The Pacific is our #1 oyster, famous for its sweet-and-salty cucumber flavor. Pacifics are gorgeous, with ruffled shells that can be colored green, brown, black, white, purple, and pink. The meats get big and plump, and can excel on the half shell or on the grill and shucked meats are ready when you are for a quick meal.
Angels on Horseback
ANGELS ON HORSEBACK
Easy to prepare, Lori McKean's and Bill Whitbeck's recipe makes a great appetizer for all kinds of gatherings. It's also a great recipe for introducing folks to the delightful flavor of grilled oysters.
Recipe courtesy of Lori McKean and Oyster Bill Whitbeck.
- Poach 24 oysters in boiling water for 2-3 minutes, drain.
- Preheat grill or broiler.
- Sprinkle poached oysters with garlic powder & black pepper.
- Wrap each oyster in a piece of bacon and secure with a skewer.
- Thread 4 oysters onto each skewer.
- Broil or grill, turning occasionally, until the bacon is crispy. DO NOT BURN.
- Serve hot.
Chef Xinh's Oyster Stew
CHEF XINH'S OYSTER STEW
Traditional oyster stew is simply Taylor Shellfish Oysters poached in milk, butter, salt & pepper with a dash of hot sauce. For a more elegant preparation, we offer the following recipe from Chef Xinh Dwelley.
- 2 pints Taylor Shellfish Shucked Pacific Oysters
- 1/2 cup butter
- 2 cloves garlic, chopped
- 2 medium onion, chopped
- 1 can evaporated milk
- 4 cups milk
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
- 1/2 cup bacon bits (optional)
- Blanch oysters for 2 - 3 minutes.
- Drain and cut into bite-sized pieces.
- Melt butter in a pot and brown garlic.
- Add onion and sauté until done.
- Add oysters, milk, salt, pepper, basil and (if desired) bacon bits.
- Stir until warm (DO NOT BOIL).
- Garnish with chopped parsley and green onions.
Recipe Courtesy of Chef Xinh Dwelley, Xinh's Clam and Oyster House, Shelton
Chef Xinh's Oyster Stuffing
CHEF XINH'S OYSTER STUFFINGINGREDIENTS:
Oyster stuffing has been a holiday tradition around here for as long as we can remember. Our shucked oysters add a distinctive flavor that will keep them coming back for more. (Print Recipe)
- 14 - 16 pound turkey
- 2 pints Taylor Shucked Oyster Meats (Any Size)
- 1 pound sausage meat, Mild, Spicy, or Italian
- 4-1/2 cups chopped celery
- 2 cups chopped onions
- 1 cup slivered almonds
- 3 eggs
- 2 - 7 and 1/2 ounce packages of stuffing
- 1-1/2 - 2 cups chicken broth
- Cook sausage until well done and drain well.
- Add celery and onion; cook until vegetables are tender.
- Blanch oysters 2 - 3 minutes. Cut to bite size.
- Add stuffing mix, eggs, broth and oysters to sausage/vegetable mix.
- Remove from heat and mix until breadcrumbs are moist.
- Stuff turkey with mixture.
- 1/2 cup butter
- 1 - 2 cloves garlic, chopped
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon sage
- Pinch of sugar
- Melt butter.
- Add chopped garlic.
- Saute until golden.
- Add salt, pepper, sage and pinch of sugar. Remove from heat.
- Mix all ingredients thoroughly.
- Baste turkey with mixture.
- Cover and bake turkey at 350 degrees.
- Baste occasionally during cooking.
- During the last 30 minutes of cooking, remove cover to brown the skin.
Recipe Courtesy of Chef Xinh Dwelley, Xinh's Clam & Oyster House, Shelton.
Chef Xinh's Pan Fried Oysters
CHEF XINH'S PAN FRIED OYSTERS
Pan Fried Oysters have been a favorite in the USA for well over 100 years. Traditional pan fried oysters are prepared by simply dipping the oyster in egg wash, coating with cracker crumbs, and frying in cooking oil. Our own Chef Xinh Dwelley offers you her favorite variation. (Print Recipe)
- 1 - 2 pints Taylor Shellfish Shucked Oysters (rinsed and drained)
- 2 eggs
- 1/2 cup milk
- salt and pepper to taste
- 1 cup biscuit mix
- 1 cup Italian bread crumbs
- 1 cup flour
- Beat together eggs, milk, garlic powder and salt and pepper.
- Mix together biscuit mix, bread crumbs and flour.
- Dip oysters in egg wash mix and coat with breading mix.
