Oyster
Recipes
We've
got
some
fantastic
oyster
recipes
for
you
to
try!
The
Euclid
Fish
Retail
Market
carries
a
large
variety
of
East
Coast
and
West
Coast
oysters.
Find
our
directions
and
hours here.

Char
Grilled
Honey
Parmesan
Oysters
Ingredients:
1
dozen
large
oysters,
shucked
with
half-shell
left
on
½
cup
olive
oil
mayonnaise
2
tsp.
garlic,
chopped
½
tsp.
salt
¼
tsp.
black
pepper
½
tsp.
paprika
2
tsp.
honey
2
tsp.
fresh
lemon
juice
2/3
cups
Parmesan,
shredded
Lemon
wedges
for
garnish
Find
the
Full
Recipe
Here

Terrie's
Oyster
Stuffing
Ingredients
-
1
lb.
shucked
oysters
-
about
40
medium
oysters,
such
as
Bluepoints,
with
1
cup
of
the
liquor
reserved
-
14
oz
of
white
French
bread,
cubed
into
1/2"
pieces
(about
11
cups)
-
6
slices
of
bacon,
cut
crosswise
into
1/4"
strips
-
6
shallots,
thinly
sliced
-
4
ribs
of
celery,
thinly
sliced
-
1
cup
chicken
stock
-
1/4
cup
pernod,
madeira,
or
port
-
1/2
cup
chopped
parsley
-
2
Tbsp
chopped
thyme
-
2
Tbsp
chopped
sage
-
1/4
tsp
freshly
grated
nutmeg
-
1/2
tsp
ground
cloves
-
1/2
tsp
Tabasco
sauce
-
6
Tbsp
unsalted
butter,
melted,
plus
more
for
greasing
the
pan
-
Kosher
salt
-
Freshly
ground
black
pepper
Directions
-
Heat
the
oven
to
250°F.
-
Arrange
bread
cubes
on
a
baking
sheet
in
a
single
layer
and
bake,
stirring
occasionally,
until
dried
but
not
browned,
about
15
minutes.
Let
cool.
-
Put
sliced
bacon
into
12"
skillet
and
cook
over
medium-high
heat,
stirring
frequently,
until
crisp
and
the
fat
has
rendered,
about
10
minutes.
-
Add
4
Tbsp
of
the
butter
to
the
bacon
and
heat.
-
Add
the
shallots
and
celery,
reduce
heat
to
medium.
-
Cook,
stirring
occasionally
until
vegetables
are
soft,
about
10
minutes.
-
Add
oyster
liquor,
stock,
pernod
(or
Madeira
or
port),
parsley,
sage,
thyme,
nutmeg,
cloves,
Tabasco,
salt
and
pepper
and
bring
to
a
boil
over
high
heat,
stirring
occasionally,
for
5
minutes.
-
Scrape
the
mixture
into
a
large
bowl
and
stir
in
the
bread
cubes
and
raw
oysters.
Set
aside
for
10
minutes
to
allow
the
flavors
to
come
together.
-
Raise
the
oven
temperature
to
411°F.
Transfer
the
mixture
to
a
buttered
2qt.
oval
baking
dish
and
cover
with
foil.
Bake
for
30
minutes.
-
After
30
minutes,
remove
the
foil
and
drizzle
with
remaining
butter.
-
Continue
baking
until
golden
brown
and
crusty,
about
15
more
minutes.
Serve
immediately.