Author: Mark H

Ingredients

30 top off York River Oysters, (thawed if frozen for easy opening).
1/2 Large Shallot, minced
2 Garlic cloves, minced
¾ C White Wine
1 C Mayonnaise
1 C Grated Parmesan
Zest and Juice of 1/2 lemon
¼ tsp Salt
Pinch of Pepper

Directions

In medium saucepan over medium-high heat, sweat shallot and garlic until fragrant, add wine and reduce by half, let cool (mostly).
In large bowl, whisk all ingredients together. Taste and add salt if needed.
Top each oyster with 1 tsp of sauce
Place on metal pan on a bed of rock salt or crumpled tin foil to stabilize and keep the oyster upright.
Broil 3” from heat source for 3 minutes.
Enjoy!

INGREDIENTS:

1 tbsp Olive Oil
1/2 tbsp Soy Sauce
1 Clove Garlic
1 tbsp Butter
1 tbsp Scallion or green onion minced
1/4 cup White wine
1/2 tbsp Parsley or cilantro chopped
1/2 tbsp Chili garlic sauce
Pinch of salt and pepper
Juice of one lemon

DIRECTIONS:

To make the sauce, combine the following ingredients and warm in microwave for 3 cycles of 30 seconds, stirring in-between. Leave out ingredients you don’t like and add in the ones you do like.

Steam or better yet grill in the shell York River Oysters until the shells open up. Don’t over cook! Not all oysters will open. Cook on a hot grill (500 F) for 8-10 mins. Or Steam for the same time Remove meats, dip in sauce and enjoy.

INGREDIENTS:

24 large oysters, shucked
2 eggs
1/2 tsp salt
1/8 tsp pepper
Dash ground cayenne pepper, optional
2 tbsp cold water
1 cup fine dry bread crumbs

DIRECTIONS:

Drain oysters. Beat eggs with salt and pepper and cayenne. Whisk in water. Put bread crumbs in a shallow bowl. Dip oysters, one at a time, into the egg mixture then into the bread crumbs. Let rest for 5 minutes before frying. Fry in hot deep oil at about 375 degrees until golden brown. Serve immediately with cocktail sauce or tartar sauce, or use in sandwiches.

INGREDIENTS:

2 green onions, chopped
2 tbsp butter
12 ounces fresh raw oysters, undrained
1 quart half-and-half or whole milk
1/4 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne pepper
Sliced green onions, for garnish
1/4 cup white wine
Crackers, for serving

DIRECTIONS:

Saute onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.

INCREDIENTS:

2 dozen shucked oysters, with their liquor
2 tbsp vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 1/2 tsp salt
1/2 tsp cayenne
3 bay leaves
1 tbsp chopped garlic
1/4 cup chopped parsley
1 cup water
4 cups cubed white bread
1/3 cup freshly grated Parmesan

DIRECTIONS:

Preheat the oven to 375°F.

Drain the oysters, reserving 1 cup of the liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute for about 1 minute.

In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.

Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat. Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.

Remove the bay leaves and serve hot.

INGREDIENTS:
6 tbsp unsalted butter
1 medium leek, white and tender green parts only, very thinly sliced
1 tsp sherry vinegar
1 clove(s) (large) garlic, minced
1 tbsp fresh lemon juice
1/2 tbsp Tabasco
Salt to taste
24 oysters on the half shell

DIRECTIONS:
In a skillet, melt 2 tablespoons of the butter. Add the leek and cook over moderate heat, stirring, until softened and lightly browned, 8 minutes.

Stir in the vinegar, transfer to a bowl, and let cool.

Stir in the garlic, lemon juice, and Tabasco.

Soften the remaining 4 tablespoons of butter and combine thoroughly with the leek mixture. Season with salt.

Light a grill. Place a dollop of leek butter on each oyster. Grill the oysters over high heat until just cooked through and the butter is melted, about 1 minute. Serve right away.

INGREDIENTS:

White Wine
Cream
Salt & Pepper
Lemon Juice
Shuck oysters and place in a pan with the oyster liquor

DIRECTIONS:

Poach gently until the oysters firm up. Remove from the pan and set aside.

Add a couple of spoons white wine and reduce by a half add a couple of spoons double cream and reduce until the sauce coats the back of a spoon, season with salt (if needed) and black pepper and a squeeze of lemon juice.

INGREDIENTS (for 12 or more oysters):

2 tsp chopped coriander
2 tsp chopped parsley
½ tsp finely chopped fresh ginger
1 chilli seeded and finely chopped
1 shallot, peeled and finely chopped

DIRECTIONS:

Mix above ingredients together with a tbsp grapeseed oil and tsp lemon juice or balsamic vinegar. You are looking for a spoon-able mixture. Place a blob on each freshly opened oyster. Serve on seaweed or rock salt or crushed ice.

INGREDIENTS:

2 dozen large oysters shucked and left on the half shell (York River Oysters)
8 oz butter, at room temperature
1 clove garlic, minced
1/4 tsp hot sauce
1 tsp chopped fresh chives
1 tsp fresh lemon or lime juice

DIRECTIONS:

Heat up the grill to HIGH

Place shucked oysters on the BBQ Oyster Grill

Mix the butter with the garlic, hot sauce, chives and lemon/lime juice in a mixing bowl with a wooden spoon or in the bowl

Use a small spoon and scoop a nickel-sized drop of spicy garlic butter up and place it on top of each shucked oyster

Place the BBQ Oyster Grill above the heat source, grill until the edges of the oysters begin to curl and bubble

Serve and enjoy hot!