15 Oyster Recipes for When You Need to Go Beyond RawGrilled or fried, off the shell or in a sandwich—the options are endless
If you love oysters, you’re in luck—there are so many great ways to eat them. Whether you slurp them off the shell or prefer them fried, we’ve got a recipe that will keep these mollusks high on your list of favorite seafoods. Try them with grilled pineapple and Thai basil or a little lemon oil and urfa biber. Want a little char on your oysters? Toss ‘em on the grill. But if you’re not into raw oysters at all, you’ve still got choices. May we suggest a chunky, bacony chowder or a perfect po’ boy? No matter how you like your oysters, we’ve got a recipe to help you enjoy them all summer long.
Raw Oysters with Grilled Pineapple and Thai Basil
Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension. Get the recipe for Raw Oysters with Grilled Pineapple and Thai Basil »
Oyster Chowder with Bacon, Corn, and Fennel
One of the easiest ways to cook oysters is to slip them out of their shells and into quick-cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters' natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »
Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »
Chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood. Get the recipe for Oysters St. Claude »
We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters. Get the recipe Oyster Stuffing »
Pork Rind Oyster Snacks
Roosters are an oyster bar standard made up of a single saltine topped with an oyster, horseradish, and several slices of jalapeño. The tradition: You shoot one back, grimace, chase it with a beer, and before you know it, you've eaten a dozen and got a T-shirt to prove it. This is not that. This tastes good. Instead of something you'd eat only after partying a bit, this version is an adept way to start a party. Get the recipe for Pork Rind Oyster Snacks »
If you love oysters, you’re in luck—there are so many great ways to eat them. Whether you slurp them off the shell or prefer them fried, we’ve got a recipe that will keep these mollusks high on your list of favorite seafoods. Try them with grilled pineapple and Thai basil or a little lemon oil and urfa biber. Want a little char on your oysters? Toss ‘em on the grill. But if you’re not into raw oysters at all, you’ve still got choices. May we suggest a chunky, bacony chowder or a perfect po’ boy? No matter how you like your oysters, we’ve got a recipe to help you enjoy them all summer long.
Raw Oysters with Grilled Pineapple and Thai Basil
Some ingredients obscure raw oysters, others enhance them. Just as lemon juice brightens and cleans their flavor, so too does Thai basil, marinated pineapple, and a squeeze of lime. A sprinkling of dark-burgundy-colored urfa biber chile flakes, commonly known as urfa, adds a smoky dimension. Get the recipe for Raw Oysters with Grilled Pineapple and Thai Basil »
Oyster Chowder with Bacon, Corn, and Fennel
One of the easiest ways to cook oysters is to slip them out of their shells and into quick-cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters' natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »
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Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rockefeller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »
Chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Fried oysters are paired with a garlicky sauce in this toothsome appetizer served at Upperline, a restaurant in New Orleans' Uptown neighborhood. Get the recipe for Oysters St. Claude »
We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters. Get the recipe Oyster Stuffing »
Pork Rind Oyster Snacks
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Roosters are an oyster bar standard made up of a single saltine topped with an oyster, horseradish, and several slices of jalapeño. The tradition: You shoot one back, grimace, chase it with a beer, and before you know it, you've eaten a dozen and got a T-shirt to prove it. This is not that. This tastes good. Instead of something you'd eat only after partying a bit, this version is an adept way to start a party. Get the recipe for Pork Rind Oyster Snacks »
