Oyster Recipes

Oysters, Rich and Poor

Oysters have a bit of a rich mystique these days, with dishes like Oysters Rockefeller and Oysters on the Half Shell presented on a bed of ice with special tools for their consumption.

But, did you know that more than a century ago oysters were so cheap and plentiful that they were considered a food for the lower-classes? They were so cheap that apprentices, when drawing up their work contract, often insisted on a clause stating they would be fed oysters only a limited number of times a week. This was to prevent a miserly master from economizing by feeding his apprentices nothing but oysters.

A Treat for Adult Tastes

Nowadays, oysters are a distinctly 'adult' treat - rare is the child who will bug you for 'just a taste' of your oysters, whether raw or cooked.

The best place to get oysters is at a raw bar where a wide variety of oysters are offered. Special menus describe flavors of the various types of oysters with adjectives like 'sweet' or 'slightly nutty.' Connoisseurs can tell you whether the flesh is firm or mushy and which sauce goes best with which variety of oyster.

Quick Oyster Stew

Oyster stew is a quick and easy warming meal for a brisk winter day. Melt some butter in a large dutch oven and quickly 'frizzle' one can of raw oysters, with juice from the can. When the edges flute and curl, they are cooked enough to continue. Add a pint of milk and some ground pepper to taste and heat just until hot. Do not let the milk boil or it will scald and not only scorch the pan, it will taste scorched. Use spring onions or leeks for flavor if desired or top bowls of stew with freshly chopped parsley or chives. Serve with oyster crackers, of course.