Type what you have

Ingredients

• ✓ oyster
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• cream cheese
• worcestershire sauce
• lemon pepper

Instructions

1. 1 Mash oysters with a fork in a large bowl. Mix in cream cheese, Worcestershire sauce, and lemon pepper until well combined.

By MOLLYB111

Ingredients

• ✓ oyster
• butter
• chipotle pepper in adobo sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place butter in a small bowl. Stir in chipotle pepper and set aside.
3. 3 Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• bacon
• sugar
• soy sauce
• garlic

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
4. 4 Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

By Ketura

Ingredients

• ✓ oyster
• tomato juice
• horseradish
• black pepper
• vodka
• lemon

Instructions

1. 1 Mix tomato juice, horseradish, and pepper in a large bowl until well combined.
2. 2 Pour 1/2 shot of tomato juice mixture into 12 small glasses. Add a shot of vodka to each glass. Place 1 raw oyster in each glass and garnish with a lemon wedge.

By Lindsay

Ingredients

• ✓ oyster
• bacon
• salt
• black pepper
• paprika
• parsley

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
2. 2 Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
3. 3 Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.

By GloryB

Ingredients

• ✓ oyster
• cherry wood chip
• salt
• worcestershire sauce

Instructions

1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Add wood chips according to manufacturer's instructions.
2. 2 Shuck oysters. Discard top shells; wash and save bottom shells. Transfer oysters and juice (liquor) to a bowl; add salt and let marinate for 20 minutes.
3. 3 Drain oysters and discard juice. Place each oyster into a clean bottom shell.
4. 4 Place oysters in shells directly onto the preheated smoker grate; smoke for 1 ½ hours.
5. 5 Transfer oysters and shells to a platter. Top each with a dash of Worcestershire sauce; serve.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• water
• hot sauce
• parsley flakes
• butter

Instructions

1. 1 Pour water into a multifunctional pressure cooker (such as Instant Pot) and set the trivet inside. Place oysters on the trivet. Close and lock the lid. Select the Steam function according to the manufacturer's instructions; set the timer for 2 minutes. Allow 15 minutes for pressure to build.
2. 2 Meanwhile, stir hot sauce and parsley into melted butter until well combined.
3. 3 Release pressure using quick release according to manufacturer's directions, 3 to 5 minutes.
4. 4 Carefully open oysters using a spoon; set on a serving plate. Spoon butter over top.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• butter
• cilantro
• garlic
• shallot
• lime juice
• chile-garlic sauce
• lime juice

Instructions

1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
2. 2 Preheat a grill for high heat.
3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

Ingredients

• ✓ oyster
• vegetable oil
• celery
• onion
• bread crumb
• parsley
• egg
• salt
• poultry seasoning
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add celery and onion; stir until tender, about 5 minutes.
3. 3 Mix in bread crumbs and parsley; remove from the heat. Stir in oysters, eggs, salt, poultry seasoning, thyme, and pepper. Add enough reserved oyster liquid to moisten mixture, stirring until well combined.
4. 4 Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until the top is golden, and a knife inserted into the center comes out clean, about 45 minutes. Serve warm.

By Stephanie Holt

Ingredients

• ✓ oyster
• egg
• parmesan cheese
• heavy cream
• basil
• oregano
• black pepper
• hot pepper sauce
• olive oil
• butter
• parsley

Instructions

1. 1 Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Whisk eggs together in a bowl; whisk in 1 tablespoon Parmesan cheese, cream, basil, oregano, black pepper, and hot sauce.
3. 3 Heat oil in a skillet over medium-high heat. Add butter; melt and swirl to evenly coat the skillet. Add oysters; brown, about 1 minute per side. Reduce liquid a bit, about 30 seconds more.
4. 4 Slowly pour egg mixture over oysters, keeping oysters evenly distributed in the skillet; cook for 30 seconds. Shake skillet slightly, do not stir. Cook until bottom and sides of eggs begin to set, about 3 minutes; sprinkle remaining cheese on top. Transfer skillet to the broiler.
5. 5 Cook in the preheated broiler until eggs begin to puff around edges and top is nicely browned, 5 to 7 minutes. Remove from broiler; sprinkle with parsley. Cut into wedges; serve immediately.

