We love our oysters cold, raw, and naked. But sometimes we like to shake things up a bit. Here’s a couple of our favorite ways to dress up oysters.
Blue, Bacon, & Bivalve
This treat of a recipe is meant for the barbeque grill and much of it can be prepared ahead of time.
Ingredients needed: oysters, bluda cheese, cooked bacon, and hot sauce.
- First cook up some bacon. You’ll use a small piece on each oyster, so 3 slices of bacon for a dozen oysters will do it.
- Grate the bluda cheese so you have a least a teaspoon per oyster – be generous!
- Shuck the oysters, put them on a plate without spilling the oyster’s liquor.
- Dress the oysters in this order: Bacon > cheese > hot sauce
- Using tongs, carefully put the oysters on a hot grill, close the cover and cook for approximately 5 minutes or until the cheese is bubbling.
- Alternatively oysters can be broiled in an oven until cheese is bubbling.
Oysters Rockefeller
- Preheat the oven to 450°F (230°C).
- In a skillet, cook the bacon until crispy, then remove and chop into small pieces.
- In the same skillet, sauté minced garlic in garlic oil until fragrant.
- Add a few drops of Tabasco sauce and stir in the shredded Parmesan cheese until melted.
- Place the Cascumpec Bay Oysters on a baking dish and spoon the cheese mixture over each oyster.
- Bake for about 8-10 minutes or until the cheese is golden and bubbly.
- Serve hot as an appetizer or over a bed of spinach as a main dish
Traditional Mignonette
This sauce you’ll find at most oyster bars and for good reason! It goes great with raw oysters.
Ingredients needed: Red wine vinegar, Shallot, and cracked pepper
- Simply mix together a ¼ cup of red wine vinegar, 1 tablespoon of finely minced shallot, and cracked pepper and let sit in refrigerator for at least 1 hour to allow shallots to marinate and let the sauce thicken.
Our Hot Sauce Picks
- Maritime Madness – Lime & Cilantro
- Maritime Madness – Fiery Chipotle
- Tabasco Sauce
Our Drink Picks
- Nova 7 by Benjamin Bridge
- Moth Lane Oyster Thief Stout
- Bogside Brewery Shucker’s Select