Our 23 Best Oyster Recipes

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.

Mingonette is the perfect balance to the salty and briny oyster. This sauce goes best with cold oysters and a glass of Chardonnay, but it'd also be great stirred into mashed avocado or whisked together with olive oil for a great salad dressing.

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.

In certain areas of the country, oyster stuffing (or dressing) is a must-have part of the Thanksgiving table.  This version dresses up the classic seafood stuffing with crumbled thick-cut bacon and plenty of fresh herbs.  

Top fresh oysters on the half shell with our homemade horseradish butter and roast for an easy, yet succulent, appetizer or light meal.  

This seafood-inspired twist on eggs Benedict features English muffin halves topped with poached eggs, fried oysters, and a homemade tasso hollandaise sauce.  

This recipe calls for raw Murder Point oysters (exclusively sold out of Bayou La Batre, Alabama) but truly, any fresh oysters will do.  The uniquely sweet and spicy relish is the perfect complement to the oysters' briny flavor.  

Skip the traditional cornmeal coating for fried oysters, and opt for crushed potato chips instead.  Zapps' brand "Voodoo" flavor is a particularly apt choice.  

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.  

Grill fresh oysters until shells open, then remove the top shells and top with homemade melted garlic-parsley butter.  Save any remaining butter and enjoy drizzled on roasted vegetables, baked potatoes, and more.  

This hearty gumbo is perfect for serving large crowds.  It features chicken, andouille sausage, oysters, shrimp, and plenty of seasonings and fresh veggies.  Pair with crusty bread and a simple green salad. 

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.)

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.

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.

There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.

Oyster-and-Shrimp Po’ Boys are classic New Orleans sandwiches that come on a French loaf, often with shredded lettuce, tomato, and remoulade or Creole mayonnaise.

Craving oyster dressing, but no room in the budget for fresh oysters?  Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.

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.

This is a surprising combination for fried oysters. The crispness of the hot oysters and the acidity from the okra and the vinaigrette, along with the creamy, pungent cheese and sweet corn, makes for a nice contrast in flavors.

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.

Red jalapeno chiles amp up the flavor in Chile, Cilantro, and Meyer Lemon Salsa. Try this salsa over oysters on the half shell.

Thickened with vegetables and finished with a touch of light cream, this silky soup makes an elegant first course. Small oysters, such as Kumamoto or Prince Edward Island, are preferable, but you can use your favorite fresh raw oysters.

This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.