Tasty oyster recipes to savor

I am not a fan of winter. Being from the deep south, I am not a cold weather person. There are, however, a few things I look forward to during winter. Christmas is my favorite holiday. When it comes to food, oysters reach their peak during the cold winter months.

Today, I want to share with you a couple of recipes featuring my favorite bivalve. The first is a sandwich, Fried Oyster BLT. The second one is considered a fancy appetizer, Baked Oysters with Andouille Cream. So, after we open our oysters, Let’s head to the kitchen!

Fried Oyster BLT

Fried oysters make a great sandwich. What better to add to a traditional BLT than to add some plump fried oysters to it?

Canola oil, for frying

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon cayenne pepper (optional)

12 fresh oysters, shucked and drained

1/4 cup mayonnaise

3 teaspoons Sriracha sauce (optional)

4 slices Texas toast

4 slices applewood-smoked bacon, cooked

2 slices of tomatoes

2 leaves green leaf lettuce

In a heavy-bottomed skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350℉.

In a medium bowl, stir together flour, cornmeal, salt, granulated garlic, granulated onion, and cayenne pepper until combined. Dredge oysters in flour mixture, shaking off the excess.

Fry until golden brown, about 3 minutes. Remove oysters with a slotted spoon, and let drain on a plate lined with paper towels.

In a small bowl, combine mayonnaise and Sriracha sauce. Spread mayonnaise mixture over one side of each bread slice. Top half of bread slices with oysters, bacon, tomato, and lettuce. Cover with remaining bread slice, spread side down.

Baked Oysters with Andouille Cream

Baked oysters are prevalent on New Orleans restaurant menus. You can find many different variations around town. Here’s a new one using one of my favorite ingredients, andouille sausage.

3 ounces andouille sausage, finely diced

2 tablespoons minced shallots

1 clove garlic, minced

1 teaspoon all-purpose flour

1/2 cup half-and-half

1/4 teaspoon fresh lemon juice

1/8 teaspoon hot sauce (optional)

1/4 teaspoon ground black pepper, divided

6 tablespoons Panko breadcrumbs

1 tablespoon butter, melted

1/8 teaspoon kosher salt

12 fresh oysters on the half shell (see note below)

Lemon wedges, to serve

Garnish: shredded Parmesan cheese, chopped fresh parsley

Preheat oven to 350℉.

In a medium skillet, cook andouille over medium heat until lightly browned, about 4 minutes. Add shallots and garlic; cook for 1 minute. Add flour; cook, stirring constantly, for 1 minute. Stir in half-and-half; bring to a boil, and cook until thickened, about 1 minute. Remove from heat; stir in lemon juice, hot sauce, and 1/8 teaspoon pepper.

In a small bowl, combine bread crumbs, melted butter, salt and remaining 1/8 teaspoon pepper.

On a rimmed baking sheet, arrange oysters. Spoon andouille mixture evenly over oysters. Sprinkle bread crumb mixture evenly over andouille mixture.

Bake until golden brown and oysters are plump, 8 to 10 minutes. Serve with lemon wedges. Garnish with cheese and parsley; if desired.

Note: If you don’t have oysters in their shells, you can substitute a ramekin or stainless steel oyster shells for them.

I know that many people do not like oysters. Whoever first opened an oyster and saw the meat inside must have really been hungry to eat the odd looking mollusk. I, for one, am glad they did. Oysters are an excellent source of zinc, iron, calcium, and other vitamins. If you are adventurous, add them to your diet. There are many way to prepare them. I know you will find a favorite dish including oysters.