lady's island oyster
The size and flavor of Lady’s Island Oysters was impressive. Every region that oysters are grown have a different profile because of salinity and water conditions. Most of their oysters go to raw bars where you can have oysters on the half shell. There are many other ways to eat oysters some like them raw, steamed and grilled.
Photo: Michael Turek
RECIPE BY FOOD & WINE, and Jeremy Sewall
Oysters on the Half Shell with Rosé Mignonette
Great oysters are delicious “naked,” as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
Ingredients:
1/2 cup sparkling rosé
2 shallots, minced
1 tablespoon white wine vinegar
1/4 teaspoon freshly ground pepper
24 oysters, shucked
BakeShaved ice, for serving
Directions:
Step 1 In a bowl, combine the rosé, shallots, vinegar and pepper.
Step 2 Arrange the oysters on a bed of ice and serve with the mignonette.
Total Time 10 min, yield 8
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
RECIPE BY SOUTHERN LIVING
Grilled Oysters
Ingredients:
2 cups butter, softened
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 dozen large fresh oysters on the half shell
Directions:
Step 1 Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
Step 2 Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Step 3 Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
PHOTO PROVIDED BY KATHERINE AND DAN DRISCOLL
RECIPE BY COASTAL LIVING
Makes 36 Oysters
Baked Oysters Florentine
Ingredients:
1 (10-ounce) package frozen chopped spinach
1/2 cup butter
1 1/2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon Pernod
1 tablespoon Worcestershire sauce
1 cup fine dry breadcrumbs
1/4 teaspoon coarsely ground pepper
1/4 teaspoon hot sauce
1/4 teaspoon salt (optional)
1 cup grated Parmesan cheese
36 fresh oysters (in the shell)
Rock salt
Directions:
Step 1 Cook and drain spinach.
Step 2 Melt butter in a medium saucepan over medium-high heat.
Step 3 Add garlic; sauté 1 minute or until tender.
Step 4 Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt.
Step 5 Remove spinach mixture from heat, and add Parmesan cheese.
Step 6 Scrub oyster shells, and open; discard tops.
Step 7 Loosen meat, but leave it in the bottom shell.
Step 8 Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters on the rock salt.
Step 9 Top oysters generously with spinach mixture. Bake at 450° for 10 minutes.
Note Alternate cooking method: Oysters may be cooked directly on a grill, covered, for 6 to 8 minutes.
