Our 23 Best Oyster Recipes
18th-century satirist Jonathan Swift once wrote, "He was a bold man that first ate an oyster." Whether you agree with him or not, oysters are, in fact, low in calories, high in protein, and rich in zinc, iron, calcium, selenium, vitamin A, and vitamin B12. They can be (carefully) eaten raw, fried, smoked, baked, broiled, grilled, and more. Whether you're a long-term oyster lover, or a little more hesitant to try these jewels on the half-shell, these recipes showcase the best that oysters have to offer, from scalloped oysters and gumbo to oyster dressing and oyster pot pie.
While we’re adamant fans of the pantry-cleanout casserole, this dish takes a different approach. This Scalloped Oyster casserole calls for minimal ingredients, effectively spotlighting the fresh, briny flavor of the oysters, which are complemented simply with crushed crackers.
Classic Mignonette With Fresh Oysters On The Half Shell
Grilled Oysters with Garlic Butter
The briny flavors of the oysters are further enhanced with the super-savory compound butter used in this recipe. Throwing the element of smokiness from the grill, and you’ve got yourself a little bite of heaven. Oysters are incredibly quick cooking, so allowing them to warm gently as the butter melts over the meat is the way to go.
Northwest Oyster & Bacon Stuffing
Baked Oysters with Horseradish Butter
Fried-Oysters Benedict with Tasso Hollandaise
Murder Point Oysters with Apple-Ginger Relish
Potato Chip-Crusted Fried Oysters
This creamy, savory casserole pairs fresh, briny oysters with earthy fresh mushrooms, chopped onion and bell peppers, garlic, heavy cream, and plenty of seasonings. Enjoy as a decadent side dish, or serve as a main course and pair with a light green salad and glass of white wine.
Oyster Roast with Garlic-Parsley Butter
LuLu's Winter Gumbo
Broiled Oysters with Buttery "Dressing" Topping
When shucking raw oysters, try to retain as much of the liquid as possible. Alternatively, you can roast them for 6 minutes and let them cool for easier shucking. (Because they'll already be cooked, move the broiler rack closer to the top of the oven and broil the topping for just 1 minute.)
Easy Lowcountry Oyster Roast
This simple method translates the regional ceremony of roasting South Carolina cluster oysters on a large metal slab over an open fire to the backyard grill. Just cover them with wet burlap or a wet, clean towel with no detergent smell. To serve, place multiple oyster knives and gloves on a table and encourage folks to shuck their own. Plan on at least 1 dozen oysters per person, and grill them in batches. Be sure to scrub and rinse oysters well before roasting; discard any with broken shells.
Oyster-Bacon Pot Pie
On the fence about oysters? Consider this Chesapeake Bay-inspired number your gateway dish. This gussied-up riff features a golden puff pastry crown over a creamy, briny filling. You can also make this recipe in a lightly greased 11- x 7-inch baking dish. Seal puff pastry sheet over filling, brush with egg wash, and bake as directed.
Classic Oyster Stew
Oyster-and-Shrimp Po' Boys
Pan-Fried Oysters with Tangy Crème Fraîche
Place cleaned oyster shells in the oven on the lowest heat setting possible. This will keep them dry and warm, like a little heated plate for each oyster. Shopping tip: Many stores sell a poultry or seafood herb mix that contains both thyme and tarragon, so you can purchase just one package.
Fried Oysters with Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette and Quick Pickled Okra
Morro Bay Pacific Gold Oysters with Melons and Cucumber Water
This easy recipe comes from Kirk Sowell, owner of two Morro Bay restaurants--Miss Lola's SouthSide Grill and Frankie & Lola's Front Street Cafe. He developed it especially to highlight the cucumber-melon flavors of Pacific Gold oysters. He uses Ha-Ogen and Ambrosia melons, and cilantro microgreens, but they're a little hard to find; honeydew, cantaloupe, and regular cilantro are fine too.