This ubiquitous New Orleans dish was invented at Antoine’s in 1889. Get the recipe for Oysters Rockefeller »

Oysters DuPont

This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of Swiss chard and flavored with smoky ham and absinthe, which perfumes each steaming bite with an enticing note of licorice. The buttermilk biscuits on top are just as delicious cooked separately and slathered with butter and honey. Get the recipe for Oyster Pie with Buttermilk Biscuits »

Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.

This New Orleans po’boy is piled high with fried oysters.

Grill these oysters over grapevine cuttings if you can get them.

Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient-oysters.

Use an entre-deux-mers or other dry white wine for this dish. See this recipe for Roasted Oysters with White Wine

Shuck a mess of oysters for this dish¿one bite of their slightly poached, oh-so-tender meat, and you’ll be glad you did. See this recipe for Barbecued Oysters

This Lowcountry specialty is our favorite one-pot rice dish. See this recipe for Shrimp and Oyster Perloo