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Eating Oysters

Eating Oysters

Throughout the next few months, as the waters turn colder, oysters will continue growing and feeding to become their biggest, plumpest and best selves.

And, according to at least one of our customers, cool weather just seems to call for an oyster roast paired with plenty of beer.

“Well, you can serve any beverage you want to,” said an oyster lover in our market last week. “As long as it’s beer,” he added.

However, others do enjoy the taste of oysters with water or chilled white wine.

Some of our oyster-loving customers are searching for the briniest (aka saltiest) oyster we have, while others prefer a more moderate taste of salt

Weather and location dictate the amount of salt in our oysters. We are lucky to live in an area where we can harvest plump, luscious oysters from a range of very salty to not-quite-as-salty water.

Our market carries several types of oysters to provide a rich and diverse eating experience.

Oyster stuffing has been around for centuries. Recipes for the tasty and filling dish can be found in British cookbooks dating to the 17th and 18th centuries. So, of course, immigrants to America continued the tradition upon discovering heaps of oysters in their new homeland. Here’s a simple recipe guaranteed to add zest and flavor to your Thanksgiving table.

Easy Oyster Stuffing Recipe:

oyser-stuffing

2 tablespoons butter
1/4 teaspoon dried sage
1 (14.5 ounce) can chicken broth 1/4 cup margarine1
1 teaspoon ground black pepper
1/2 cup chopped celery
1/4 teaspoon poultry seasoning
2/3 cup water
(6 ounce) package dry cornbread stuffing mix
16 oz oysters (Our select oysters or our already shucked oysters) Drain oysters, but save the liquid.

Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes.

Stir in sage and poultry seasoning. Remove from heat.

Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted.

Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired.

Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.

Cook the dressing until hot and the flavors have blended, about 5 minutes. (From Allrecipes.com)

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