Recipes with oyster liqueur
11 recipes
Curried Oysters with Banana Salsa
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
Best Escalloped Oysters
Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.
Benne-Oyster Soup
A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.
Southern Oyster Soup
Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.
Trout Marguery
Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.
Fried Oysters Wrapped in Bacon
Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.
Oyster-Mushroom Chowder
Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.
Quick Oyster Pickup
A tasty seafood side dish made with oyster liqueur and cream of leek soup.
Oyster Artichoke Bisque
Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.
Marguery Sauce
Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.
Grand Central Oyster Stew
Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.
A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.
Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.
Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.
Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.
Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.
A tasty seafood side dish made with oyster liqueur and cream of leek soup.
Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.
Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.
Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.
