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In pastas and
stews or simply steamed and dipped in garlic butter sauce, oysters
and clams are delicious, healthy foods that can be enjoyed in many
ways. Below you will find some recipe ideas from Minterbrook. Just
click on a recipe name in the list to jump to that recipe on the
page. You can also view a printable pdf. To download Adobe Acrobat
Reader click
here.
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Minterbrook
Charbroiled Oysters
2-3 dozen oysters in shell
Cocktail Sauce, Garlic Butter Sauce or Seafood Dip
Keep oysters chilled until ready to grill. Scrub shells thoroughly.
Place oysters cup side down on a grate over a charcoal fire. Oysters
will plump and simmer in their own liquor. Shells will open when they
are ready to eat. Remove oysters from grill with tongs. Remove oysters
from shells. Place oysters back into cup side of shell and arrange
on a tray. Serve with cocktail sauce, garlic butter sauce or your favorite
seafood dip.
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Garlic
Butter Wine Sauce
2 cubes melted butter
1/4 cup dry white wine
1/2 juice of fresh lemon
2 cloves crushed garlic
Place butter, lemon juice, wine and crush garlic in a small sauce
pan. Heat over med-low until melted. Serve with charbroiled oysters.
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Minterbrook
steamed oysters
2-3 dozen oysters in the shell
1/4 cup butter
Scrub oyster shells thoroughly. Use a large, deep steaming pot (aproximately
10 inches deep). Put 6 inches water in pot. Add butter and oysters.
Place lid on pot and bring to a rapid boil. Reduce heat and simmer
about 25 minutes or until the shells are open. Remove oysters from
pot with tongs. Serve in the shell with garlic butter wine sauce.
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Minterbrook
pan fried oysters
2-3 dozen fresh shucked oysters
Cracker Meal
1 egg, beaten
Rinse oysters and dip in beaten egg, then in seasoned cracker meal.
Place on a cookie sheet, not allowing oysters to touch, and store
covered in refrigerator for at least an hour to dry. (This removes
the extra moisture so the oysters will fry crisp). Place 1/8" to
1/4" oil in a frying pan. Heat up oil very hot and add oysters. Brown
on both sides.
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minterbrook
oyster stew
18 shucked medium oysters
2 cups milk
2 cups Half & Half
2 Tbsp butter
Salt & Pepper
Dash of Paprika
Poach oysters in their own liquor over low heat for about 2 minutes,
or until the edges curl. Combine and scald milk and half and half.
Add oysters and poaching liquid. Add butter, salt and pepper to
taste. Paprika will add a dash of color. Serve as the butter is
melting.
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minterbrook
oysterS IN RAMEKINS
4 slices thick-cut bacon cut into
1" pieces
2 cups clam juice
1 Tbsp lemon juice
4 Tbsp cold unsalted butter
24 spinach leaves
24 shucked medium oysters (drain and reserve liquid)
1/2 tsp freshly ground white pepper
Tabasco sauce
8 ceramic ramekins
Cook bacon until crisp. Drain on paper towels and reserve. Dip the
spinach leaves in boiling water to wilt (about 5 seconds). Drain
and when cool enough to handle, trim off the stems. In a small saucepan
bring clam juice and resrved oyster liquor to a boil. Add oysters
and poach until the edges curl (about 45 seconds). Drain oysters
and reserve poaching liquor. Wrap each oyster in a spinach leaf and
place three bundles in each of the eight ramekins. At this point
the oysters can be set aside for 1 hour. Place the ramekins on a
baking sheet and cover with aluminum foil. Reduce the cooking liquor
to 1/2 cup. Remove pan from heat and add lemon juice, white pepper
and Tabasco sauce. Whisk in cold butter a bit at a time until you
have an emulsified sauce. While you are making the sauce, place the
oyster bundles in a 250 degree oven for 5 minutes to reheat. Spoon
sauce over each bundle and garnish with pieces of bacon. Serve immediatley.
- Created
by Chef Ronald Spalding
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minterbrook
HANGTOWN PIE
8" pie shell, bakes
10 oz small shucked oysters
1 egg slightly beaten with 1 Tbsp water
1 cup fine dry bread crumbs
salt and pepper
2 Tbsp heavy cream
2 Tbsp minced chives
2 Tbsp butter
flour
Warm pie shell on cookie sheet in 350 degree oven while preparing
other ingredients. Roll oyster in flour, dip them in egg and water
mixture. Roll in dry bread crumbs to coat. Fry in butter until both
sides are golden brown. Blend slighlty beaten eggs, salt, pepper,
chives and cream. Melt the remaining 2 tablespoons of butter in small
frying pan, add egg mixture and scramble eggs until set. Spread scrambled
eggs in warm pie shell. Arrange fried oysters over the eggs. Cut
in wedges and serve hot.
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minterbrook
OYSTERS IN CHAMPAGNE CREAM
2 Tbsp butter
1 pint half & half or heavy cream
1/2 cup green onion, chopped
1/2 cup grated parmesan cheese
4 Tbsp garlic, freshly pressed
2 cups champagne
2 10 oz jars extra small oysters
fresh angel hair pasta or linguini
Melt butter over medium heat in a large skillet. Add green onion
and garlic. Saute until tender. Add champagne and bring to a simmer.
