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Make the most of your mollusks!
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“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.
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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
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Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
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From tacos to stews to sandwiches, here are 11 oyster recipes that go beyond the raw bar.
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Enjoy this dish alongside homemade soda bread
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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Make or buy a savory cornbread to use in this luxurious oyster stuffing recipe; the kind you use will determine how much broth you'll need to moisten it.
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Dipping the oysters in egg whites makes the fried coating especially light and crisp.
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Four recipes—for baked eggs, lamb, pasta, and oysters—our readers requested from restaurants in Vermont, Oregon, New Orleans, and New York
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The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.
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For this oysters Rockefeller recipe, make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
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Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.
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As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
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Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.
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If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
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