Oyster Recipes from Our Partners
Oysters Embargo
Enjoy them at Embargo Restaurant – 453 Main Street Hyannis, MA 02601 508-771-9700
Ingredients
- 8 East Dennis Oysters™
- 2 Tablespoons fresh grated Romano cheese
- 2 Tablespoons pepper Boursin cheese
- 1 Tablespoon bacon, fried and finely diced
- 1/2 teaspoon of a combination habanera, cayenne and jalapeno peppers, finely minced
Directions
1. Shuck the oysters with an oyster knife.
2. Place oysters in a metal baking pan lined with a sheet of aluminum that you can crinkle up between the oysters to hold them steady if necessary.
3. Mix remaining ingredients together and divide evenly among the 8 oysters.
4. Bake at 375 degrees for 10 minutes.
5. Broil for 1 minute to brown the top.
Sybil's Oyster Stew
Submitted by Earl, a regular at Chapin’s Raw Bar
Ingredients
- 1 pint light cream
- 2 Tablespoons butter
- Pinch nutmeg
- 1 pint (or more!) East Dennis Oysters™ and the liquor
Directions
1.Bring cream to a simmer in a double boiler.
2.Add butter and nutmeg.
3.Add East Dennis Oysters™ and liquor
4.Serve when oysters curl and rise to the top. Oyster crackers are good floating in the bowl as well!
Oysters Scargo
Submitted by Scargo Cafe – 799 Main Street Dennis, MA 02638 508-385-8200
Ingredients
- about 2-3 small cans artichoke hearts drained well cut into quarters
- 8 ounces steamed and chopped fresh, baby spinach
- 8 ounces softened cream
- 4 ounces swiss, domestic cheese
- 4 ounces white cheddar cheese
- 1 cup loose (not packed) grated parmesan cheese
- 1 cup heavy duty mayonnaise
- 1 tsp peeled cloves whole garlic
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 30 fresh East Dennis Oysters™
- 1 cup bread crumbs toasted & lightly buttered
- 8 slices of bacon cut into 3 or 4 pieces each
Directions
1. Drain Artichoke hearts, and pat dry with a towel.
2. Steam spinach until slightly tender and let cool.
3. Combine softened cream cheese, shredded Swiss and shredded cheddar cheese and blend mixture by hand or combine in food processor until well blended and smooth
4. Place mixture in large mixing bowl, add grated parmesan cheese, mayonnaise, garlic, salt, pepper, mix well by hand.
5. Quarter artichoke hearts and chop steamed spinach.
6. Add to artichokes and spinach to mixture and stir until evenly combined
7. Make sure oysters outer shells are scrubbed and rinsed, then open and loosen them.
8. Leave the oyster in the “cupped” shell half and dispose of flat shell half.
9. Drain each oyster of excess liquid before stuffing
10. Cover each oyster in the cupped shell with a large spoonful of filling being sure to secure the filling firmly around the sides like putty holding the oyster in place. Evenly crown filling over the shell
11. Sprinkle each stuffed shell with buttered bread crumbs or cracker crumbs
12. Top each oyster with a small 2” piece of raw bacon.
13. Bake stuffed oysters in the oven at 400-425 for 7-10 minutes or until golden brown.
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