• Steamed Oysters with Ginger
  • Oyster Pepper Pot
  • Breaded Oysters - our "Seafood Shop" style
  • Smoked Salmon Quiche
  • Braised Oysters
  • Oyster Stew
  • Basic Banquet Toppers
  • Balsamic Vinegar Dressing
  • Smoked Oyster Pate
  • Oyster and Roasted Red Pepper Bruschetta
  • California Oyster Omelette
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    Steamed Oysters with Gingers

    Ingredients :
    • 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
    Directions :
    1. Melt butter & then add ginger, garlic, onions, salt, and pepper to melted butter mixture.
    2. Steam oysters in another larger pot for 10minutes.
    3. When oysters have been steamed, add 1 tbsp. of mixture to each individual oyster & serve hot

    Oyster Pepper Pot
    Ingredients :
    • 4 chopped onions
    • 2 cloves garlic
    • 4 cups chopped celery
    • 2 cups chopped mushrooms
    • 2 bottles Chile sauce
    • 1 28oz can tomatoes
    • Salt & pepper to taste
    • Basil & oregano to taste
    Directions :
    1. Simmer all together 1 ½ - 2 hours.
    2. In the last half-hour of cooking, add 4 diced peppers. Thicken with flour if necessary.
    3. Chop one-quart fresh, shucked oysters.
    4. Add the raw, chopped oysters and the juice of the oysters to the pot 5 minutes before serving.

    Breaded Oysters - our "Seafood Shop" style
    Ingredients :
    • 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
    Directions :
    1. Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
    2. Stir oysters gently to evenly distribute the boiling water through the oysters.
    3. Let stand about 10 minutes, drain and set aside to cool.
    4. In separate bowls, dredge the oysters in flour, shaking off the excess.
    5. Next dip in the egg mixture and then roll in cracker crumbs.
    6. In a large non-stick frying pan, over medium heat melt the butter with the oil.
    7. Cook the coated oysters until they are brown and turn over to finish.
    8. Serve hot with seafood sauce for dipping.

    Smoked Salmon Quiche
    Ingredients :
    • 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
    Directions :
    1. Mix all ingredients together.
    2. Pour into pie shell and bake 45 minutes at 400 F

    Braised Oysters
    Ingredients :
    • 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
    Directions :
    1. Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
    2. Stir oysters gently to evenly distribute the boiling water through the oysters.
    3. Let stand about 10 minutes, drain and set aside to cool.
    4. Heat oil in wok.
    5. Mix oyster sauce, sugar and cornstarch in a bowl and set aside.
    6. Put oysters, ginger and garlic in heated wok.
    7. Add salt, cover & simmer for 5 minutes.
    8. Add oyster sauce mixture & simmer for 5 minutes more.
    9. Remove from heat, garnish with green onion and serve with steamed rice

    Oyster Stew
    Ingredients :
    • 6 fresh shucked oysters
    • 2 tbs. butter
    • 6 oz half&half cream
    • Salt & white pepper
    Directions :
    1. Melt butter in a shallow pan.
    2. Sauté oysters just until the edge curl.
    3. Slowly add cream and seasonings.
    4. Heat through, but do not boil.
    5. Serve hot. Makes one serving

    Basic Banquet Toppers
    Ingredients :
    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.

    Here are some of our favourite Banquet Toppers

    1. Grated cheddar cheese, chopped green onion and Tabasco sauce.
    2. Chopped cilantro, chopped garlic, lime juice, salad oil, salt & pepper.
    3. Melted butter, chopped garlic and lemon juice
    4. Char sui (Chinese Barbecue sauce) and finely chopped bacon.
    5. Parmesan cheese, white wine vinegar and olive oil.
    6. Horseradish, finely chopped onion and butter.

    Balsamic Vinegar Dressing
    Ingredients :
    • 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
    Directions :
    1. Mix together the first five ingredients. Set aside.
    2. Shuck oysters, leaving the oyster in the cupped half of the shell.
    3. Arrange on a platter of crushed ice.
    4. Put a teaspoon of the balsamic vinegar mixture on each oyster.
    5. Sprinkle peppers and onions over all.
    6. Serve, making sure that the oysters are kept cool.

    Smoked Oyster Pate

    Ingredients :
    • 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
    Directions :
    1. Add all ingredients together in one bowl. Mix well. Serve with crackers.

    Oyster and Roasted Red Pepper Bruschetta
    Ingredients :
    • 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
    Directions :
    1. Preheat oven to 400F (200C).
    2. Slice baguette into ½ “slices.
    3. 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.
    4. 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.
    5. 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.

    California Oyster Omelette*
    Ingredients :
    • 1 ripe California avocado
    • 3 eggs, beaten well
    • 2 tbsp. butter
    • 1 small shallot, minced
    • 2 mushroom caps, thinly sliced
    • 1 tbsp. flour
    • ½ c. cream
    • 6 small fresh shucked oysters, liquor reserved
    • salt & pepper to taste
    • additional butter
    • paprika

      Serves 2
    Directions :
    1. Peel avocado, cut in half and remove pit. Dice one half and cut the other half into 4 slices; reserve.
    2. In a small skillet, melt butter and sauté shallots until tender, about 2 minutes; add mushrooms and sauté 2 minutes more.
    3. Stir in flour, then gradually add cream and reserved oyster liquor; cook over medium heat until thickened. Add oysters and cook until they are plump. Remove from heat; stir in diced avocado, salt and pepper to taste.
    4. Melt additional butter in an omelette pan or small skillet.
    5. Add eggs and cook slowly until eggs are as firm as you like them.
    6. Pour oyster mixture on one half, then fold eggs over.
    7. Cut in quarters and serve on warm plates.
    8. Garnish with avocado slices and paprika.
      *from Oysters A Connoisseur’s Guide & Cookbook by Lonnie Williams and Karen Warner published by 101 PRODUCTIONS, 834 Mission Street, San Francisco, CA 94103