OysterFest!

Notes from Liz:  The weekend after Columbus Day is always OysterFest in Wellfleet.  Wellfleet is known around the world for its oysters.  OysterFest is a two day celebration of the oyster and shellfishing in Wellfleet.  With a $15.00 license, I can gather 1 bushel of oysters per week at specified locations-year round.  In summer, oysters on the half shell is the only way to eat them, fresh from the sea with a little sauce and lemon.  In winter, I like Oysters  Bienville and Oyster Stew.  Here are my oyster recipes.

Oysters on the Half Shell
with Cocktail Sauce and Lemon Juice

Scrub oysters with brush.  Shuck oysters
with oyster knife.  Run the knife under
the oyster to loosen it from the shell.
Place on platter.  Refrigerate oysters
while you prepare the sauce.

Cocktail Sauce

3/4 cup ketchup
2 TBS Worcestershire Sauce
2 TBS Fresh squeezed Lemon Juice
3 TBS Horseradish, grated (from a jar
is fine!)
Mix well, serve with lemon wedges

The Sorrell Family at OysterFest

Oysters Bienville 


Ingredients


24 shucked oysters, reserve oyster liquor and
save deep shells
3/4 cup chicken stock (boxed or canned or homemade)
4 TBS butter
1/4 cup finely chopped mushrooms
1/4 cup finely chopped shallots
2 egg yolks
1/2 cup light cream
1 cup chopped cooked shrimp/and or back fin crabmeat
3 TBS dry Sherry
1/4 tsp black ground pepper
1/4 tsp Cayenne pepper
1 cup bread crumbs (Panko style is very good)

Preparation

Drain the oysters and set them aside in their shells.  Strain and reserve 1/4 cup oyster liquor ( a coffee filter is a good strainer).  Add the liquor to the chicken stock and heat in a small sauce pan.  Melt the butter in another saucepan and saute the mushrooms and shallots until tender.  Whisk in the flour and cook until bubbling.  Remove from heat and whisk in the stock mixture.  Return to heat and boil stirring constantly, until the sauce thickens.  Simmer for 3 minutes.  Whisk egg yolks and cream in a bowl.  Whisk in 1/2 cup of the heated sauce, a spoonful at a time.  Then slowly beat in the remaining sauce.  Transfer the enriched sauce to the saucepan.  Place over medium heat and stirring carefully, bring to a simmer.  Add the shrimp or crabmeat and Sherry.

Arrange the oysters in their shells on a baking sheet.  Distribute the seafood sauce over the oysters and top with bread crumbs.  Bake at 450 degrees for 5-8 minutes until the sauce is bubbling and the bread crumbs are lightly browned.

Serves 4-6 as an appetizer


Oyster Stew

Oyster Shuck-Off

36 shucked oysters and liquor
1 quart light cream
8 Tablespoons butter
Salt, Worcester Sauce, Paprika, Tabasco

Remove the oysters from their shells; strain and reserve 1 cup of the oyster liquor.  Heat the liquor and cream in a saucepan (do not boil).  Melt the butter in another saucepan.  When it froths, add the oysters and stir gently until they are hot an the edges begin to curl (do not over cook).  Stir in the cream mixture, season to taste with salt, Worcester Sauce, Paprika, and/or Tabasco.

Serves 4-6