Oyster Recipes RSS

Blue Point oysters are widely available in the U.S., taking on a variety of flavors due to their mild taste. At Farm-2-Market, we source our top-grade Blue Point oysters from Long Island Sound, Connecticut. This meaty selection is great for grilling and enjoying with a simple garlic-butter combination. Oyster lovers can however find a wide range of oysters harvested in regions all over North America in our online market and replace the Blue Point oysters in this recipe for another breed if desired. If you are looking for a decadent lunch recipe or an impressive appetizer for a dinner party,...

Servings: 6 servings of 4 oysters each Ingredients: 24 Medium size Pacific Northwest Oysters on the half shell, oyster liquor reserved 4 springs flat-leaf Italian parsley 4 green onions (including the green part) small bunch fresh celery leaves At least 6 fresh tarragon leaves At least 6 fresh chervil leaves 1/2 cup dried fresh bread crumbs 12 tablespoons unsalted butter, softened Salt and freshly ground black pepper, to taste Hot Pepper Sauce, to taste Rock salt or kosher salt Preparation: Mince together the parsley, green onions, celery leaves, tarragon and chervil very finely . Mix this together with the bread...

Servings: 6 Ingredients: 60 Medium size shucked Pacific Northwest Oysters - with 1 to 1 ½ cup of the “oyster liquor” strained and reserved ½ pound unsalted butter 6 T unbleached flour 4 ribs celery, finely chopped 4 cloves garlic, finely chopped 1 large onion, finely chopped ½ cup finely chopped broad-leaf parsley 1 t sea salt 1 ½ teaspoons freshly ground black pepper 1/4 teaspoon cayenne pepper 2 cups milk 2 cups heavy cream   Preparation: Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat. Add the oysters and simmer...

Servings: 6 Ingredients: 36 Medium size Pacific Northwest Oysters 3cup yellow cornmeal, Salt, freshly ground white pepper and cayenne to taste 4 cups grapeseed or vegetable oil 2 cup Hellmann's mayonnaise 2 bunch of chives, cut into 1/8-inch pieces 1 tablespoon lemon juice Romaine, cut into 1-inch boats, well chilled. Preparation: Drain the oysters. Spread the cornmeal evenly on a paper towel. Add the salt, pepper and cayenne to taste. Dredge the oysters one at a time, placing each dredged oyster in a colander. Shake off the excess cornmeal. Heat oil in a cast-iron skillet or other deep skillet over...

Servings: 6   Ingredients: 30 Medium size scrubbed Pacific Northwest Oysters 3 carrots, peeled and cut into thin rounds 1 head curly endive Dressing: ½ cup extra Virgin Olive Oil I Lemon, juiced 2 Limes, juiced 2 T broad-leaf parsley, minced sea salt and freshly ground pepper   Preparation: Preheat Oven Broiler Broil the scrubbed oysters by placing them, deep shell side dowm, on a sheet of aluminum foil on a baking sheet until the shells open, about 2 to 4 minutes. Do not overcook. Remove the oysters from the shells over a bowl, reserving the “liquor.” Hold Oysters in...