- Fry in 1/2 inch cooking oil in fry pan for 3 - 4 minutes over medium heat until oysters are golden brown on both sides.
- Garnish & serve.
- Note: If a firmer oyster is preferred, blanch oysters in boiling water for 2 -3 minutes before dipping in egg wash.
Recipe Courtesy of Chef Xinh Dwelley, Xinh's Clam and Oyster House
Creamed Oysters with Ham
CREAMED OYSTERS WITH HAM
An old time classic. So easy to make; so rich to eat!
- 2 - 16-ounce containers Taylor extra-small shucked Pacific Oysters, undrained
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whipping cream
- 1/4 cup sherry
- 1 pound cooked country ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Toast points
- Drain oysters, reserving 1/2 cup oyster liquor; set aside.
- Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add reserved oyster liquor, whipping cream and sherry.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Add oysters, ham, salt and pepper and cook over low heat for about 10 minutes, stirring frequently.
- Serve over toast points.
Recipe Source: GroupRecipes.com
Creole Oyster Bisque
CREOLE OYSTER BISQUE
Oyster Bisque is a Creole classic. Try this deliciously rich version from native New Orleanian, Poppy Tooker. (Print Recipe)
- 1 quart Taylor Shucked Pacific Oysters and their juice
- 3 stalks finely chopped celery
- 1 stick butter
- 1/2 cup flour
- 2 tablespoons thyme
- 3 medium Idaho potatoes, peeled, cubed and blanched
- 1 bunch thinly sliced green onions
- 2 cups heavy cream (or 1/2 & 1/2)
- Salt, pepper, and hot sauce to taste
- Poach oysters in their own liquid.
- Drain, reserving the liquid and coarsely chop oysters.
- Melt butter, add flour and cook until blonde roux stage.
- Add celery and saute until translucent.
- Add all the reserve oyster liquid available (up to 3 cups), whisking all together.
- Add thyme and bring mixture to a boil.
- After boiling for 3 minutes, reduce to a simmer and cook covered for 25 minutes.
- Ten minutes before serving add finely sliced green onions and the chopped oysters, reducing heat to lowest setting.
- Five minutes before serving add cream.
- ONCE CREAM IS ADDED - DO NOT BOIL!!!
Recipe Courtesy of Poppy Tooker.
Grilled Oysters with Buttery BBQ Sauce
GRILLED OYSTERS WITH BUTTERY BBQ SAUCE
"Simple and really good!" (Print Recipe)
- Before you begin: Scrub oyster shells under cold running water. Keep chilled, covered with a damp towel, until ready to cook.
- Preheat a charcoal (or gas) grill. When fire has died down to hot coals, place scrubbed oysters, deep shell down, on the hot grill.
- Roast until oysters begin to open, about 7-10 minutes.
- Use the oyster knife to pry off top shells and sever adductor muscles. Oven mitts or tongs will aid in handling hot oysters.
- If the weather is inclement and you're not inclined to cook outdoors, you can roast oysters in a pre-heated 350 F oven.
- Place the oysters, deep shell down, in a baking dish lined with rock salt.
- Bake until they open, about 12-15 minutes, or steam them, covered in a steamer basket over simmering water, for about 10 minutes.
BUTTERY BBQ SAUCE
- 2 sticks softened unsalted butter (1/2 pound)
- 3 tablespoons chopped tarragon
- 2 tablespoons your favorite hot pepper sauce (more or less to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Pulse butter with other ingredients in a food processor or mixer until throughly blended.
- If sauce is not being used right away, transfer to a sheet of plastic wrap and roll into 2" thick log and refrigerate. If using immediately, place mixture in a bowl.
- When grilling oysters, remove top shell when oyster starts to open, or when oyster liquor starts to bubble out around edge of oysters.
- Spoon sauce on top of each oyster a minute or two before removing from grill.
- Remove oyster when sauce just starts to simmer, or when hot.
Recipe Courtesy of Oyster Bill Whitbeck and from "The Joy of Oysters".
Mamman's Oyster Rice Dressing
MAMMAN'S OYSTER RICE DRESSING
Bread stuffing would never have had a place on a table in the rural parts of Louisiana where Poppy Tooker's great grandmother was from because wheat didn't grow there. Try this new Orleans style dressing as a variation for your holiday table. (Print Recipe)
- 1 quart Taylor Shucked Pacific Oysters oysters
- 3 cups raw rice
- 4 stalks celery, chopped
- 1 large bellpepper, chopped
- 1 stick butter
- 1 bunch green onions, sliced
- 1/4 cup chopped parsley
- 1/3 cup Lea & Perrin sauce
- Salt and freshly ground black pepper to taste
- Melt butter in a heavy Dutch oven type of pot.
