Oysters: Shucks That’s Good!

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This past weekend in Maryland for whatever reason my one goal was to try oysters…

…Long story but we can blame my job for this as one week I had to endlessly watch a beautiful celebrity eat oysters for one of our travel shows. I was a bit jealous, let’s just say!

Anyway, I’d only ever had oysters once when I was much younger and less adventurous. I want to be that girl who isn’t grossed out by them; a girl who can appreciate their subtle nuances. At 23, I want to be classy and enjoy a half dozen oysters with a glass of wine once in a while, you know? Is that too much to ask for?

Well, challenge accepted!

So this weekend in Maryland with my dad and Mark was practically an oyster overload. I mean lets be honest, I don’t really half ass things!

First, we sampled an assortment of a dozen oysters at Potomac’s Grilled Oyster. I enjoyed them more than I thought! I could taste the subtle differences between our different oysters, but my favorites were the Wellfleet’s. I also had their oyster po’boy for lunch which was delicious!

Breakfast in Bed(stuy) / Oysters on the Half Shell

Breakfast in Bed(stuy) / Oyster Po'Boy

But the oysters didn’t stop there! No, at home, my dad made us his Baked Oysters (an appetizer he had come up with a few years ago, but somehow had never had).

It was creamy and delicious and another great preparation of oysters! Raw, fried and baked in a creamy casserole — I think I did pretty well on the oyster front this weekend.

Breakfast in Bed(stuy) / Baked Oysters

I should note — this recipe is more of a guideline. Of course, add or omit as you please. Plus, even while we were cooking, my dad and Mark brainstormed adding other herbs such as thyme or rosemary or leeks and pancetta (all which would go great!). The world is your oyster as they say!

Potomac Baked Oysters

1 tbsp olive oil

1 shallot, minced

1 tsp garlic, minced

2 jars shucked oysters in brine, drained

Salt & Pepper

½ cup white wine

1 tbsp butter

⅓ cup panko

grated Parmesan cheese, to cover

Pre-heat oven to 350 degrees F.

Sauté shallots in olive oil over medium heat until translucent. Stir in minced garlic. Add oysters and break up with wooden spoon. Season with salt and pepper and any other seasonings.

Breakfast in Bed(stuy) / Baked Oysters

Breakfast in Bed(stuy) / Baked Oysters

Breakfast in Bed(stuy) / Baked Oysters

Add white wine and continue cooking until wine has reduced. Add butter to thicken.

Breakfast in Bed(stuy) / Baked Oysters

Transfer to a ramekin or casserole dish. Mix in half of the panko with the oyster mixture.

Breakfast in Bed(stuy) / Baked Oysters

Breakfast in Bed(stuy) / Baked Oysters

Sprinkle the remaining panko on top along with the parmesan cheese.

Breakfast in Bed(stuy) / Baked Oysters

Bake for 15 minutes or until cheese is bubbly and golden brown.

Breakfast in Bed(stuy) / Baked Oysters

Serve with toasted bread.

Potomac Baked Oysters
 
Ingredients
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 1 tsp garlic, minced
  • 2 jars shucked oysters in brine, drained
  • Salt & Pepper
  • ½ cup white wine
  • 1 tbsp butter
  • ⅓ cup panko
  • grated Parmesan cheese, to cover
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Sauté shallots in olive oil over medium heat until translucent. Stir in minced garlic. Add oysters and break up with wooden spoon. Season with salt and pepper and any other seasonings.
  3. Add white wine and continue cooking until wine has reduced. Add butter to thicken.
  4. Transfer to a ramekin or casserole dish. Mix in half of the panko with the oyster mixture.
  5. Sprinkle the remaining panko on top along with the parmesan cheese.
  6. Bake for 15 minutes or until cheese is bubbly and golden brown.
  7. Serve with toasted bread.
 

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