Recipes with oysters
191 recipes
Oyster Loaf - la Midiatrice
New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.
Scalloped Oysters
Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.
Yummy Oyster Stew
Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.
Hangtown-Fry Omelet
Hangtown fry omelet with breaded pan-fried oysters, eggs, and crispy bacon. A Gold Rush-era California classic that pairs briny oysters with rich, buttery eggs.
Creamy Oyster Stew
Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.
Oyster Noodle Casserole
Oyster noodle casserole layers tender egg noodles and shucked oysters in a cayenne-spiked cream sauce, topped with buttery breadcrumbs. An old-fashioned coastal comfort bake.
Pork-Oyster Pie
Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.
Oyster Souffle Base
New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.
Oyster Souffle Base
New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.
Gumbo Z'Herbes (Green Gumbo)
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
Yummy Bouillabaisse
Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.
Minced Squab with Lettuce Cups
Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.
Microwave Scalloped Oysters
Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.
Microwave Scalloped Oysters
Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.
The Four Flames Oysters Harlon
Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.
Antoine's Oysters Rockerfeller
Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.
New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.
Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.
Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.
Hangtown fry omelet with breaded pan-fried oysters, eggs, and crispy bacon. A Gold Rush-era California classic that pairs briny oysters with rich, buttery eggs.
Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.
Oyster noodle casserole layers tender egg noodles and shucked oysters in a cayenne-spiked cream sauce, topped with buttery breadcrumbs. An old-fashioned coastal comfort bake.
Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.
New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.
New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.
Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.
Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.
Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.
Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.
Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.
