Oysters are the gems of the sea. These delicious, nutritious treats can be prepared in “a variety of dishes that enhance the mollusk’s natural flavor and”; are safe for everyone to eat! Listed below are a variety of different and eclectic oyster recipes developed by Mississippi State University researchers and the Mississippi State Department of Marine Resources. These recipes were compiled into “a recipe book entitled “Mississippi Oyster Recipes” and are guaranteed” to please even the most challenging pallet.
If you happen to be the most discerning of oyster connoisseurs, the entire recipe book is available for download, just click here to download a copy. Bon Appetite!
- 3 Dozen Oysters
- 1/2 Cup Minced Onion
- 1 1/2 Cup Parmesan Cheese
- 3 Bacon Slices - Minced
- 1 Clove Garlic - Minced
- Pepper to Taste
Preheat oven to 350 degrees F. Place opened faced Gold Band Oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.
- 1 Cup Chopped Oysters
- 1 Egg
- 1 Teaspoon Worchestershire Sauce
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Seafood Seasoning
- 1 Teaspoon Parsley
- 1/4 Teaspoon Dry Mustard
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Prepared Mustard
- 1/4 Cup Cracker of Bread Crumbs
- 2 Tablespoons Olive Oil
Place oysters into large mixing bowl. In a separate mixing bowl, beat eggs, Worchestershire sauce, lemon juice, seafood seasoning, parsley, mustard, mayonnaise and prepared mustard.
Add cracker crumbs to the mixture. Fold dressing into oysters. Shape into slightly flattened patties and chill. You can either saute the cakes in 2 tablespoons of olive oil on both sides until golden brown, or broil on each side until brown.
Chicago-Style Oyster Pizza
- 1 Package Active Dry Yeast
- 1 Tablespoon Sugar
- 1 1/2 Cups Warm Water
- 3 1/2 Cups Flour
- 1/2 Cup Cornmeal
- 1 Tablespoon Salt
- 5 Tablespoons Olive Oil
- 1/2 Pound Oyster, Cooked and Chopped
- 1 Cup Grated Mozzarella Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Tomato Sauce
- 2 Teaspoons Crushed Dried Oregano
Combine 1/2 cup warm water (105-115-ºF) with the yeast and sugar in a small bowl; remaining 1 cup will be drawn later. Allow to sit until foamy (about 5 minutes).
Meanwhile, combine flour, cornmeal and salt in a large mixing bowl. Stir in first portion (3 tablespoons) of olive oil. Add yeast mixture; mix well. Slowly add remaining warm water (1 cup); stir until stiff and sticky.
Turn dough onto a lightly floured board. Knead until smooth, moist, and elastic (about 10 minutes). Measure 1 teaspoon of olive oil into a large bowl (reserve remaining teaspoon); spread oil around surface. Place dough into bowl; cover with damp cloth. Allow to rise in a warm place until doubled in bulk (1 to 2 hours). Lightly oil four 10-inch round cake pans with remaining 1 teaspoon of olive oil (1/4 teaspoon per pan); set aside.
Later punch dough down; turn onto a lightly floured surface. Cut into four pieces. Gently knead each into a ball.
Preheat oven to 500-ºF. On a floured surface, flatten pizza dough balls with palm of hand. Place one ball into each pan; gently stretch dough to edges, building up edges to hold filling. Cover pans with a damp cloth; allow to rest (about 15 minutes).
Combine cheeses in a small bowl. Take 1/2 of cheese mixture from bowl; scatter that amount evenly among the pizzas, leaving crust edges bare. Top each pizza with oysters and tomato sauce. Season each with oregano; sprinkle each with remaining cheese mix.
Bake 15 minutes. Reduce heat to 400-ºF; bake 10 additional minutes, until crusts are brown and cheese is bubbly and golden. Cool slightly and serve in pan.
- 2 Cloves of Garlic
- Fresh Ginger
- 1/2 Cup Cream
- 1 Tablespoon Butter
- Salt and Pepper, Enough to Taste
- Grated Nutmeg, Just a Sprinkle
- 1/2 Cup of Freshly Shucked Oyster with Liquor (oyster juice)
- Lemon, Enough to Taste
- 1/4 Cup Chopped Parsley
- 1 Cup Pasta (conchiglie, ziti, mostaccioli, etc.)
- 1/4 Cup Parmigiana Reggiano
Mince the 2 garlic cloves and an approximately equal amount of fresh ginger, and saute in a tablespoon of olive oil until aromatic. Add 1/2 cup cream, 1 tablespoon butter, salt, pepper and a sprinkle of freshly grated nutmeg. Bring to a boil and cook for just a minute or so, until the cream thickens. Add 1/2 cup of fresh shucked oysters with their liquor and a squirt of lemon; add 1/4 cup chopped parsley. Turn down heat and continue cooking just until the oysters are cooked thoroughly.
Meanwhile, cook 1 cup of pasta and drain. Stir pasta into sauce with 1/4 cup of parmigiana reggiano.
Oyster Cornbread Dressing
- 2 Dry Cornbread Mixes
- 2 Eggs
- 2/3 Cup Milk
- 1 Sweet Potato
- 1 Stalk Celery, Chopped
- 1 Bunch Green Onion, Chopped
- 3 Tablespoons Butter
- 1 Cup Oysters
- 1 (16 ounce) Package Hot Sausage
Make cornbread according to package. Let cool and crumble. Set Aside. Boil sweet potato until tender. Mash and set aside. Cook sausage and drain. Chop celery, onion and green onions. Saute the celery and onion mixture with butter. Add to cooked sausage. Add to cooked oysters, cornbread and sweet potato. Mix together and enjoy!
- 2 Cups Sour Cream
- 1/2 Cup Chopped Broiled Oysters
- 1/4 Teaspoon Dill Weed
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Chopped Parsley
- 2 Chopped Green Onions
- 1 Teaspoon Lawry Seasoning Salt
Mix together and chill. Makes 2 1/2 cups.
- 1 Pint Oysters
- 1/3 Cup Green Onions, Finely Chopped
- 1/2 Teaspoon Basil Leaves
- 1 Tablespoon Basil Leaves
- 1 Tablespoon Parsley, Fresh
- Dash of Garlic Powder
- 1/2 Teaspoon Salt
- 1/2 Tablespoon Margarine
- 11/2 Cups Swiss Cheese, Grated
- 1/2 Cup Mushrooms, Finely Chopped
- 1/4 Cup Green Pepper, Finely Chopped
- 1 Cup Milk
- 2 Eggs
- Paprika, to Season
Simmer oysters for 10 minutes; cut up and drain well. Saute mushrooms, green peppers and onion in tablespoon margarine. Add basil, parsley, garlic and salt to well combined eggs and milk. Beat until foamy, and blend in cheese.
Combine oysters to sauted vegetables. Spoon oyster mixture evenly into pie shell and add milk mixture. Sprinkle with paprika. Bake at 350-ºF for 50 minutes or until cheese is lightly browned and quiche is set. Cool 10 minutes and serve.