Known for its aphrodisiac powers, oysters still rule the sea-food menu at any restaurant. No wonder then that the Roman emperors paid for oysters in gold. Recalling history, oysters have been mentioned in Greek literature linked with the birth of the Goddess of love, Aphrodite. It is believed that Aphrodite who came from the sea emerged from an oyster shell. For that matter, the evergreen lover Casanova is also said to have a scrumptious meal of 12 dozen oysters every day. You will be amazed to know that oysters were cultivated much before the birth of Christ. Both the Greeks and the Romans splurged on oysters, giving their slaves a tough time harvesting them from the English Channel. The love for oysters is just as passionately alive in today’s connoisseurs of food. A true sea-food afficionado’s guide will be incomplete without an oyster recipe, although not many favor preparing them at home — the cumbersome task of de-shelling the oysters is probably to blame! But not many restaurateurs can deny the importance of oysters in their menu. Though many a sea-food lover is really known to crave them, they are not that abundantly available. Factors like marine pollution and excessive trawling have reduced their numbers greatly.
The growing need for oysters due to their unique taste and nutritional value has to some extent been overcome by artificial oyster farming. Said to taste best with crushed ice and sea weed, oysters also go very well with other accompaniments such as Worcestershire sauce and even fresh lemon juice. There are many other ways of preparing and serving oysters. Try some of these delectable oyster dishes for a heavenly meal.
Easy Oyster Recipes
Deep Fried Oysters
- 1 tbsp Black Pepper (ground)
- 2 cups Cornmeal
- 2 tbsp Garlic powder
- 1 quart shucked Oysters (drained)
- 2 tbsp Cajun seasoning
- 2 tbsp seasoned Salt
- Vegetable oil for deep-frying
- In a deep frying pan add oil.
- In another bowl mix cornmeal, garlic powder, cajun seasoning, black pepper and salt.
- Add oysters into the bowl.
- Toss the oysters well in the mixture so that all of the oysters get well coated with the mixture.
- Add the coated oysters to the pan of heated oil, 3 to 4 at a time. Take the fried oysters from the oil once golden brown in color.
- Drain and serve warm.
Oysters And Artichoke Casserole
- 1 cup large Oysters
- 2 packages frozen Artichoke Hearts
- 1/2 cup browned Flour
- 1/2 oz Mushrooms (sautéed in butter)
- Dry White Wine as needed
- 2 tbsp Lemon Juice
- 1/4 cup Butter
- 1 thinly sliced Lemon (unpeeled)
- 1 bunch Green Onions (minced)
- 1/2 cup fresh Parsley (minced)
- Thyme, Salt, Pepper, Paprika and Cayenne Pepper for taste
- Cook artichoke hearts as directed on package.
- Take a casserole dish and grease it with butter.
- Place the cooked artichoke hearts in the casserole dish.
- Cover the dish with mushroom.
- In the meanwhile, cook oysters in their liquid until their edges begin to curl.
- Drain through a colander, saving up the stock. Keep aside for a while.
- In a pan melt butter and sauté onion until tender.
- Add parsley and cook for a minute. Into it add the flour and stir until smooth.
- Add enough wine to the oyster soup to fill 1½ cups of the mixture.
- Add the seasoning and stir until it thickens.
- Pour the oyster soup and the spoon in the parsley, onion and flour mixture into the casserole dish.
- Sprinkle a dash of paprika over the mix if necessary.
- Bake the casserole at 350 degrees F for 10 minutes.
- 2 cups Oysters (with juice)
- ¼ cup Butter
- 1 Celery Stalk (diced)
- ½ Sweet Green Pepper (diced)
- ¼ cup Flour
- 2 cups Oyster Juice
- 2 cups Milk
- 2 tbsp jarred Red Pimento (chopped)
- Salt and Pepper (to taste)
- 1 Pie Tin
- In a pan, melt butter. Add celery and green pepper into it. Stir till celery and green pepper turn brown.
- Stir in the flour and cook for a few minutes.
- Remove the mixture from the heat.
- Stir in oyster juice and milk into the mixture. Mix well.
- Into the mixture, slowly stir in the chopped red pimiento and oysters.
- Pour into a greased baking dish.
- Close the top with the ventilated pie tin.
- Bake at 375 degrees F, until brown.
- Serve warm.