{"id":9252,"date":"2017-12-11T09:52:35","date_gmt":"2017-12-11T14:52:35","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=9252"},"modified":"2024-08-20T14:58:06","modified_gmt":"2024-08-20T18:58:06","slug":"mariners-menu-falling-for-oysters","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-falling-for-oysters\/","title":{"rendered":"MARINER’S MENU: Falling for Oysters"},"content":{"rendered":"\n\n\n\n\n

As the eldest of three girls, I\u2019ve always been the most adventurous with food \u2014 especially seafood. I always was the first to try shrimp, lobster, fried crawdads and any sushi I could get my hands on. Growing up close to the southern California coast, I took advantage of the easy access I had to fresh seafood.<\/p>\n\n\n\n

But it wasn\u2019t until I moved across the country to North Carolina that I learned of the complex process of how the seafood I\u2019ve always enjoyed made its way to me from the coast.<\/p>\n\n\n\n

Most of what I\u2019ve learned about seafood has come from working with North Carolina Sea Grant due to the team\u2019s partnerships with fishing communities and industries. These glimpses of what it takes to make seafood available throughout the state have changed my own perspective about seafood, and have reinforced my interest in N.C. seafood.<\/p>\n\n\n\n

I\u2019ve become particularly interested in oysters. Wild harvest boosts the bivalves\u2019 availability during the fall and winter seasons.<\/p>\n\n\n\n

Whether on the West or East coast, or anywhere in between, these oyster recipes from Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em> are sure to impress even the least adventurous holiday guest with their fresh simplicity.<\/p>\n\n\n\n

Mariner\u2019s Menu<\/em> by Joyce Taylor can be purchased from ncseagrant.ncsu.edu\/bookstore<\/em><\/a> or at your local bookstore. Visit the Mariner\u2019s Menu blog at marinersmenu.org<\/a><\/em> for more recipes and updates. \u2014 M.I.<\/p>\n\n\n\n

GARLIC BUTTER OYSTERS<\/h2>\n\n\n\n
\"\"
Garlic Butter Oysters<\/figcaption><\/figure>\n\n\n\n
    \n
  • 24 oysters in shell<\/li>\n\n\n\n
  • 2 teaspoons pressed or minced garlic<\/li>\n\n\n\n
  • 4 tablespoons chopped fresh parsley<\/li>\n\n\n\n
  • 2 tablespoons butter<\/li>\n\n\n\n
  • 4 tablespoons fresh bread crumbs<\/li>\n<\/ul>\n\n\n\n

    Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place 1\/2 teaspoon garlic\/parsley mix on top of each oyster. Place 1\/2 teaspoon crumbs over each. Top each with 1\/4 teaspoon butter. Broil about 4 inches from heat source until oysters are done and crumbs are brown, about 8 to 10 minutes. Serves 4.<\/p>\n\n\n\n

    BAKED OYSTERS WITH BACON<\/h2>\n\n\n\n
    \"\"
    Baked Oysters with Bacon<\/figcaption><\/figure>\n\n\n\n
      \n
    • 2 dozen large unshucked oysters<\/li>\n\n\n\n
    • 6 slices bacon<\/li>\n\n\n\n
    • 1 cup fresh cracker crumbs<\/li>\n\n\n\n
    • 1\/2 cup mayonnaise<\/li>\n\n\n\n
    • 2 tablespoons thinly sliced green onion, including tops<\/li>\n\n\n\n
    • 1 teaspoon fresh lemon juice<\/li>\n\n\n\n
    • 1 teaspoon Tabasco sauce<\/li>\n\n\n\n
    • 1\/2 teaspoon Dijon mustard<\/li>\n\n\n\n
    • 1\/2 cup freshly grated Parmesan cheese<\/li>\n\n\n\n
    • rock salt<\/li>\n<\/ul>\n\n\n\n

      Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.<\/p>\n\n\n\n

      Cut bacon slices into quarters. Cook until limp, but not brown.<\/p>\n\n\n\n

      In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.<\/p>\n\n\n\n

      Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.<\/p>\n\n\n\n

      GOLDEN FRIED OYSTERS<\/h2>\n\n\n\n
      \"\"
      Golden Fried Oysters<\/figcaption><\/figure>\n\n\n\n
        \n
      • 1 pint select oysters<\/li>\n\n\n\n
      • 1\/2 tablespoon sake (rice wine)<\/li>\n\n\n\n
      • 1\/2 teaspoon salt<\/li>\n\n\n\n
      • freshly ground black pepper<\/li>\n\n\n\n
      • flour<\/li>\n\n\n\n
      • 2 eggs, beaten<\/li>\n\n\n\n
      • vegetable oil for frying<\/li>\n<\/ul>\n\n\n\n

        Drain oysters. Place in bowl and mix with sake; let stand about 5 minutes. Remove and pat dry with paper towels. Sprinkle with salt and pepper. Roll in four, shaking off excess.<\/p>\n\n\n\n

        Dip oysters in egg and place in oil in large heavy skillet. Cook at 375 F until golden brown on one side, about 1 to 2 minutes.<\/p>\n\n\n\n

        Turn and repeat on other side. Drain on paper towels. Serves 4 to 6.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Whether on the West or East coast, or anywhere in between, these oyster recipes from Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas are sure to impress even the least adventurous holiday guest with their fresh simplicity.<\/p>\n","protected":false},"author":56,"featured_media":9318,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Vanda Lewis","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"These simple recipes will make the oyster the star at your holiday celebrations.\",\"displayCategoryID\":732,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[668,732,587,595],"tags":[],"_ncst_magazine_issue":[1472,1471],"class_list":["post-9252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-668","category-holiday-2017","category-mariners-menu","category-seafood"],"displayCategory":{"term_id":732,"name":"Holiday 2017","slug":"holiday-2017","term_group":0,"term_taxonomy_id":733,"taxonomy":"category","description":"","parent":668,"count":9,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"\nMARINER'S MENU: Falling for Oysters - Coastwatch<\/title>\n<meta name=\"description\" content=\"As the eldest of three girls, I\u2019ve always been the most adventurous with food \u2014 especially seafood. 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