Oyster recipe collection

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Louisiana seafood gumbo with shrimp, oysters, crab, smothered okra, and a deep-brown roux. Cajun-style one-pot bayou supper served over rice.

Plump oysters wrapped in crispy bacon, seasoned with paprika and parsley, then baked until the bacon crisps for a classic British appetizer.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

Slow-roasted duck stuffed with oyster bread dressing and basted with a lemon-butter-thyme mixture until golden and crispy. A showpiece roast for holiday dinners and special occasions.

Gulf Coast shrimp Mornay with scallops and oysters in a rich three-cheese sauce topped with buttery cracker crumbs. Named for Alabama's shrimping capital, this is Southern seafood luxury at its finest.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Shellfish stew alla Tarantina, a Southern Italian seafood feast of mussels, clams, shrimp, calamari, and oysters in a garlicky tomato-and-wine broth, ladled over bread to soak up every drop.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

This is from Trader Vic's restaurants. We no longer have one here, unfortunately. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and DON'T sweeten the whipped cream!

If you want a healthy, light and good taste recipe, this one will let you feel satisfied.