7 Outstanding Oyster Recipes

A natural energy booster and full of zinc, calcium, niacin, iron, and a good protein source, oysters are often seen as a celebratory and extravagant food. This is a fair enough assumption considering the price of these delicious bivalves. However, if you are in the mood to indulge and experiment with them, then you are making a great decision. 

Here at The Daily Meal, we were lucky enough to be supplied with fresh oysters from the New York Oyster Company. A family-owned business that's been raising oysters for over 150 years, the company prides itself on harvesting sustainable and high-quality oysters and other seafood as well. They've done such a good job that they supply many of New York City's top restaurants like Blue Hill, Esca, Bluewater Grill, and many others. Not only does the company source their oysters from wild and carefully managed oyster farms around the country, but also they reduce their carbon footprint by operating a recycling program for the mesh bags that the oysters are delivered in and then compensating restaurants that participate in this process. 

One of the reasons that oysters pose danger or have been associated with high risk of food poisoning is that they are in fact natural water filters. Often, oyster beds are placed in dirty waters to act as a filtration system because they actually clean the water as it passes through them by retaining the toxins. This, however, is what makes them dangerous to consume if harvested from unsafe waters. Another threat comes from warm waters, particularly from the Gulf during the months of April to October, because bacteria grows more quickly in warmer waters. 

However, if you buy from a trusted and safe source like the New York Oyster Company, and follow our safe practice suggestions below, then you should have nothing to fear and can simply enjoy the beauty and benefits of this magnificent food.

before shucking to remove any remaining mud or dirt. Alternatively, you can also store shucked oysters on ice in the refrigerator for two days (keep them in the shell with their liquor). 

While they are delicious raw with a tangy mignonette or even with just a squeeze of lemon juice, oysters are also quite tasty cooked. They develop a tender consistency that has a subtle sweetness to it. As you'll see below, they can be fried, baked, sautéed, or grilled (which we didn't actually do — yet). Try a sample of the recipes below and let us know if you have a favorite way of eating your oysters. 

 

Fried Oyster Po'Boy

What can I say? Fried oysters rock. And in this sandwich, they're the star...

— Maryse Chevriere

 

 

Singaporean-Style Oyster Omelette

This dish takes me back to the food hawker stalls of Singapore. It's a quintessential street food with a mixture of textures...

— Will Budiaman

 

 

Oysters in Garlic Butter

These escargot-style oysters are served in a toasted bread bowl with a garlicky, butter sauce...

— Yasmin Fahr

 

 

Oysters on the Half Shell with Sriracha Mignonette

It's tough to beat the simplicity of raw oysters topped with a bright and tangy mignonette...

— Molly Aronica

 

 

Oyster Pan Roast

Years ago, when I was working at Pearl, I read M.F.K Fisher's Consider the Oyster. It was then that I first learned about the oyster pan roast... 

— Arthur Bovino

 

 

Oyster Risotto

For me, there are really only two ways I like my oysters: fried, like at Pearl Oyster Bar to go with my lobster roll...

— Allison Beck

 

 

Horseradish-Oyster Ceviche

Whenever I have the opportunity to snack on some raw oysters, I am confronted with a real dilemma...

— Jordan Pervere

 

 

Click here to see How to Shuck an Oyster. 

 

This post was originally posted August 18, 2011