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Looking to try some delicious oyster recipes from home that anyone in the family would enjoy? Here’s a great starter series of simplified versions of classic oyster recipes to satisfy any type of oyster eater.
Not only do oysters taste great, they are nutritious. They are packed with protein, omega-3 fatty acids, vitamins, minerals, and antioxidants. And while they are healthy for consumers, they also help to support a healthy watershed. Oysters fill many roles in supporting a healthy ecosystem such as filtering water, providing habitat for local fish, and reducing the effects of shoreline erosion. Now when you enjoy these recipes, think of all the good you are doing for your body and the environment!
These are recipes I have gathered over the past few years working at various oyster farms and during my time researching them at the University of Maryland Center for Environmental Science. If you are new to bringing oysters home and are unsure how to shuck oysters, check out these helpful videos on how to shuck oysters and a trick for simplifying the shucking process.
I started making this recipe when my fiancé and I were working at an oyster farm together. We would take some of the oysters that were too large to sell and eat raw and make this recipe for a quick lunch. Since then, this has been a recipe that I use to share with friends and family who have never tried oysters or are nervous about the texture or appearance of a raw oyster. I have converted many skeptics in the past and I hope that you enjoy these as well. The seasoning for the breadcrumb flour mixture is very flexible and can be personalized to your taste.
Old Bay Aioli Ingredients:
Old Bay Aioli Preparation:
This is a simplified version of the traditional oyster Rockefeller recipe. It includes all the typical components but with a drastically reduced prep time. It also looks amazing on the plate! The mixture can be made ahead of time and stored refrigerated or frozen. I have also used any extra mixture I had left over for pasta and chicken dishes as a pesto alternative.
Mignonettes are great complements to the natural merroir, or local flavor, of oysters. They add a touch of acidity to the oyster liquor and add some extra flavor and are a great topping option to raw oysters. Unlike a typical mignonette recipe, I have added some shredded carrot to help hold onto the liquid better. Radishes can also be used instead of carrots depending on preference. I also want to strongly suggest the use of freshly cracked pepper if possible. The aroma of freshly cracked pepper does wonders for tying in the flavor of this mignonette, but if you do not have any, ground pepper will also work.
Photo, top left: A screen shot from the video highlighting how to prepare mignonette showing the completed dish. Credit: Brendan Campbell / UMCES
All videos shot by Brendan Campbell / UMCES and produced by Logan Bilbrough / MDSG