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Oysters Recipes

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Oyster Stuffing


3 tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons chopped garlic

3 cups cubed day-old bread

1 1/2 cups oysters, shucked and in their liquor

1 cup chicken broth

1/4 cup chopped green onions

2 tablespoons chopped parsley

1 tablespoon Creole seasoning, recipe above

1/2 teaspoon hot pepper sauce

Salt and freshly ground black pepper

Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Yields 2/3 cup


Preheat oven to 350 degrees F. Generously oil a baking dish. In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top.

Recipe courtesy Emeril Lagasse, 2000

Feasty "Peacemaker" Sandwich


1 pint shucked oysters

1 loaf Italian bread

6 tablespoons butter, softened

1/2 cup shredded Romano cheese

1/2 pound bacon

2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons Cajun or seafood seasoning

1/2 teaspoon freshly ground black pepper

2 tomatoes, cored and thickly sliced

1 pint sour cream

2 teaspoons prepared horseradish

Salt, for seasoning


Preheat the oven to 375 degrees. cut the top third (lengthwise) off the Italian bread loaf. Remove most of the inside of the bottom of the bread, creating a bowl-like effect. Spread the butter on the inside and the top of the loaf and place them seperately on a baking sheet. Bake for 6 to 7 minutes, or until the bread becomes crisp and somewhat toasted. Remove from the oven and sprinkle the bottom of the loaf with the Romano cheese.

In a skillet, fry the bacon, reserving the bacon grease, and drain the bacon on paper towels. Coarsely chop the bacon and set aside. Combine the flour, salt, Cajun seasoning, and black pepper on a plate and mix well. Dredge the oysters in the seasoned flour. Heat the skillet with the reserved bacon grease and when the grease is hot, fry the oysters for about 2 to 3 minutes per side, or until nicely browned. As the oysters are finished, put them into the cheese-lined bread loaf.

Fry the sliced tomatoes in the remaining bacon grease for several minutes. While the tomatoes are cooking, combine the sour cream and horseradish and spoon it liberally over the oysters. Sprinkle the chopped bacon over the oysters and horseradish sauce inside the loaf. Top off with the fried tomatoes, sprinkle with salt and pepper, replace the top of the loaf, and serve. Serves 4.

Recipe obtained from Coastal Cooking by John Shields

Gaido’s Baked Oysters Ponzini


2 dozen oysters on the half shell

4 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

1/2 cup chicken stock

1/2 pound mushrooms, finely chopped

1 cup heavy cream

1/4 cup dry white wine

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/2 Swiss cheese, coarsely grated

1 1/4 cups grated Parmesan cheese

3 egg yolks

4 to 5 cups rock salt


Preheat the oven to 375 degrees. Heat the olive oil in a large saucepan, saute the onion over medium heat for 5 to 8 minutes, or until brown. Add the chicken stock, mushrooms, cream, wine, cayenne, salt, and nutmeg to the saucepan. Bring almost to a boil. turn off the heat. Add the Swiss cheese, a little at a time, stirring constantly after each addition, until melted. Stir in the Parmesan cheese. Add the egg yolks and mix well. Cook over low heat, stirring constantly , until thickened. Spread the rock salt 1/4 to 1/2 inch deep in a large baking pan. Nestle the oysters in the rock salt. Pour about 2 tablespoons of the sauce on top of each oyster. Bake for 15 minutes, or until the edges of the oyster curl.

Recipe obtained from Coastal Cooking by John Shields

Oysters Rockefeller


24 oysters, in their shells

2 anchovy fillets in oil, drained and finely chopped

3 1/2 ounces baby leaf spinach

2 1/2 ounces shallots, finely chopped

1 garlic clove, chopped

4 tablespoons flat leaf parsley

8 tablespoons butter

6 tablespoons all purpose flour

Pinch of cayenne pepper

Kosher salt

Freshly ground black pepper

Rock salt

3 tablespoons Pernod


Wilt the spinach in a pan over medium heat for 5 minutes. Drain well, squeeze to remove excess liquid, and set aside. Discard any open oysters. Shuck the oysters, reserve their liquid, then return the oysters to their shells. Seperately cover and chill both the oysters and their liquid. Chop the spinach finely and mix with the shallots, garlic, and parsley. Set aside. Melt the butter in a small saucepan over medium heat. Add the flour, and stir for 2 minutes. Slowly stir in the oyster liquid, until smooth. Stir in the spinach, anchovies, cayenne, and salt and pepper. Cover and simmer for 15 minutes. Preheat the oven to 400 degrees. Arrange a thick layer of rock salt in 4 warm serving dishes, then put them in the oven to warm. Uncover the pan and stir the Pernod. Taste, and adjust the seasoning. Remove the dishes from the oven, and arrange 6 oysters in their shells on each. Spoon the sauce over and bake for 5 to 10 minutes, or until the sauce looks set. Serve immediately. Serves 4.

Recipe obtained from Seafood, edited by C.J. Jackson