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Oysters

Explore 39 recipes, 5 galleries, 52 videos, and more

Plateau de Fruits de Mer with Two Sauces

Time:1 hour 15 mins
Ingredients
  • 1/4 cup white-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons finely diced, peeled cucumber
  • Coarsely ground black pepper
  • 1/3 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon finely grated orange zest
  • 4 jumbo shrimp, steamed, peeled, and deveined
  • 4 oysters, shucked and in shells
  • 1 small lobster tail, steamed and cut in half
  • Lemon wedges, for garnish
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Scalloped Oysters

Time:35 mins
Ingredients
  • 6 tablespoons unsalted butter, divided, plus more for baking dish
  • 3 cups coarse fresh breadcrumbs
  • Coarse salt and freshly ground pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 celery stalk, very thinly sliced on the diagonal (1/2 cup)
  • 3 scallions, trimmed and chopped (1/3 cup)
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons dry sherry
  • 3/4 cup heavy cream
  • 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved
  • 1/8 teaspoon freshly grated nutmeg
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Baked Oysters

Other Ideas:
Appetizers
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Emeril's Classic Seafood Gumbo

Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons finely chopped garlic
  • 1 bottle (12 ounces) amber beer
  • 6 cups Shrimp Stock, or low-sodium store-bought chicken broth
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs or uncooked or frozen blue crabs, defrosted (about 2)
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril's Original Essence
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped tender scallion tops
  • File powder, for garnish
  • Cooked white rice, for serving
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Oyster Pie

Ingredients
  • 14 tablespoons (1 3/4 sticks) unsalted butter, plus more for dish
  • 1 1/2 quarts shucked oysters, and their liquid
  • 7 scallions, white and pale-green parts only, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon Tabasco sauce
  • 1 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups saltine cracker crumbs, crumbled by hand (about 46 crackers)
  • 3 tablespoons half-and-half, or milk
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Oysters Casino

Other Ideas:
Appetizers, Main course
Ingredients
  • 4 slices bacon, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup minced shallots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Large pinch of cayenne pepper
  • Rock salt
  • 2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
  • Minced fresh flat-leaf parsley, for garnish
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Oysters with Festive Mignonette

Other Ideas:
Appetizers, French
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Chanterelle and Parmesan Oysters

Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons creme fraiche
  • Freshly ground black pepper
  • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
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Fried Oyster Rolls

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Poached Oysters in Pernod Cream

Ingredients
  • 1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
  • 1 1/4 teaspoons coarse salt, plus more for spinach
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 3 cups heavy cream
  • 36 oysters, freshly shucked, liquor reserved
  • 1 cup Pernod
  • 1 pound fresh spinach, rinsed, dried, and cut into thin strips
  • 4 cups vegetable oil
  • 2 ounces beluga or sevruga caviar
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