Want to learn to shuck? Check out our new how-to starring Island Oyster Farmers who teach us how to shuck like a local.
Let us know how your oyster dish turns out by tagging #mvoysterfest and #ffslife #eatmoreoysters —– > mmmm, get hungry!
RECIPES FROM AROUND THE ISLAND
Chef, Cookbook Author, former Restaurant Owner and TV producer, Editor of @EdibleVineyard, Entrepreneur, Real Estate Agent @pointbrealty and all around incredible Island gal–> Tina Miller should make you jealous she holds all of these titles and can whip up an incredible meal with a smile. Thank you Tina @tmillervineyard
Here, she shares one of her classic recipes from her cookbook Vineyard Harvest.
Serves 6
- 1 tablespoon of butter
- 2 shallots, minced
- 1 garlic clove, minced
- 4 cups of packed spinach leaves
- Salt and pepper
- 2 dozen freshly shucked oysters in their shells OR lightly broiled so their shells just pop open
- 6 strips of bacon, cooked and cut into 4 pieces each
Preheat the broiler. Broil oysters on a cookie sheet, flat side down, and cook until they open (about two or three minutes). Remove from heat.
On the stovetop, melt butter, add the shallots and cook gently over medium heat for about 5 minutes. Add the garlic and then spinach. Keep the spinach moving. As soon as the spinach was wilted, remove the pan from the heat. Add salt and pepper to taste. Top each opened oyster with about 1 tablespoon of the mixture, then place a piece of bacon on top.
Put into the oven and broil for 4-5 minutes on the second rack down from the top of your oven. Make sure they don’t brown too much… ENJOY!
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The Fish House, the fresh fish/meat and a take-away market, is the brainchild of Shane Laderoute, Tyler Gibson and, Everette Whiting. Founded to support local fishermen and small farm meat producers, the trio’s new and growing menu of to-go foods makes their shop near the airport a must. They also offer catering for groups of all sizes. Thank you, @thefishhousemv.
There are a few specialty ingredients easily found at LeRoux or on Amazon – worth the buy as you will be making these every week :).
1 C. unsalted butter room temp.
1 TB Sambal (Chili Garlic Sauce avail at Cronig’s Market or on Amazon)
1 TB Gochujang
1 TB Lemon Juice
1 C. Grated Gruyere Cheese
18 Shucked Oysters, liquor (liquid) poured off
*optional* green onions, shallots or leeks for garnish
Mix Butter, sambal, gochujang, and, lemon juice together until combined.
Shuck oysters OR put the oysters in the oven on a cookie sheet on broil or directly on a grill, flat side down, and cook until they open (about two or three minutes). Remove them from the heat.
Top oysters with roughly 1 tsp. of the butter mixture. Cover with gruyere cheese. Broil about 3 minutes until cheese is melted. For garnish, fry shaved green onions, shallots or leeks and, place on a cooked oyster.
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The always inspiring @jenny.devivo the infamous Island lunch lady that has been challenging our kids to #thinkoutsidethelunchbox. When not in the kitchen, she is traveling around the country with fellow Islander @nisawebster on @lunchladiesfoodtruck on The Great Food Truck Race Season 12 on @foodnetwork w/ @tylerflorence.
Right now (literally), she is making meals for kids behind a mask – delivering the same fantastic quality, locally based food she can to families #stayingathome .
Serves 8
- 4 cups vegetable oil
- 2 eggs, beaten
- 1 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups oysters, drained and chopped
Broil oysters in the oven on a cookie sheet or put directly on a grill, flat side down, and cook until they open (about two or three minutes). Remove from heat.
Heat about 1 to 2 inches of oil in a deep heavy skillet to 365 F.
Whisk the eggs and milk together in a small bowl.
Combine the flour, baking powder, and salt in another bowl, and blend well. Add the egg and milk mixture, and blend until smooth.
Stir the chopped oysters into the batter. Drop a spoonful of the batter into the hot oil, cooking in batches and turning to brown on both sides. Drain on paper towels.
Serve with a squeeze of fresh lemon and your favorite remoulade dipping sauce.
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Thanks to Susie Middleton, editor of Cook the Vineyard, we are sharing this quick lovely oyster recipe by Chef Chris Fischer as an alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Note: A cast iron grill pan from LeRoux makes the grilling extra easy and captures all the juices.
Serves 4 to 6
- Oysters, unopened in their shells (enough to serve 3 per person)
- 1/2 stick unsalted butter
- One bunch of chervil, minced
- 2 lemons
Get a grill very hot and place the oysters cupped side down on the grill. Grill for about 2 or 3 minutes or until they have popped open and begun poaching in their own liquor. Using tongs, remove them from the grill so they’re cool enough to handle.
In a small saucepan, heat butter, then add chervil and the juice of one lemon. Once melted, set aside.
With a sharp paring knife, open the oysters, cutting the meat-free from their shells, then discard the top shells and place the cooked oysters back in the bottom shells. Once all are opened, place them back onto grill.
Carefully spoon butter mixture onto each oyster and heat enough for the butter to begin to bubble. Remove from the grill, allow to cool for two minutes (if you serve them right away, you will have some burned lips), and serve in the shells alongside wedges of lemon.
This recipe was published with the article, Farm-Fresh Greenhouse Dinners.
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For this recipe by one of our favorite New York Times Food editors Amanda Hesser, we have used oyster, clams, quahog’s and conch (available at The Fish House). If you do score some conch, you might want to get some extra and try Chef Deon’s Conch Burgers (more on these later :).
Tip: If you are looking for bulk oysters to ensure you have enough meat for this dish, ask a farmer if they have misshapen oysters they would sell at wholesale.
Serves 4
- 1 cup chopped onion
- 1 cup chopped celery hearts
- 3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 14 to 16 large oysters and their liquor
- Salt
- Cayenne pepper
- ⅔ to 1 cup milk
- 1 tablespoon chopped Italian parsley
- ¼ pound bacon, cut into 1/4-inch strips
- 1 cup chopped onion
- 1 cup chopped celery hearts
- 3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 14 to 16 large oysters and their liquor
- Salt
- Cayenne pepper
- ⅔ to 1 cup milk
- 1 tablespoon chopped Italian parsley
PREPARATION
- Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put the pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
- Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
- Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.
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This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters. These crispy cornmeal-coated oysters with jazzed-up mayonnaise, lettuce, and tomato are served like mini burgers. In New Orleans, po’ boy makers use a soft-crusted French bread. You can use this recipe to make 4 regular sized po’ boys for lunch or dinner, or 8 small ones for an appetizer.
Full recipe HERE.
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This classic recipe is so easy and de-li-cious, you’ll be sure to include them on your afternoon cocktail menu. (adapted by Nevette from Tyler Florence @ Food Network)
Serves 12
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/3 cup bread crumbs, Panko preferred
- 2 shallots, chopped
- 2 cups chopped fresh spinach
- Salt and pepper, to taste
- Dash red pepper sauce
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 tablespoon chopped parsley
- 2 dozen oysters, on the half shell (shucked or opened in the oven / on the grill)
- Martha’s Vineyard Sea Salt
Mignonette Sauce (great for raw oysters as well!)
- 3/4 cup champagne or red vinegar
- 2 shallots, minced
- 2 tablespoons black pepper
- 1 tablespoon chopped parsley
- 1/2 lemon, juiced
Directions
For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan, season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
Want to learn to shuck?
Check out our new video starring Martha’s Vineyard Oyster Farmers sharing their expert tips on how to shuck an oyster. Tag us at #ffslife and #mvoysterfest when you conquer your first bivalve.
Author
Penned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha’s Vineyard’s chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators.
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