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Cooking with oysters

Discussion in 'Epi-Paleo Recipes' started by Christine_L, Jan 8, 2019.

  1. Obviously raw is best and easiest to eat! However I bought a few bags of frozen oysters for cold winter days. In searching with the best way to optimize flavor and fat when cooking, I found this very enjoyable looking list of oyster recipes with easily interchangeable ingredients for seasonal eating. Enjoy!

    https://www.saveur.com/article/-/Oyster-Recipes#page-33

    Specifically...

    Baked oysters with bacon and spinach
    https://www.saveur.com/article/Recipes/Saveur-100-2011-Baked-Oysters-with-Bacon-and-Spinach

    Oysters with vinegar and prosecco
    https://www.saveur.com/article/recipes/Saveur-100-2011-Highlands-Oyster-Mignonette

    Pork and oyster meatballs! (sans canola oil and other gnarly stuff) I picture this as garlicky meatballs
    https://www.saveur.com/article/Recipes/Pork-Oyster-Meatballs

    Seafood cocktail - Spanish style
    https://www.saveur.com/article/Recipes/vuelve-a-la-vida

    Oyster bacon omelette (sans bread crumbs)
    https://www.saveur.com/article/Recipes/Hangtown-Oyster-Bacon-Omelette

    Oyster stew (I made something like this previously and it was very very good!)
    https://www.saveur.com/article/Recipes/Oyster-Stew

    Shrimp and oyster Perloo - New Orleans inspired
    https://www.saveur.com/article/Recipes/Shrimp-and-Oyster-Perloo-1000068222
     

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