Add oysters and poach for about 2 minutes. Remove oysters form sauce
and set aside. Bring the sauce to a full boil and reduce to 1/2 of
its original volume (about 8-10 minutes). Add cream and boil for
an additonal 10-15 minutes. Stir frequently to avoid scorching. Add
oysters and reduce heat to a simmer. Simmer for about i minute. Add
most of parmesan cheese (retain some for garnish) and stir. Pour
sauce over pasta and garnish with reserved cheese.
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minterbrook
CLAMS IN BEAN SAUCE
2 dozen clams
3 Tbsp ginger, finely chopped
1 Tbsp sesame oil
1 Tbsp oyster sauce
sliced scallions
4-8 clove garlic, finely chopped
2 Tbps olive oil
1 cup dry white wine
2-3 Tbsp black bean paste
In a skillet with a lid, quickly saute garlic and ginger in oils.
Add oyster sauce, black bean paste and wine. Stir to mix. When mixture
is boiling, add cleaned clams. Cover until cooked. Serve in bowls
with scallions to garnish.
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minterbrook
BAKED OYSTERS
2-3 dozen oysters in shell
cocktail sauce
Heat oven to 425º. Scrub oyster shells thoroughly. Place oysters
cup side down on baking dish or cookie sheet. Place on the middle
rack of the oven. Bake until oyster shells have opened up. Remove
from oven. Remove oysters from shells and place the oysters back
into the cup side of the shell. Arrange on a tray and serve with
cocktail sauce.
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minterbrook
PAN-FRIED OYSTERS DIJONNAISE
8-10 oz shucked oysters (10-12 extra
small)
1/3 cup all-purpose flour
1/3 cup dry bread crumbs (seasoned or plain)
1/2 tsp pepper
1 egg
1 Tbsp dijon mustard
salad oil
1 lemon, cut into wedges
honey-mustard salad dressing or tartar sauce
Rinse oysters and pat dry between paper towels. Combine flour, bread
crumbs and pepper in a pie plate. Whisk egg with mustard in a small
bowl. Roll each oyster in the flour mixture, shake off excess flour
and set in a single layer on a plate. Dip one oyster at a time in
the egg mixture, then roll again in the flour and return it to the
plate. Pour 1/16 inch of oil in a 10-12 inch frying pan. Heat oil
over medium-high heat (oil is hot when a cube of bread is golden
in about 20 seconds). Add oysters to the pan (it's okay to crowd
oysters, but do not overlap them). Cook until gold on bottom, about
2 minutes. Turn oysters and brown other side, about 2 minutes more.
Drain fried oysters on paper towels. Seve with lemon wedges and dressing
or tartar sauce.
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minterbrook
OYSTER STUFFING
10 oz shucked oysters
1/2 cup celery, minced
1/4 cup onion, minced
1 cup fresh parsley
2 Tbsp soft margarine
1/4 tsp each salt and pepper
4 cups toasted bread cubes
1/2 cup low-sodium chicken broth
Drain oysters and save the liquor. Chop oysters into small pieces.
Cook celery, onion and parsley in margarine until tender. Add salt
and pepper to taste. Combine oysters, cooked vegetables and bread
cubes. Mix well. Moisten stuffing with chicken broth and, if necessary,
add oyster liquor. Serves 4.
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minterbrook
OYSTER PARMESAN FRY
2 egg whites, whipped
1/4 cup parmesan cheese
1/4 cup Italian bread crumbs
2 Tbsp olive oil
1 tsp lemon or lime juice
3 cloves garlic, minced
1/4 cup green onion, chopped
1/4 cup fresh parsley, chopped
Drain oysters and pat dry with a paper towel. In a small bowl, whip
egg whites. On a plate, mix parmesan cheese and Italian bread crumbs
and set aside. In a fry pan, add olive oil, lemon or lime juice,
garlic, onion and parsley. Cook together for 1 minute. Dip oysters
in egg whites, then bread in crumb mixture and fry in olive oli until
golden brown. Serves 2.
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pAN
FRIED BABY OYSTERS IN HERB CRUST WITH FRESH FENNEL AND PERNOD,
AIOLI
Herb Crust
50 extra-small oysters
2 lbs cornmeal
1 lb bread crumbs
salt and pepper to taste
1/2 cup fresh thyme
1/2 cup chives
1/2 cup fresh dill
Combine cornmeal, bread crumbs and half of the fresh herb mixture.
Combine eggs and milk with remaining herbs in a bowl. Dip baby oysters
into milk mixture and then into seasoned combined mixture. Saute
breaded baby oysters in oil until golden brown on both sides for
about 1 minute on each side. Serves 50
Fennel Garlic Pernod, Aioli
1 lb Diced Fresh Fennel (Confetti Style)
2 Cups Pernod Liquor
1/2 Cup Minced Fresh Garlic
Salt & Pepper to Taste
1 Cup Melted Butter
1 Quart Mayonnaise
Saute fresh fennel and garlic in melted butter,
deglace fry pan with pernod liquor until fennel is tender. Set aside
for about 10 minutes. Fold with mayonnaise and serve cold with baby
oysters. - Recipe created by Executive Chef Abdullah Ouassil
especially for Minterbrook Oyster Co.
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