I’ve gathered 3 exciting oyster recipes for romance on Valentine’s Day. Since this weekend is the annual Beaufort Oyster Festival, the town is humming with oyster lovers from everywhere. The crowds have been gathering each day for a taste of some of the finest oysters on this side of heaven, gathered in the creeks and rivers surrounding this treasured town. I have oysters on my mind.
Oysters are one of the most cherished foods, briny, alluring, and glorious with very little fuss.
Serve up some luxury with Oysters Moscow Shooters. Ice-cold oysters topped with sparkling wine, a drop of lemon, black caviar, and cool sour cream are proof that you can’t put a price tag on love.
The world of caviar is changing. American fish roes are no longer just a poor substitute for sturgeon caviars from Europe and
Asia. Chefs are embracing sustainable domestic types from salmon roe to luxe wild sturgeon.
A nice range of affordable options is available online. https://www.gourmetsleuth.com/ingredients/detail/caviar
Oyster Moscow Shooters
3 teaspoons sour cream
6 teaspoons American black caviar
chives for garnish
Shuck six oysters and place them on ice. Add 1/2 teaspoon of sparkling wine to each.
Add a drop of lemon juice to each.
Top each oyster with 1/2 teaspoon of sour cream and 1 teaspoon of caviar.
Garnish with chives – optional
Serve and enjoy!
Chef’s Note: Place the caviar on the oyster flesh, out of the liquid. The wine and juice can cause the caviar to separate.
Brie and Bacon Oysters
Brie and Bacon Oysters
This is not just Brie, but a sauce of bacon and shallots with Brie, cream cheese, and Parmesan melted and blended in whipping cream and placed on top of these succulent oysters. It’s super creamy, cheesy goodness baked on a half-shell.
4 slices bacon
2 tablespoons minced garlic
2 tablespoons white wine
1 cup heavy whipping cream
8 ounces Brie, rinds trimmed
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
16 oysters on the half shell
2 cups panko bread crumbs
In a large saucepan, cook bacon over medium heat until crisp. Remove from the pan and let it drain on paper towels, reserving 1 tablespoon of drippings in the pan. Add butter to the pan and stir in shallot and garlic, and cook until tender. Add white wine, and cook until the wine evaporates.
Add cream, and bring to a simmer. Add Brie, cream cheese, and Parmesan, stirring until melted and combined. Strain the mixture through a fine-mesh sieve. Cover and refrigerate until cold, up to 5 days.
Preheat oven to 450 degrees.
Pour rock salt onto a rimmed baking sheet. Place oysters on rock salt. Top each oyster with about 2 tablespoons Brie sauce and 2 tablespoons bread crumbs.
Bake until browned and bubbling, 10 to 15 minutes. Crumble reserved bacon and sprinkle it over the oysters.
Make a fabulous lunch for your Valentine that is simple, yet oh-so-delicious.
Shrimp and Oyster Po-Boy
My favorite version of the greatest remoulade sauce on the entire planet is the inspiration of chef Mario Batali, the award-winning chef behind 25 restaurants. This is a fun and delicious sandwich, easy to make and the sauce is fabulous on shrimp salads and as a topping for all kinds of fish dishes and fried fish sandwiches.
Make the remoulade sauce first.
For the remoulade:
1 1/2 cups mayonnaise
1/4 cup Creole mustard
zest and juice of 1 lemon
1 tablespoon Spanish paprika
2 teaspoons prepared horseradish
1 teaspoon sweet pickle juice or sugar
1 teaspoon hot sauce
2 scallions, minced
1 rib celery, cut into fine brunoise or tiny cubes
1 tablespoon capers, chopped fine
Mix everything together, cover, and refrigerate to allow the flavors to blend.
For the Shrimp and Oysters:
4 cups peanut oil, for frying
1 cup all-purpose flour
3 tablespoons Old Bay seasoning
2 large eggs
1/2 cup Texas Pete hot sauce
16 medium shrimp, peeled and deveined
16 oysters, shucked
4 soft hoagie rolls
Heat the oil in a heavy-bottomed pot until it registers 365 degrees on a deep-fry thermometer.
Place flour and Old Bay in a shallow bowl and mix well. In a small bowl, beat the eggs, then add the hot sauce and beat again. Dip the shrimp in the egg mixture, letting any excess drop off then dredge them in the flour mixture.
Place just a few shrimp into the. oil at a time and cook until golden brown, about 1 minute. Using a slotted spoon, remove the shrimp and drain on paper towels and repeat until all are cooked.
Dredge the oysters in the same flour mixture and drop just a few at a time into the oil for a minute until golden. Drain on paper towels.
Split and toast the hoagie rolls and spread both sides generously with the remoulade sauce. Garnish with lettuce, tomatoes and season with salt and pepper and a splash of red wine vinegar.