By Cazuela

Ingredients

• ✓ oyster
• butter
• saltine cracker
• heavy cream
• worcestershire sauce
• cream-style corn

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
2. 2 In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
3. 3 Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
4. 4 Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

By Becky Pearl

Ingredients

• ✓ oyster
• cracker
• bread crumb
• butter
• salt
• black pepper
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
2. 2 Combine cracker crumbs and bread crumbs in a medium bowl; stir in melted butter until combined.
3. 3 Sprinkle a thin layer of crumb mixture into the bottom of the prepared baking dish. Layer 1/2 of the oysters over crumbs, then sprinkle with salt and pepper. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat this step once more, covering the top layer with remaining crumb mixture.
4. 4 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By Debbie Thomas

Ingredients

• ✓ oyster
• bacon
• butter
• onion
• garlic
• mushroom
• white wine
• chicken stock
• stuffing cubes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
3. 3 Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
4. 4 Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
5. 5 Bake in preheated oven until golden brown on top, about 30 minutes.

By rhondarella

Ingredients

• ✓ oyster
• cornbread mix
• butter
• onion
• celery
• egg
• black pepper
• poultry seasoning
• sage
• chicken broth

Instructions

1. 1 Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
3. 3 Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
4. 4 Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
5. 5 Bake uncovered in the preheated oven 45 minutes.

By DUNCANS FAVORITES

Ingredients

• ✓ oyster
• sweet potato
• corn bread mix
• spicy pork sausage
• butter
• celery
• green onion
• onion
• parsley

Instructions

1. 1 Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
2. 2 Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. 3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
4. 4 Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. 5 Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

By Jessica

Ingredients

• ✓ oyster
• butter
• garlic
• salt
• white pepper
• milk
• half-and-half
• parsley
• cayenne pepper
• sherry wine

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
2. 2 When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.

By Kathi Harrison Smith

Ingredients

• ✓ oyster
• butter
• celery
• sage
• poultry seasoning
• chicken broth
• water
• margarine
• cornbread stuffing mix
• black pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 Cook the dressing until hot and the flavors have blended, about 5 minutes.

By nikkiw87

Ingredients

• ✓ oyster
• butter
• sriracha sauce
• garlic
• green onion
• cilantro
• lime juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
2. 2 Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
3. 3 Bake oysters in the preheated oven until they open slightly, about 10 minutes.
4. 4 Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
5. 5 Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

By RFalgout

Ingredients

• ✓ oyster
• evaporated milk
• water
• butter
• salt
• black pepper

Instructions

1. 1 Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
2. 2 Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
3. 3 Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

By Chris Braddy

Ingredients

• ✓ oyster
• celery
• onion
• cornbread
• turkey giblet
• parsley
• basil
• salt
• paprika
• sage
• nutmeg
• egg
• chicken stock

Instructions

1. 1 In a skillet, saute the celery with the onions until the onions are translucent.
2. 2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
3. 3 Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

By Erika Michael

Ingredients

• ✓ oyster
• fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ oyster
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
3. 3 Combine flour, salt, and pepper in a shallow bowl. Place eggs in another bowl. Place bread crumbs in a third bowl.
4. 4 Dredge oysters in flour mixture, then dip in egg and roll in bread crumbs to coat thoroughly.
5. 5 Cook oysters, 5 at a time, in hot oil until golden brown, about 2 minutes. Drain on a paper towel-lined plate. Serve hot.

By Christine

Ingredients

• ✓ oyster
• bacon
• vegetable oil
• all-purpose flour
• milk
• worcestershire sauce
• cajun seasoning
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
2. 2 Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
3. 3 Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
4. 4 Bake in preheated oven for 30 minutes, until crust is golden.

By KTEEKIMO

Ingredients

• ✓ oyster
• whole grain baguette
• olive oil
• brie cheese
• butter
• salt
• pepper
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.
2. 2 Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.
4. 4 Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.

By AZ

Ingredients

• ✓ oyster
• saltine cracker
• butter
• cayenne pepper
• salt
• black pepper
• parsley
• heavy cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
3. 3 Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
4. 4 Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
5. 5 Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ oyster
• butter
• celery
• shallot
• half-and-half
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.
3. 3 Heat half-and-half in a large pot over medium-high heat. Add celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.
4. 4 Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.

By BUDDYMO

Ingredients

• ✓ oyster
• mirin
• sake
• soy sauce
• rice wine vinegar
• wasabi powder
• quail egg
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ oyster
• butter
• onion
• bread cube
• celery
• salt
• black pepper
• thyme
• poultry seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
3. 3 Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

By Judy7905

Ingredients

• ✓ oyster
• pork sausage
• bread stuffing mix
• celery
• onion
• butter
• turkey broth
• salt
• pepper
• creole seasoning

Instructions

1. 1 Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. 2 In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. 3 Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

By Stephanie