Oyster Recipes are the epitome of luxury food; they can be slurped raw or slightly cooked with the finest ingredients.
10 Recipes with Oyster
Cheese Baked Oysters
By Sherry Morga, https://petsolino.com/
These easy cheese baked oysters are flavored with garlic, butter and parmesan topping. A little chili flakes adds a kick to the oysters. They taste as good as they look. They’re perfect on any occasion too. Plus, oysters contain high amounts of vitamin B12 which is good for keeping our brains healthy and is also low in calories.
- 2 kilos fresh oysters
- 1/2 cup grated cheese/parmesan cheese
- 1/4 cup minced fried garlic
- Dash of pepper
- 1/4 cup melted butter
- Start with opening the oysters and clean the part with the meat and discard the other shell.
- Top each shell with cheese, garlic, and butter then sprinkle with a dash of pepper.
- Bake for 15 minutes at 350°F or until golden brown.
- Serve immediately.
Three-Cheese with Peanut Baked Oysters
We all know that cheese and oysters get along very well. It’s a perfect combo! In fact, you can never go wrong with this recipe. The main ingredients blend well and provide a creamy and distinct texture that’s worth to love.
Serving: 14 serving oysters.
- Fresh oysters:14
- cream cheese: 6 ounces
- parmesan cheese: 1/2 cup
- white cheddar: 2/3 cup
- red bell pepper:1/4 cup
- garlic: 2 cloves(minced)
- spinach: 1/2 cup
- crushed peanuts:1/4 cup
- Shuck the oysters.
- Prepare the cheese mixture: mix cream cheese, white cheddar, minced garlic, minced spinach, and sliced red bell pepper, add salt and pepper to taste.
- Fill the oyster with the cheese filling.
- Top it with, peanuts (any kind that you want) and parmesan cheese.
- Lastly, bake it for 15 minutes to perfection!
Oyster Bacon pot pie
If you are wary about trying oysters for the first time, go for this easy to bake oyster bacon pot pie. The end result features a crispy golden pastry crown over a briny, creamy filling.
- 1 qtr. shucked oysters, un-drained
- 4 thick bacon slices
- 3 tablespoon butter
- Mushrooms, onions, celery (thinly sliced)
- Dry white wine, all-purpose flour, heavy cream
- Frozen puff pastry sheets, 1 large egg
- In order to bake these pastry pies, you need to keep your oven heated to 400 degrees for about 30-35 minutes.
- Add butter and all the corresponding ingredients to a Dutch oven and sauté for 5-6 minutes.
- Now, add wine and cook for 2 minutes.
- Sprinkle with flour and mix heavily, topping it off with cream which you can stir for around 2 minutes. Remove from the heat and add in your oysters and bacon.
- Add your mixture into greased ramekins and whisk a mixture of egg to brush over your pastry filling.
- Bake again and stop when the pastries are brown.
Easy Butter and Herb Baked Oysters
Lori Bogedin, a chef & culinary expert
These delicious baked oysters are topped with a buttery herb topping that adds to their already enhanced flavor.
- 12 oysters
- Panko breadcrumbs
- 2-4 Finely chopped chives
- Sweet paprika
- Fresh parsley for garnishing
- 1 tablespoon lemon juice
- 2 cups of uncooked rice, for balancing the pan
- Preheat your oven to 425 degrees and add a layer of uncooked rice to keep the oysters in one place.
- Now, shuck the oysters in a bowl and see if any liquid leaks from them.
- Get rid of the top shells and arrange the oysters in the baking pan.
- Melt 4 tablespoons of butter in a skillet and combine remaining 4 tablespoons of softened butter chives, lemons and zests.
- Now top each oyster with butter and chime mixture and finish with a sprinkling of paprika.
A single serving contains 456 calories. On top of that, it has 28 g of fats, 19 g of proteins and 38 g of carbohydrates.
Oven Roasted Oysters
Lori Bogedin, a chef & culinary expert
Convenient and delicious, oven roasted oysters are among the favorite American dishes for a bonfire or outdoor setting.
- Over 100 un-shucked oysters, scrubbed clean
- 6-7 small lemons
- Tabasco or some other pepper sauce
- Sour orange mignonette
- Heat your oven to 475 degrees and arrange your oysters in a single layer, preferably in a 16 inch roasting pan.
- Bake for 7 minutes until the oysters begin to open up.
- Keep adding water to the pan and repeat roasting until all of them have been served.
- They contain an abundance of Vitamin B12 and pack a healthy punch of protein. The calorie division is around 7-8 calories for one roasted oyster.
Lori Bogedin, a chef & culinary expert
They take little time to cook and are perfect to serve for small gatherings.
- 2 tablespoons of chopped flat leaf parsley
- 3-4 tablespoons of thyme leaf
- 2 tablespoons of fresh oregano leaves
- A few red pepper flakes and extra virgin olive oil
- 2-3 teaspoons of champagne vinegar
- 24 shucked fresh oysters
- Freshly grated parmesan cheese
- Freshly ground pepper
- You should preheat your broiler and add herbs, red pepper flakes, vinegar and the oil in a large pan and start stirring.
- Now, add the oysters and wait till they start turning brown. Transfer this mixture to a baking dish and keep sprinkling parmesan on top, season with lots of pepper.
- Finish with drizzling oil and serve.
Per serving size, these oysters contain over 500 calories and 20 g of proteins. 18 g of fats is also present.