- Saute the celery and bell pepper until tender but not browned.
- Drain the oysters and reserve the liquid.
- Coarsely chop the oysters.
- Add the rice to the seasonings in the pot and toss until the rice is translucent.
- Add the oyster liquid, Lea & Perrin and additional water to equal 6 cups altogether.
- Bring to a full boil and then reduce the heat as low as possible and cover.
- Cook, undisturbed for 20 minutes.
- Add the oysters, green onions, parsley and salt and pepper.
- Toss together with a fork, recover and cook an additional 5 minutes.
Recipe Courtesy of Poppy Tooker.
Oyster Bill's Hangtown Fry Frittata
OYSTER BILL'S HANGTOWN FRY FRITTATAINGREDIENTS:
A hearty recipe that is a great breakfast treat, but makes a delicious dinner entree as well. (Print Recipe)
- 1 pint Extra Small Taylor Shucked Oysters
- 6 strips of bacon, chopped
- 1/2 cup chopped fresh mushrooms
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 8 large eggs, beaten
- 2 tablespoons milk
- 1/2 cup shredded fresh spinach
- Fry the bacon in an oven-proof skillet over medium heat until almost crisp.
- Add the oysters, mushrooms, shallots and garlic.
- Cook for about 4 - 5 minutes, until oysters are plumped and mushrooms are tender.
- Drain the liquid from the mixture and discard.
- Transfer the oyster bacon mixture to a bowl and set aside.
- Return the skillet to medium heat.
- Whisk the beaten eggs together with the milk and fold in the shredded spinach.
- Melt the butter and, when sizzling, add the beaten egg mixture.
- When the eggs start to set, top with oyster-bacon mixture, scattering evenly over the eggs.
- Cook over medium heat until eggs are firm on the bottom.
- Place the frittata under the broiler to finish cooking.
- Divide into 4 portions and serve hot.
Recipe Courtesy of Bill Whitbeck from the cookbook "The Joy of Oysters"
This simple recipe from Margaret Walton of Whidbey Island has won over many an oyster skeptic. It can be easily doubled or tripled for a crowd. (Print Recipe)
- 1 dozen Taylor Medium Shucked Oysters, drained, reserve liquor
- 1-1/2 cups Ritz cracker crumbs
- 1 teaspoon sherry
- 2 tablespoons melted butter
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne (optional)
- 1/2 cup grated Swiss cheese (Ermenthaler, Gruyere, etc.)
- 3 tablespoons crisp bacon, crumbled
- 1/4 cup heavy cream
- In a bowl, sprinkle sherry over cracker crumbs; mix in melted butter.
- Very lightly spray or oil an 8x8 baking dish.
- Sprinkle bottom of dish with half the cracker crumbs.
- Lay the oysters on the crumbs in the dish, keeping them close together and in one layer.
- Lightly season the oysters with a bit of salt (this is optional) and freshly ground black pepper and pinch of cayenne, if using.
- Sprinkle the grated cheese and crumbled bacon over the oysters.
- Cover all with the remaining cracker crumbs.
- Mix together 1/4 cup of oyster liquor and 1/4 cup cream. (If there is enough, use more oyster liquor, and less cream. You will need 1/2 cup liquid, some of it must be cream for the casserole to set up.)
- Pour over the top of the casserole.
- Bake in a preheated 350-degree oven for 1/2 hour, or until bubbly, lightly browned and "set."
This can easily be doubled or more, but don't double the liquid or it will be too runny. Use about 3/4 cup cream/liquor mixture.
Recipe Courtesy of Margaret Walton of the South Whidbey Island Record
Here's a true classic. Oysters baked in a creamy cheese sauce. For a wine? Try a Semillon or one of the Pacific Coast Oyster Wine Winners! (Print Recipe)
- 20 fresh Pacific Northwest oysters, such as Taylor Kumamotos or Taylor Pacifics
- Rock salt
- 1 pound leeks, chopped (green parts only)
- 1 cup heavy whipping cream
- 1 and 1/2 cups (6 ounces) grated Swiss cheese
- 1 large egg yolk
- With an oyster knife, shuck the oysters over a mixing bowl to catch all the juices. Reserve the bottom (cupped) shell from each oyster. Set the oysters aside.
