RECIPE: Barbecued Oysters

(Reprinted with permission from Pike Market Seafood Cookbook, by Braiden Rex Johnson, Ten Speed Press, Berkeley, California)

Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches from hot coals or heat element. Be sure oysters are rounded side down so they cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.

RECIPE: Xinh's Oyster Sauté in Asian Sauce

(Provided by Xinh Dwelley, Chef, Xinh's Clam and Oyster House, 221 W. Railroad Ave., Shelton, Washington)

1 quart fresh shucked oysters, any size
2 T. butter or vegetable oil
1 T. minced garlic
1/2 chopped onion
1 T. Hoisin sauce
1 T. oyster sauce
1 T. cooking sherry
Juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame seed oil
1 T. soy sauce (optional)
1 tsp. lemon grass
3 chopped green onion
1 T. chopped fresh cilantro (optional)
Black pepper to taste

In a large saucepan, boil one quart of salted water. Add oysters, stir gently for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large sauté pan, heat oil or butter, add garlic, onion and lemon grass and sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add remaining ingredients. Simmer, stirring gently until heated through. Add cilantro and green onions and stir well. Serve over steamed rice.

RECIPE: Lucille Wilson's Oyster Stew

(Provided by Nancy Lloyd of Oysterville Hand Print, author of Willapa Bay and the Oysters. Lucille Wilson was the original owner of The Ark restaurant in Oysterville.)

10 oz. jar of oysters
10 oz. water
1 tsp. - 1 tbsp. finely chopped onion
2 tbsp. flour
2 C. milk
Salt and pepper to taste
Dash of Tabasco (optional)

Drain and thoroughly rinse oysters in a colander. Place in pan. Add 10 oz. water and, if desired, between 1 tsp. and 1 tbsp. chopped onion. Boil 3 to 5 minutes. Remove oysters to cool, saving broth. Cut oysters into small pieces and return to pan with broth. Thicken broth with 2 tbsp. flour mixed with water. Bring to boil. Add 2 cups milk (as rich as your diet allows) and a lump of butter. Season to taste with salt and pepper, and add a dash of Tabasco if desired. Serves four.

Nancy Lloyd's variation (for those allergic to milk):

Substitute rice flour for regular flour when thickening broth, and substitute one can (14 1/2 oz.) full strength chicken broth for the milk. Season to taste. Serves two or three. 

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