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.
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 – Shuckin’ Delicious Sauce
- Tabasco Sauce
Our Drink Picks
- Nova 7 by Benjamin Bridge
- Moth Lane Oyster Thief Stout
