Ingredients Seafood Shellfish Oysters 18 of Our Favorite Oyster Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 25, 2023 Trending Videos Close this video player Photo: Photo by Andrew Bui / Food Styling by Max Rappaport These oyster recipes are destined to shine on your table throughout the year — not just in months ending in "r". Oysters are spectacular when served on the half-shell with a squeeze of citrus, but also make the meal when grilled, fried, stirred into soup like this Smoky Oyster Chowder with Bacon, Rosemary, and Fennel, or even dried then softened, as for these Lettuce Wraps with Dried Oysters. We've got loads of ways to cook and serve the briny delicacies; scroll on for more oyster recipes to celebrate the mollusk. 01 of 18 Poached Oysters with Pickled Cucumber and Caviar © John Kernick At The Sportsman in England, chef Stephen Harris celebrates the restaurant's close proximity to the beach and some of the best oyster beds in the country. Here he poaches the oysters in their own liquor before putting them back in the shells and topping with creamy beurre blanc, tangy pickled cucumber, and briny caviar. Get the Recipe 02 of 18 Oysters on the Half Shell with Rosé Mignonette © Michael Turek Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé. Get the Recipe 03 of 18 Grilled Oysters with Spicy Tarragon Butter © Ngoc Minh Ngo Chef Bobby Flay tops his oysters with a blend of butter, tarragon, and hot sauce, then returns them to the grill so the butter melts into little pools in the shells. Get the Recipe 04 of 18 Shrimp and Smoked Oyster Chowder © John Kernick There are several tricks to this terrific chowder from chef Linton Hopkins of Holeman and Finch Public House in Asheville, North Carolina. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor. Get the Recipe 05 of 18 Barbecued Oysters with Smoky Uni Butter Photo by Andrew Bui / Food Styling by Max Rappaport Briny uni and acidic lemon combined with smoky paprika and rich butter make an extraordinary flavored butter to top oysters before roasting. If shucking oysters isn't your thing, ask your fishmonger to do the job for you. Get the Recipe 06 of 18 Oysters with Yuzu Kosho Mignonette Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen This simple chilled appetizer combines citrusy and slightly spicy yuzu kosho with briny oysters on the half shell. Yuzu kosho is an intensely flavored fermented Japanese condiment that’s made with yuzu, chiles, and salt. When mixed with mild rice vinegar and shallot, it’s transformed into a mignonette-style condiment that complements both East and West Coast oysters. Get the Recipe 07 of 18 Oysters Rockefeller Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen First created at Antoine's Restaurant in New Orleans in 1899, this famous baked oyster dish was named for the Rockefeller family because of its incredibly rich sauce. Try making it at home with star chef Emeril Lagasse's expert recipe. Get the Recipe 08 of 18 Oyster Casserole with Cracker Crumbs Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer In this quick, simple recipe from Marion Cunningham's iconic The Fannie Farmer Cookbook, tender and juicy oysters are drizzled with a bit of cream and hot sauce, then baked under a sumptuous, buttery crumb mixture for a bit of crunch. Serve this dish as an appetizer for a dinner party, or as a side dish with ham or turkey. For individual servings, the mixture can be divided among four ramekins instead of a large baking dish. Get the Recipe 09 of 18 Andouille, Crab, and Oyster Gumbo © Con Poulos This sensational seafood-packed gumbo comes from TV personality and F&W contributor Andrew Zimmern. It's terrific in its simplicity, with a foolproof roux (the mix of fat and flour that is the basis for all gumbos) that requires just 15 minutes of stirring instead of the usual hour. Get the Recipe 10 of 18 Grilled Oysters with Chorizo Butter © Cedric Angeles No shucking necessary: Once the oysters open on the grill, simply top them with chef David Kinch's smoky, tangy butter. Get the Recipe 11 of 18 Oyster Tartare Sauce with Potato Chips © Michael Turek This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture, then serves the dip with potato chips. Get the Recipe 12 of 18 Taiwanese Oyster Omelet Antonis Achilleos Chef Ruth Reichl discovered that this wonderful combination of flavors tastes even better made with small, freshly shucked oysters. If you want to save a little time, pick up some sweet chile sauce from your local Asian market. Or, follow her recipe, which makes more than what you need for these omelets and keeps for months in the refrigerator. Get the Recipe 13 of 18 Clam and Oyster Pan Roast © Christina Holmes This brothy, aromatic seafood dish from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, weaves steamed clams with traditional New Orleans creamed oysters. It's hearty but not heavy, and the winter greens make it a full meal. Crusty bread is a must for sopping up the coveted broth. Get the Recipe 14 of 18 Lettuce Wraps with Dried Oysters © DL Acken "The Chinese love to play on the sound of the words, and the sound of the word 'oyster' is similar to the term 'good business,'" says cookbook author Kei Lum Chan. "So an oyster dish is popular to start Chinese New Year." Get the Recipe 15 of 18 Steak Tartare with Smoked Oyster Aïoli Greg DuPree For her steak tartare, 2018 F&W Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. The smoked oyster aïoli adds muscle and brightness, and it’s easy to make (it takes about a minute in a blender). Get the Recipe 16 of 18 Smoky Oyster Chowder with Bacon, Rosemary, and Fennel © MARCUS NILSSON This velvety chowder from chef Dylan Fultineer is thickened with a classic flour and butter roux. He packs it with plump oysters and tender fingerling potatoes and adds a kick of heat from dried red chiles. For extra flavor, he uses bacon from Benton's Smoky Mountain Country Hams in Tennessee, which is famous for its intense smokiness. Get the Recipe 17 of 18 Fried Oysters with Remoulade Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley These crunchy fried oysters are an elegant, fun appetizer. They're served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard — the perfect dipper for the crispy oysters. Get the Recipe 18 of 18 Montauk Scallop and Oyster Pan Roast © Stephanie Meyer Scallops and oysters are an ideal briny, oceanic duo, and this recipe marries them perfectly. "In larger portions, it's a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs," says chef Andrew Zimmern. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit