Oyster season is officially here, and I can’t wait for my first oyster roast of the year. Whether farmed as singles or harvested in clumps from natural beds along the coast, South Carolina is blessed with an abundance of tasty molluscs just waiting to be shucked and enjoyed with a dash of hot sauce. But, if you are looking for new ways to enjoy S.C. oysters, try these easy recipes.
Photo by Gwénaël Le Vot
MAMA’S OYSTER CORNBREAD DRESSING
SERVES 8–10
1 8-inch skillet cornbread, baked and cooled
3 cups cubed white or wheat bread
1 stick unsalted butter
1 large onion, finely chopped
2 celery ribs, finely chopped
1 small red bell pepper, finely chopped
2 cloves garlic, minced
2 dozen fresh oysters (liquid reserved) coarsely chopped*
¼ cup fresh chopped parsley
1 teaspoon ground sage
Kosher salt
Fresh ground black pepper
1 tablespoon hot sauce
Juice of one lemon
½ cup clam juice (or chicken stock)
4 tablespoons unsalted butter
* Substitute with one 8-ounce canned oysters (liquid reserved)
Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with cooking spray. In a large mixing bowl, crumble cornbread; add cubed bread pieces and combine. In a large skillet, over medium heat, add butter. Saute onion, celery and bell pepper until soft. Add garlic and cook 1 minute longer. Remove from heat and add to bread mixture. Add oysters, parsley, sage, salt, pepper, hot sauce and lemon juice. Stir to combine. Add reserved oyster liquid and enough clam juice to moisten. Stir to just combine—do not overmix. Pour into prepared baking dish. Cut butter into pieces and place on top of the dressing. Bake uncovered until top and sides are browned, about 45 minutes.
Pan fried oysters
Photo by Gwénaël Le Vot
SERVES 2–4
½ cup buttermilk
1–2 tablespoons hot sauce
2 dozen fresh-shucked oysters, rinsed well
1 cup all-purpose flour
½ cup fine ground cornmeal
Kosher salt
Fresh ground black pepper
1 teaspoon Cajun seasoning (or Old Bay)
Canola oil, for frying
Lemon slices, for garnish
Cocktail, remoulade or tartar sauce, for dipping (store-bought or homemade)
In a medium bowl, combine buttermilk, hot sauce and oysters and let soak. In another medium bowl, whisk together flour, cornmeal, salt, pepper and Cajun seasoning.
Cover the bottom of a skillet with 1–2 inches of oil and heat over medium heat. Meanwhile, remove oysters from buttermilk and shake off excess. Toss oysters in flour mixture to thoroughly coat. When oil is hot, working in batches, drop one oyster at a time into hot oil. Fry until golden brown, about 2–3 minutes per side. Transfer to a paper-towel-lined platter. Repeat until all oysters are cooked. Serve with lemon slices for garnish and dipping sauce.
Oysters Rockefeller
Photo by Gina Moore
MAKES 2 DOZEN
4 tablespoons unsalted butter
2 shallots, minced
1 bag (9 ounces) fresh spinach
¼ cup heavy cream
1 cup grated Romano cheese
Fresh ground black pepper
1 tablespoon lemon juice
Coarse kosher salt, for lining baking sheet
1 teaspoon sherry, optional (or white wine)
2 dozen fresh oysters in the shell, washed
Preheat oven to 450 F. In a large skillet, over medium heat, heat butter. Saute shallots until soft. Add spinach and stir until wilted. Add cream and stir. Remove from heat and stir in cheese, black pepper, lemon juice and sherry.
Spread salt onto the bottom of a rimmed baking sheet. Shuck oysters, reserving the oyster and juice in the bottom shell. Discard top shell. Lightly press the oysters into the salt base—keeping level. Spoon 2–3 teaspoons of spinach mixture on top of each oyster. Bake 6–8 minutes until plump. Serve immediately.
Garlic Butter Oysters
Photo by Michael Phillips
SERVES 2–4
2 sticks unsalted butter, room temperature
1 shallot, minced
3 cloves garlic, minced
¼ cup parsley, finely chopped
1 tablespoon white wine
Kosher salt
Fresh ground black pepper
Coarse kosher salt, for lining
2 dozen fresh oysters in the shell, washed
Crusty bread, for serving
Lemon slices, for garnish
In a medium bowl, combine butter, shallot, garlic, parsley, wine, salt and pepper. Mix until well combined. Place a large piece of plastic wrap on a work surface and spread the butter mixture down the center—leaving room on each end. Fold the plastic over the mixture and form an even-sized log. Twist plastic on both ends and place in refrigerator for two hours until firm. (Or place in freezer for 30–40 minutes.)
Spread coarse salt onto the bottom of a rimmed, broiler-proof baking sheet. Shuck oysters, reserving the oyster in the bottom shell. Discard top shell. Lightly press the oysters into the salt base—keeping level. Top each oyster with a slice of the butter. Broil until the butter is melted and bubbling around the edges, about 6–8 minutes. Serve immediately with crusty bread and lemon slices.
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