Steamed Oysters with Gingers
1 dozen oysters (on the half shell)
½ c. of finely chopped green onions
½ c. of finely chopped fresh ginger
2 cloves of finely chopped garlic
½ c. of butter
Salt & pepper to taste
Melt butter & then add ginger, garlic, onions, salt, and pepper to melted butter mixture.
Steam oysters in another larger pot for 10minutes.
When oysters have been steamed, add 1 tbsp. of mixture to each individual oyster & serve hot.
Oyster Pepper Pot
4 chopped onions
2 cloves garlic
4 cups chopped celery
2 cups chopped mushrooms
2 bottles Chile sauce
1 28 oz can tomatoes
Salt & pepper to taste
Basil & oregano to taste
Simmer all together 1 ½ - 2 hours.
In the last half-hour of cooking, add 4 diced peppers. Thicken with flour if necessary.
Chop one-quart fresh, shucked oysters.
Add the raw, chopped oysters and the juice of the oysters to the pot 5 minutes before serving.
Breaded Oysters - our "Seafood Shop" style
1 pint (16oz) fresh shucked oysters
¾ c white flour
1 egg + 2 tbs. lemon juice whisked together
2 cups finely crushed cracker crumbs
¼ c butter
¼ c cooking oil
Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
Stir oysters gently to evenly distribute the boiling water through the oysters.
Let stand about 10 minutes, drain and set aside to cool.
In separate bowls, dredge the oysters in flour, shaking off the excess.
Next dip in the egg mixture and then roll in cracker crumbs.
In a large non-stick frying pan, over medium heat melt the butter with the oil.
Cook the coated oysters until they are brown and turn over to finish.
Serve hot with seafood sauce for dipping.
Smoked Salmon Quiche
½ c mayonnaise
2 tbs. flour
2 eggs
6 oz smoked salmon
8 oz grated Swiss cheese
½ c chopped green onions
1 9" unbaked pie shell
Mix all ingredients together.
Pour into pie shell and bake 45 minutes at 400 F
Braised Oysters
1-quart fresh shucked oysters
1 tbs. shaved ginger
2 cloves garlic, chopped
¼ c oyster sauce
1 tbs. cornstarch
2 chopped green onions
1 tsp. white sugar
Oil
Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
Stir oysters gently to evenly distribute the boiling water through the oysters.
Let stand about 10 minutes, drain and set aside to cool.
Heat oil in wok.
Mix oyster sauce, sugar and cornstarch in a bowl and set aside.
Put oysters, ginger and garlic in heated wok.
Add salt, cover & simmer for 5 minutes.
Add oyster sauce mixture & simmer for 5 minutes more.
Remove from heat, garnish with green onion and serve with steamed rice
Oyster Stew
6 fresh shucked oysters
2 tbs. butter
6 oz half&half cream
Salt & white pepper
Melt butter in a shallow pan.
Sauté oysters just until the edge curl.
Slowly add cream and seasonings.
Heat through, but do not boil.
Serve hot. Makes one serving.
Basic Banquet Toppers
Grated cheddar cheese, chopped green onion and Tabasco sauce.
Chopped cilantro, chopped garlic, lime juice, salad oil, salt & pepper.
Melted butter, chopped garlic and lemon juice
Char sui (Chinese Barbecue sauce) and finely chopped bacon.
Parmesan cheese, white wine vinegar and olive oil.
Horseradish, finely chopped onion and butter.
Banquet oysters are oysters which have had their top shell shucked off, and then are quick frozen and glazed with fresh sea water. Banquet oysters are quick and convenient and can be taken from the freezer to thaw for raw enjoyment. If raw is not your choice, Banquet oysters can be broiled or barbecued with your favourite topping in about 15 mins. For broiling or barbecuing, heat the oven or barbecue to 400. Take the Banquets from the freezer and place on the barbecue or on a cookie sheet for broiling. Heat for about 5 mins until the oysters have thawed. Add your favourite topping and continue cooking for about 10 mins. Serve hot.
Balsamic Vinegar Dressing
1tsp. white sugar
¼ c. Soya sauce
¼ c. lemon juice
½ tsp. pepper
¼ c. balsamic vinegar
¼ c. finely chopped red pepper
¼ c. finely chopped green onion
24 live oysters
crushed ice
Mix together the first five ingredients. Set aside.
Shuck oysters, leaving the oyster in the cupped half of the shell.
Arrange on a platter of crushed ice.
Put a teaspoon of the balsamic vinegar mixture on each oyster.
Sprinkle peppers and onions over all.
Serve, making sure that the oysters are kept cool.
Smoked Oyster Pate
1 250 g tub of softened cream cheese
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
2 tbsp. finely chopped onion
1 tbsp. chopped parsley
1 tin (2.5 oz) Fanny Bay® smoked oysters, chopped
Add all ingredients together in one bowl. Mix well. Serve with crackers.
Oyster and Roasted Red Pepper Bruschetta
1 baguette
1 pint (16oz) fresh shucked oysters chopped
3 garlic cloves chopped
¼ c. olive oil
2 tbsp. freshly squeezed lemon juice
2 tsp. dried basil
Salt & pepper to taste
2 whole roasted red peppers, bottled or home roasted
2 green onions, thinly sliced
Preheat oven to 400F (200C).
Slice baguette into ½ “slices.
Arrange on large baking sheet. Toast in centre of 400F oven, turning over halfway through, until bread is golden on both sides, about 5 to 6 min.
Heat a non-stick frying pan to medium heat. Add olive oil. Add chopped garlic when oil is warm. Lightly sauté until garlic is light brown. Add chopped oysters, lemon juice, basil, salt & pepper. Simmer on low to medium heat until all liquid is reduced, about 15 min.
Meanwhile, chop roasted red peppers finely. Add to oyster mixture. When liquid is reduced, remove from heat and stir in sliced green onions. Serve on baguette toasts immediately.