- To prepare the reserved oyster shells for stuffing, rinse the shells in hot water, drain, and pat completely dry. Place a layer of coarse salt on a rimmed baking sheet and arrange the oyster shells cup side up without crowding. Set aside.
- Add the oyster juice, leeks, and cream to a small saucepan over medium-low heat. Cook, stirring occasionally, until the leeks are tender, 5 to 7 minutes. Add the Swiss cheese, stir well, and allow to cool. Once cool, whisk in the egg yolk.
- Ten minutes before cooking, preheat the oven to 450 F.
- Divide half the leek mixture among the prepared oyster shells, cover with an oyster, and divide the remaining leek mixture over the tops of the oysters. Cook 5 to 7 minutes, or until the oysters are cooked through but still tender and the sauce is slightly browned.
- To serve, place a fresh layer of rock salt on a decorative platter or 4 individual plates. Arrange the oysters over the rock salt and serve immediately.
Recipe Courtesy of Braiden Rex-Johnson, Northwest Wining and Dining.
The original recipe for this renowned baked oyster dish is still a secret, but you will enjoy this version from New Orleans native Poppy Tooker.
- 1 quart or 18 - 24 Taylor Pacific oysters
- 2 boxes of frozen or 2 pounds fresh spinach
- 1 bunch green onions
- 2 sticks melted butter
- 2 tablespoons anchovy paste
- Juice of 1 lemon
- 4 tablespoons Lea & Perrin Worcestershire sauce
- 4 ounces Herbsaint
- Tabasco to taste
- 1/4 cup Progresso seasoned bread crumbs
- If using fresh oysters on the 1/2 shell, broil for 5 minutes then drain off excess liquid or poach oysters lightly in their own liquor. Drain oysters and reserve. Combine all other listed ingredients (except oysters) in food processor and process until smooth.
- Simmer over a medium heat for 8 - 10 minutes - until the raw green onion taste is gone.
- Top either individual oysters in the half shell or poached oysters in a casserole lightly with additional bread crumbs and bake at 375 until just bubbly.
- Serve either as a first course, side dish or as a cocktail party hors d'oeuvre with french toast rounds from a chafing dish.
Recipe Courtesy of Poppy Tooker
Pan-Seared Oysters with Grapefruit Sabayon
PAN-SEARED OYSTERS WITH GRAPEFRUIT SABAYON
"I love oysters and will never forget the very first raw one I tried, tentatively, a bit scared, but also exhilarated. Before I took the leap to raw oysters I readily ate pan-seared oysters like these. I enjoy serving this oyster dish around the holidays, just after my dad has sent me my annual gift of grapefruits from near his house in Florida. Life is good when you have a glass of sparkling wine in one hand and an oyster in the other." ---Chef Becky Selengut (Print Recipe)
- 2 dozen Taylor Pacific Oysters, shucked, liquor and bottom shells saved
- 1 Lemon -- zest
- 3 Ruby Red Grapefruit -- 1, juiced - you need enough juice to equal 1/2 cup, the other cut into segments and then small-diced
- 4 shakes Tabasco, or more to taste
- Salt, to taste
- 4 egg yolks
- 2 tablespoons oil or clarified butter
- 2 tablespoons chives, chopped for garnish
- Rock salt, as needed
- Strain oyster liquor. Add 1/4 cup of liquor (drink the rest!) to a wide bowl along with the lemon zest, grapefruit juice, Tabasco, salt and egg yolks. Whisk well and set aside.
- Line a platter with rock salt and place cleaned oyster bottoms on top of salt.
- Heat a sauté pan over high heat. Add 2 Tablespoons canola, grapeseed oil, or clarified butter. When pan is very hot, sear oysters for only 30 seconds per side, until lightly browned. Remove to a paper-towel lined plate and cover loosely with foil to keep warm.
- In a medium pot, bring 3 inches of water to a boil. Turn the heat down to a simmer and place the bowl with the juice/yolk mixture over the steaming water.
- Whisk constantly over the heat until it thickens and foams, about 5 minutes. Make sure to whisk all around so everything gets evenly heated. You also want to whisk to get air into the sauce.
- When the mixture has thickened up a bit and is nice and frothy and has increased in volume by at least 1/2, turn off the heat and keep sauce over the bowl until ready to serve. This sauce should only be held for 10 - 15 minutes before serving so you don't lose the volume and texture.
- Place oysters back in shells. Spoon a scant bit of sauce over each oyster.
- Garnish with pieces of grapefruit and some chives and serve immediately.
Recipe Courtesy of Chef Becky Selengut, author of Good Fish.