Baked Italian Oysters
Reminiscent of a dish from a great NewOrleans restaurant, oysters baked in a dynamic Italian breadcrumb mixture offera rich distinctive taste from EatingWell to Fight Arthritis cookbook. Recipe from Holly Clegg’s eating Well to Fight Arthritis cookbook
Makes 10–12 servings
- 2 pints oysters, drained
- 1/3 cup olive oil
- 1 teaspoon minced garlic
- 1/3 cup chopped parsley
- 1 bunch pre-chopped green onions
- 2 cups Italian breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup lemon juice
- Preheat oven to 400 ̊F.
- Place drained oysters on in shallow oblong 2-quart baking dish coated with nonstick cooking spray.
- In bowl, combine remaining ingredients, spread evenly over oysters. Bake 25–30 minutes or until oysters are done and topping is browned.
Nutritional information per serving: Calories 209 Calories from fat 40% Fat9g Saturated Fat 2g Cholesterol 52mg Sodium 524mg Carbohydrate 20g Dietary Fiber 2g Sugars 1g Protein 10g, Diabetic Exchanges: 1 1/2 starch, 1 lean meat,1 fat
Nutritional Nugget: A good source of selenium, oysters helps combat arthritis by providing anti- inflammatory benefits.
Terrific Tip: Look for pre-grated Parmesan cheese in deli or dairy section of grocery.
Wild Rice and Oyster Dish
Recipe from Holly Clegg’s Gulf Coast Favorites cookbook
This dish will steal the show! Crispy oysters top this deliciously creamy wild rice, creating just the right blend of flavors.
Makes 8-10 servings
- 2 tablespoons olive oil
- 1/2cup chopped onion
- 1/2pound sliced mushrooms (I prefer portabella mushrooms)
- 3tablespoons all-purpose flour
- 11/4 cups skim milk
- 3 tablespoons sherry (optional)
- Salt and pepper to taste
- 6 cups cooked wild rice
- 1 pint small oysters, well drained
- 2 tablespoons butter, melted
- 1/2 cup plain breadcrumbs
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion stems
- Preheat broiler. Coat a 3-quart baking dish with nonstick cooking spray
- In a large nonstick skillet, heat oil and sauté onions and mushrooms until tender, about 5 minutes. Add flour and stir for 1 minute. Gradually stir in milk, cooking until mixture comes to a boil and thickens. Add sherry and season to taste.
- Remove from heat and combine with wild rice in prepared baking dish, mixing well.
- Roll oysters in butter, and coat with breadcrumbs. Arrange on top of rice.
- Place baking dish under broiler on middle rack and broil for 10 minutes, or until oyster edges begin to curl and are browned and crispy.
- Sprinkle with parsley and green onions. Serve immediately.
Nutritional information per serving: Calories 229, Calories from fat 26%, Fat 7 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 202 mg, Carbohydrate 32 g, Dietary Fiber 3 sugars 3 g, Protein 11 g, Diabetic Exchanges: 2 starch, 1 very lean meat, 1 fat
Terrific Tip: The rice may be made ahead of time, but the oyster topping needs to be assembled fresh when serving.
By The Spruce Eats
- Prep: 20 mins
- Cook: 12 mins
- Total: 32 mins
- Servings: 4 servings
- Yield: 12 oysters
- 2 cups rock salt or uncooked rice, for lining the pan
- 1 dozen fresh oysters, in the shell
- 1 stick (8 tablespoons) salted butter, softened, divided
- 3/4 cup panko breadcrumbs
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- Sweet paprika, optional
- Chopped fresh parsley, garnish
- 2 to 3 wedges lemon, for serving
- Gather the ingredients.
- Preheat the oven to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
- Scrub the oyster shells with a stiff brush.
- Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.
- In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.
- In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.
- Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.
- If desired, finish with a light sprinkling of paprika.
- Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.
- Sprinkle with fresh chopped parsley and serve with lemon wedges.
Lobster Crushed Oysters
Chef Omar Torres, Head Chef at H20 Grill and Bonsai Sushi Bar inside the Hilton Pensacola Beach
East Coast Oysters, Lobster tail, braised pork belly, topped with buttery bread crumbs, lemon zest, lemon juice, cayenne, sea salt, smoked Vidalia onion jam and micro cilantro.
This unique dish brings the delicacy flavor of oysters to another level as it joins the tenderness of perfectly cooked lobster tail and a buttery braised pork belly. Each oyster is has a beautifully crusted with citrus scented bread crumbs coated in butter, lemon juice and spiced with cayenne pepper. To top them we add a sweet smoked Vidalia onion jam and micro cilantro for an explosion of flavor that will leave your palate with memories of a great experience and wishing you to come back for more.
- 3 each Wianno Oyster
- 1 oz. lobster tail
- 1/2 oz. pork belly
- 1 oz. tarragon butter
- 1 oz. smoked vidallia onion jam
- 2 oz. panko
- 1 oz. unsalted butter
- Lemon zest
- Smoked hot paprika
- 3 drizzle fresh squeezed lemon juice
- 3 each micro cilantro
- Toast panko with unsalted butter, paprika and lemon zest until golden brown.
- Chuck oysters, and divide and add lobster, pork belly, apnea and tarragon butter
- Bake for 8 minutes at 350F
- Drizzle lemon juice and add smoked vidallia onion jam to each oyster
- Finish with sea salt and micro cilantro
Note: Oysters need to be cooked alive or consumed alive. They cannot be eaten safely when they are dead. You can tell whether an oyster is alive or not because a live oyster is able to close its shell. Therefore, do make sure you keep this in mind so that you consume oysters safely.