Enjoy them at Embargo Restaurant – 453 Main Street Hyannis, MA 02601 508-771-9700
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.
Submitted by Earl, a regular at Chapin’s Raw Bar
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!
Submitted by Scargo Cafe – 799 Main Street Dennis, MA 02638 508-385-8200
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.