Oysters Everyway Recipe
raw, cocktail sauce, hot sauce; dressed, papaya, fresno, nam chim; smoked, chilis, lemongrass; fried, gribiche, caper; roasted, watercress, bacon, spinach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Raw Oysters
Dressed Oysters
Smoked Oysters
Fried Oysters
Roasted Oysters
Method
Raw Oysters
- 1
Prepare Raw Oysters
Shuck the oysters carefully, keeping the liquid inside. Serve immediately on a bed of ice.
- 2
Serve with Sauces
Provide cocktail sauce and hot sauce on the side for dipping.
Dressed Oysters
- 3
Prepare Dressed Oysters
Shuck the oysters and place them on a serving plate.
- 4
Make Papaya Salsa
Dice the papaya and Fresno chili. Mix with Nam Chim dressing to create a fresh topping.
- 5
Top Oysters
Spoon the papaya mixture over each oyster and serve.
Smoked Oysters
- 6
- 7
Add Flavoring
Sprinkle chili flakes and add lemongrass stalks directly on the oysters while smoking.
- 8
Smoke Oysters
Smoke oysters for 10-15 minutes until cooked through and infused with flavor.
Fried Oysters
- 9
Prepare Oysters
Shuck the oysters and set them aside.
- 10
- 11
Fry Oysters
Heat oil in a frying pan over medium heat. Fry the oysters until golden brown, approximately 2-3 minutes per side.
- 12
Serve with Gribiche
Serve the fried oysters with gribiche sauce and sprinkle capers on top.
Roasted Oysters
- 13
Prepare Oysters for Roasting
Shuck the oysters and place them on a baking sheet.
- 14
Add Toppings
Chop the bacon and sauté until crispy. Mix with watercress and spinach, then spoon the mixture over the oysters.
- 15
Roast Oysters
Roast in a preheated oven at 375°F (190°C) for 10-12 minutes or until the oysters are cooked and the toppings are golden.