Cajun Cocktail Sauce
There's cocktail sauce, homemade cocktail sauce, and really kickin' cocktail sauce. This is Kickin'! A must have on any seafood po boy; catfish, oyster, shrimp, crawfish, soft-shell crab, It's perfect with boiled shrimp and crab legs, smoked and raw oysters, hush puppies, onion rings and french fries. This amazing sauce would ta
Oysters on the half shell with mignonette — ANNA
We love Malpeque oysters from P.E.I. and Village Bay oysters from New Brunswick. Their unique flavours are determined by their geography. Served at oyster bars, these small, world famous beauties have a crisp, briny taste and a sweet finish.
Oysters on the Half Shell with Vinegar Sauce
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
How to Freeze Fresh Oysters
Fresh oysters can be hard to find regularly since they're seasonal. Freezing means you can have a treasure trove of them even when they're out of season. Because of texture changes and food safety issues, it's best not to eat eat frozen, fresh oysters raw; but they're excellent for ...
Oyster On The Half Shell Recipe
To those people who love oysters, there is little that can compare with a cold, plum, raw oyster that is sipped from its shell. Served with a homemade Mignonette sauce or cocktail sauce and it is perfect!This outstanding Valentine Evening dinner menu was generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out An Evening for Valentines which includes this recipe. Oysters On…
Champagne Mignonette Sauce | Canadian Living
Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.
Oysters on the Half Shell with Apple-Horseradish Slaw
Plump, briny, Atlantic oysters are cleverly offset by tangy green apple and pungent horseradish in the crunchy slaw that tops them here. A small amount of crème fraîche mellows the assertiveness of the topping, and its richness matches that of the oysters.
Nisqually Sweet Oysters - Chefs Resources
Nisqually Sweet Oysters- Culinary info for Chefs including Nisqually Sweet Oyster flavor profile, history, description, cultivation method and where to buy raw oysters.
Myth Busting: What Time of Year Is It Safe to Eat Oysters?
There’s always been this oft-recited piece of advice about oysters: Only eat oysters in months that contain the letter “R” in the name. You know, September, October, December, January. Not June, July, August. But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them? If we’ve been eating oysters all summer, have we been putting our health at risk?