea Petite Oysters, shucked
2 cups / 500 ml Red Beets, peeled & grated
1 each Lemon, zest and juice
2 cups Water
1/4 cup / 50 ml Sugar
to taste Salt
1/4 cup / 50 ml Crème Fraiche
as desired Fresh Mint, chopped


Preparation:
Place beets, water, sugar and salt into a medium pot; heat over medium-high heat and bring to a boil.

Reduce heat and cook for 15-20 minutes or until softened; remove from heat and allow to cool.

Add lemon juice & zest to the beet mixture and puree until smooth; strain through a fine mesh strainer.

Place beet liquid into a baking dish and put into a freezer. As the liquid begins to freeze occasionally stir it with a fork to create ice crystals. Once the mixture is frozen it is ready to use.

Place oysters onto a plate or serving platter. Top with a dollop of crème fresh.

Scrape some of the beet granita onto each oyster and garnish with mint. Serve cold.

Oysters Rockefeller

Serving: 4 Portions

Ingredients:
24 Malpeque Oysters
12 oz Spinach (stems removed)
3 cups Cream (35% M.F.)
½ cup Cooked Bacon
¼ cup Bread Crumbs
3 tbsp Chopped Fresh Herbs
(such as: Parsley, Thyme,
Dill, and/or Tarragon)
2 oz Parmesan Cheese
1 oz White Wine
1 tbsp Olive Oil
1 tbsp Shallots (minced)
½ tbsp Garlic (minced)
to taste Salt and Fresh Cracked
Black Pepper


Preparation:
Preheat oven to 375 F.

Shuck all oysters. Strain and reserve the Oyster Liquor.

Place the empty shell bottoms on a sheet pan that is lined with crumpled foil in a way that the foil will provide support for the shell and juice will not run out of the shell.

Sauté the shallots and garlic in olive oil over medium heat until they are translucent. Deglaze with white wine. Add the Oyster Liquor and the spinach. Steam the spinach for 1 minute.

Place some cooked spinach in the bottom of each oyster shell and place one oyster on top of the spinach in each oyster shell.

Reduce the juice that is left from steaming the spinach by half and then add the cream and continue to reduce until it starts to thicken. Add the Parmesan cheese and the fresh herbs. Season the sauce with salt and fresh cracked black pepper.

Top each oyster with approximately 1 tbsp of the sauce, a few bacon bits, and 1 tsp of bread crumbs.

Place the sheet pan of oysters in the oven for approximately 4-6 minutes or until the sauce starts to turn golden brown.

Baked Oysters with Spinach, Tomato and Balsamic

Serving: 4 Portions

Ingredients:
24 Malpeque Oysters
1 Ripe Tomato (coarsely chopped)
12 oz Spinach (stems removed)
1 oz White Wine
3 tbsp Fresh Basil (chopped)
1 tbsp Balsamic Vinegar
1 tbsp Olive Oil
1 tbsp Shallots (minced)
½ tbsp Garlic (minced)
to taste Salt and Fresh Cracked
Black Pepper


Preparation:
Preheat oven to 400 F.

Shuck all of the oysters and then strain and reserve the Oyster Liquor.

Place the empty shell bottoms on a sheet pan that is lined with crumpled foil in a way that the foil will provide support for the shell and the juice will not run out of the shell.

Sauté the shallots and garlic in olive oil over medium heat in a sauté pan until they are translucent. Deglaze with white wine. Add the Oyster Liquor and the spinach. Steam the spinach for one minute.

Place some cooked spinach in the bottom of each oyster shell and place one oyster on top of the spinach in each oyster shell. Place ½ tbsp of the juice that is left from steaming the spinach into each shell.

Top each oyster with some chopped tomato, some fresh basil and a drizzle of balsamic vinegar. Season each oyster with salt and fresh cracked black pepper.

Place the sheet pan of oysters in a preheated oven at 375 F for approximately 4-6 minutes.

Herb Scented Oyster Fritters

Serving: Batter will coat approximately 24 - 36 oysters (depending on size)

Ingredients:
24 Shucked Oysters
as needed Oil for Frying
1 1/4 cups Perrier or other
Carbonated Water.
½ cup All Purpose Flour
2 Eggs (beaten)
3 tbsp Chopped Fresh Herbs
(Parsley, Tarragon, and Dill)
5-6 Drops of Tabasco
½ tsp Garlic Powder
1 pinch Salt
1 pinch Fresh Ground Black Pepper
as needed All Purpose Flour


Preparation:
Combine eggs, flour and water and whisk until you have a smooth batter. If it seems too thick, simply add a little more water to thin.

Add herbs, Tabasco, garlic, salt, and pepper and stir. Lightly dust the oyster with all purpose flour.

Carefully heat a pot of frying oil to 350 F and place the oysters in 6 - 8 at a time and cook until they are golden and crispy (2 - 3 minutes).






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