32 fresh oyster recipes

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

It is a very tasty roasted mushrooms recipe. Garlic, ginger, scallions are roasted with mushrooms, adding the soy-sauce, vinegar and sesame oil, they give mushrooms very rich flavor.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.