Local oyster farms provide environmental benefits, economic stimulus and a taste of the Gulf to the Coastal Bend. Texas Oyster Ranch, Big Tree Oysters, Blackjack Point Oyster Company and other newcomers promote diversity by providing habitats for diverse marine life, and even improve water quality by filtering out pollutants.
When cooked, oysters can actually be enjoyed throughout the summer. Try oysters from each farm for their distinct flavors, textures and finishes. By maintaining balance and reducing the drain on the environment, sustainable oyster farming promotes long-term ocean health and offers a local delicacy year-round. With that in mind, after purchasing from one of the local farmers and suppliers mentioned above, try one of these delicious oyster-focused recipes.
Oyster Dressing Stuffed Mushrooms
4 Entree Servings
- Prep time: 10 minutes
- Cook time: 55 minutes
Ingredients:
- 4 large portobello mushrooms
- 10 tablespoons unsalted butter, divided
- 2 green onions, finely chopped
- 1/4 large green bell pepper, finely chopped
- 3/4 baguette, chopped and toasted
- 1/2 pint shucked oysters, coarsely chopped, with liquid reserved
- 1 lemon, juiced
- 1/2 tablespoon hot sauce
- 2 tbsp fresh flat leaf parsley, finely chopped
- 1/2 tablespoon fresh sage, finely chopped, or 1/2 teaspoon ground sage
- 3/4 teaspoon sea salt
- 1/4 cup chicken broth
Directions:
Heat oven to 350°F. Scoop the gills and stems from the mushrooms. Slowly remove the bottom of the mushroom until only the white flesh remains.
Melt 6 tablespoons butter in a large sauté pan over medium heat. Add onion and bell pepper. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes.
Transfer cooked vegetables to a large bowl and stir in toasted bread, oysters, lemon juice, hot sauce, parsley, sage and salt. If dressing seems too dry, add up to 2 tbsp oyster liquid and 1/4 cup chicken broth; mixture should be moist.
Spoon dressing into mushroom caps. Cut remaining 4 tablespoons butter into small pieces and scatter over top and around the mushrooms. Bake until top and sides are browned, 40 to 45 minutes.
Oyster and Crab Dip
Serves 6
- Prep time: 8 minutes
- Cook time: 20 minutes
Ingredients:
- 8-ounce package cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup green onion, chopped
- 1/4 cup capers, chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon hot sauce
- 1/2 of a lemon, juiced
- 1/2 cup white cheddar cheese, shredded
- 3/4 cup gruyere, shredded
- 1/2 pound lump crab meat
- 8 ounces of oysters, drained and chopped
Directions:
Preheat oven to 400˚F.
In a standing mixer fitted with the whisk attachment, beat the cream cheese until smooth. Whisk in mayo, sour cream, garlic, green onion, capers, Old Bay seasoning, salt, hot sauce and lemon juice.
Stir in cheeses, crab meat and oysters and transfer to a 2-quart baking dish.
Bake for about 20 minutes or until the top is golden and bubbly. Serve warm, with slices of toasted baguette.
