Recipes

While our oysters are delicious on their own, here are some recipes that we love!

Rockefeller

Instructions

1. If shucking them yourself, rinse and clean the oysters.

2. With gloved hands over a dish towel, carefully open the oysters and, using an oyster knife, cut under the oyster, releasing it from the shell.

3. Toss the top shells and place the open oysters on 1 or 2 sheet pans, depending on the size, and refrigerate until needed.

Make the topping:

1. In a large skillet over medium heat, 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.

2. Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.

3. Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.

When ready to make:

Reheat the oven to broil on high with the rack 6 inches from the heating element.

Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.

Broil 5 to 7 minutes or until golden brown. Serve right away.

Creamy Corn and Dill

Watch Here!

Ingredients:

1 tsp butter
1/4 onion
1 clove garlic
1 cob of corn
1 tbsp white wine
1 cup cream
2 tbsp fresh chopped dill
12 oysters
parmesan cheese

Directions:

Mince the onions and garlic and remove the corn from the cob.
Sauté the onions in the butter on medium heat until translucent. Then add the corn and garlic and cook until the corn begins to colour.
Add the wine and let it reduce, then add the cream and 1 tbsp of dill and let it simmer for 5 minutes, stirring occasionally.
While the sauce reduces, turn your oven broiler on high and shuck your oysters.
Place your oyster on a baking sheet. I like to balance them on their top shells so their own juices do not spill.
Top the oysters with as much cream sauce as possible, making sure to get lots of corn on each oyster.
Sprinkle the tops with the Parmesan cheese and the remaining fresh dill and broil for 5 minutes or until golden brown.
Let cool slightly and enjoy!

Bacon and Parmesan

Ingredients

5 slices of bacon, chopped
2 shallots, finely chopped
1 stick (½ cup) unsalted butter, room temperature
½ head of garlic, minced
½ cup finely-chopped fresh Italian parsley
Lemon zest from half of a lemon
Juice from 1 lemon or more to taste
Sea salt and black pepper
½ cup finely-grated Parmesan cheese, divided
1 dozen fresh oysters, shucked
Rock salt if baking
Oyster knife/shucker.

Steps

STEP 1 Cook the bacon in a skillet until crispy, stirring occasionally. Once crispy and cooked through, transfer the bacon and fat to a small bowl and set aside, leaving about 1 tablespoon bacon fat in the pan.

STEP 2 Add the chopped shallots to the pan with the bacon fat and cook until soft and translucent. Add more bacon fat if needed. Place the cooked bacon and shallots in a large mixing bowl with the butter and garlic. Discard excess bacon fat or save it for another use, such as breakfast potatoes.

STEP 3 Stir the chopped garlic, parsley, and fresh lemon juice into the large mixing bowl with the butter and bacon. Season with salt and pepper. Mix in ¼ cup of the Parmesan cheese. Stir until well mixed. Position a sheet of parchment paper over a large piece of plastic wrap. Spoon the compound butter onto the paper and roll into a log. Seal tightly and set in the freezer to firm up for at least 20 minutes.

STEP 4 When you are ready to cook, set your grill to high heat or your oven to 450°F. If baking, spread a thick (1-inch) layer of rock salt on a rimmed baking sheet. This will keep the oysters (and all that delicious flavour in the bottom shell) in place while you transport and cook them. Burrow the shucked oysters on the half shell into the salt and top each with a round or spoonful of compound butter. Top oysters with remaining Parmesan cheese. If grilling, you can skip the salt.

STEP 5 If baking, set the sheet in the hot oven and bake for 5-7 minutes or until the butter is melted and bubbling. If grilling, use tongs to set the oysters directly on the grill grates. Cook until the butter bubbles and the cheese is melted. Serve immediately.