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Get Shucked! Dress to Impress this Summer

Recipes to Celebrate Oysters on the Half Shell

BY: Matthew Goods

Copyright 2022 by Matthew Goods

Copyright Page

All rights remain reserved. This publication or any of its content may not be published, distributed, copied, or printed without the explicit permission or authorization of the author. No part of this book may be reproduced in any form, you may only use brief excerpts of the book in published reviews. This book is protected under the law. The author is not responsible or liable for any damage caused by the reader's use of this book.

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Table of Contents

Introduction

Dont worry if you missed National Oysters on the Half Shell Day on March 31 st ; you will have plenty of opportunities throughout the year to celebrate this marvelous little mollusk.

From June onwards, oyster festivals take place worldwide, from Australia, Canada, Denmark, and France to South Africa, Croatia, and Ireland. Whats more, August 5th is National Oyster Day in the USA.

An oyster shell has two parts. So, you will often see them served on the half shell, which means using one of the two shell halves as a small dish.

Oysters are often served raw with different condiments, including fresh lemon wedges or spicy sauce splash. But better still, you can also enjoy oysters on the half shell broiled, baked, steamed, fried, with tasty sauces, and as the star of the show in a whole variety of recipes.

Oysters are a natural aphrodisiac. So, if you like seafood, you will love these 40 recipes to celebrate oysters on the half shell, whatever the occasion.

1. How to Shuck an Oyster

You can apply this simple step-by-step method to all your favorite oyster recipes.

Servings: N/A

Total Time: 15mins

Ingredients :

• Fresh oysters (variety of choice)

Special Equipment:

• Oyster knife, flat-head screwdriver, or table knife
• Rag, kitchen towel, or oven mitt

Directions:

Take one oyster. There should be one side that is cupped and one that is more flat. Hold the oyster with the flatter side facing up and place it inside a folded over tea towel or rag.

Next, look for the hinge, where the oyster shells are connected. Insert your knife or choice of the tool between the two shells next to the hinge and carefully move the knife sideways so that it is in the hinge.

Twist the knife at the hinge to pop open the oyster. Take care to keep the oyster as flat as you can to avoid losing too much oyster liquor or juice.

Once the hinge is open, slide the knife carefully between the shells to separate the top and bottom shells. Check if there is any meat attached to the top shell and scrape it off before discarding it.

Continue to prepare your oysters as desired*.

*Once the oysters are shucked, it is best to serve them as soon as possible.

2. Baked Oysters with Brie Sauce

If you are hosting a get-together, you can prepare the cheese sauce at least six hours ahead of time, making it perfect for any special occasion.

Servings: 2-4

Total Time: 6hours 20mins

Ingredients:

Beurre Manie:

• cup flour
• cup butter (softened)

Brie Sauce:

• 2 cups heavy cream
• 2 tbsp white wine
• 8 ounces whole Brie (cut into 1 blocks)
• 2 tbsp egg yolk
• A small bunch of parsley (chopped)
• 1 tsp garlic (peeled and micro planed)
• 1 shallot (julienned)
• Rock salt (as needed)
• 24 oysters on the half shell

Directions:

For the beurre manie: Add the flour and butter to a bowl, and with your hands, knead until the butter coats the flour to create dough. You will need this for Step 4.

For the sauce: Bring the heavy cream and white wine to a boil in a large pot.

Then, one at a time, add the blocks of Brie and gently stir to melt.

Add the beurre manie, and with a hand mixer on moderate speed, mix until evenly combined. When the sauce is hot but not boiling, gradually add the egg yolk.

Remove the pan from the heat and allow it to cool to room temperature.

When the sauce is cooled, add the parsley, followed by the garlic and shallots.

Transfer the sauce to the fridge for 6 hours until the mixture hardens.

For the oysters, set the oven to broil.

Cover a large sheet pan with rock salt.

Place the oysters facing up on the bed of salt.

With a spoon, cover each one with the cheese sauce.

Transfer the sheet pan to the oven, and broil until the cheese caramelizes for around 5-7 minutes.

Serve and enjoy.

3. Baked Oysters with Pesto Butter

Serve these oysters warm while the aromatic homemade pesto butter is still melted for a simple yet effective dish.

Servings: 12

Total Time: 45mins

Ingredients:

• 4 ounces butter (at room temperature)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh basil (coarsely chopped)
• 2 tbsp toasted pine nuts
• 24 oysters on the half shell

Directions:

Prepare the pesto butter. Add the butter, lemon juice, and fresh basil to a food processor and blitz until smooth. Transfer to a small bowl and stir in the pine nuts. Cover the bowl with plastic wrap and chill until firm.

Preheat the oven to moderate heat.

Arrange the oysters on a baking traydot the pesto butter over the oysters.

Place the oysters in the oven and bake for 5 minutes until they are hot, and the butter has melted.

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