Hey! Check out our new video starring Cottage City Oysters, Signature Oysters and Spearpoint Oysters from Martha's Vineyard - sharing their expert tips on how to shuck an oyster. Tag us at #ffslife and #mvoysterfest when you conquer your first bivalve.
In partnership with the Martha's Vineyard Oyster Fest, Martha's Vineyard Shellfish Group, Island Chefs and fabulous home cooks, we have curated a list of recipes for you to try when you cook oysters at home!
Want to learn to shuck? See the bottom of the post for our new video with Island Oyster Farmers who teach us how to shuck like a local.
Let us know how they turn out by tagging #mvoysterfest and #ffslife - > mmmm, get hungry!
RECIPES FROM AROUND THE ISLAND
Oysters with a Samba Twist
The Fish House the fresh fish/meat and take-away market is the brainchild of Shane Laderoute, Tyler Gibson and Everette Whiting. Founded to support local fisherman and small farm meat producers, the trio's new and growing menu of to-go foods makes their shop near the airport a must. They also offer catering for groups of all sizes. Thank you @thefishhousemv.
There are a few speciality ingredients easily found at LeRoux or on Amazon - worth the buy as you will be making these every week :).
1 C. unsalted butter room temp.
1 TB Samba
1 TB Gochujang
1 TB Lemon Juice
1 C. Grated Gruyere Cheese
18 Shucked Oysters, liquor (liquid) poured off
*optional* green onions, shallots or leeks for garnish
Mix Butter, samba, gochujang, and ,lemon juice together until combined.
Shuck oysters OR put the oysters in the oven on a cookie sheet on broil or directly on a grill, flat side down, and cook until they open (about two or three minutes). Remove them from the heat.
Top oysters with roughly 1 tsp. of butter mixture. Cover with gruyere cheese. Broil about 3 minutes until cheese is melted. For garnish, fry shaved green onions, shallots or leeks and place on cooked oyster.
Katama Bay Oysters with Spinach and Bacon
Chef, Cookbook Author, former Restaurant Owner and TV producer, Editor of @EdibleVineyard, Entrepreneur, Real Estate Agent @pointbrealty and all around incredible Island gal--> Tina Miller should make you jealous she holds all of these titles and still is able to whip up an incredible meal with a smile. Thank you Tina @tmillervineyard
Here, she shares one of her classic recipes from her cookbook Vineyard Harvest.
Preheat the broiler. Place the oysters on the baking sheet.
Melt butter, add the shallots and cook gently over medium heat for about 5 minutes. Add the garlic and then spinach. Keep the spinach moving. As soon as the spinach was wilted, remove the pan from the heat. Add salt and pepper to taste. Top each shucked oyster with about 1 tablespoon of the mixture, then place a piece of bacon on top.
Broil 4-5 minutes on the second rack down from the top of your oven. Make sure they don't brown too much... ENJOY!
The always inspiring @jenny.devivo the infamous Island lunch lady that has been challenging our kids to #thinkoutsidethelunchbox. When not in the kitchen she is traveling around the country with fellow Islander @nisawebster on @lunchladiesfoodtruck on The Great Food Truck Race Season 12 on @foodnetwork w/ @tylerflorence.
Right now (literally), she is making meals for kids behind a mask - delivering the same fantastic quality, locally based food she can to families #stayingathome .
Broil oysters in the oven on a cookie or put directly on a grill, flat side down, and cook until they open (about two or three minutes). Remove from heat.
Heat about 1 to 2 inches of oil in a deep heavy skillet to 365 F. Whisk the eggs and milk together in a small bowl. Combine the flour, baking powder, and salt in another bowl, and blend well. Add the egg and milk mixture, and blend until smooth.
Stir the chopped oysters into the batter. Drop a spoonful of the batter into the hot oil, cooking in batches and turning to brown on both sides. Drain on paper towels. Serve with a squeeze of fresh lemon and your favorite remoulade dipping sauce.
Grilled Oysters with Chervil Butter
Thanks to Susie Middleton, editor of Cook the Vineyard, we are sharing this quick lovely oyster recipe by Chef Chris Fischer as an alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you. Note: A cast iron grill pan from LeRoux makes the grilling extra easy and captures all the juices.
Serves 4 to 6
Get a grill very hot and place the oysters cupped side down on the grill. Grill for about 2 or 3 minutes or until they have popped open and begun to poach in their own liquor. Using tongs, remove them from the grill so they’re cool enough to handle.
In a small saucepan, heat butter, then add chervil and the juice of one lemon. Once melted, set aside.
With a sharp paring knife, open the oysters, cutting the meat free from their shells, then discard the top shells and place the cooked oysters back in the bottom shells. Once all are opened, place them back onto grill.
Carefully spoon butter mixture onto each oyster and heat enough for the butter to begin to bubble. Remove from the grill, allow to cool for two minutes (if you serve them right away, you will have some burned lips), and serve in the shells alongside wedges of lemon.
The following recipe was published with the article, Farm-Fresh Greenhouse Dinners.
(adapted by Nevette from Tyler Florence @ Food Network)
This classic recipe is so easy and de-li-cious, you'll be sure to include them on your afternoon cocktail menu.
Mignonette Sauce (great for raw oysters as well!)
For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan, season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
Fried Oyster Po Boys
This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters. These crispy cornmeal-coated oysters with jazzed-up mayonnaise, lettuce, and tomato are served like mini burgers. In New Orleans, po’ boy makers use a soft-crusted French bread. You can use this recipe to make 4 regular sized po’ boys for lunch or dinner, or 8 small ones for an appetizer.
Full recipe HERE.
Offshore Ale Linguine and Clams
Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper. In a perfect world, you will have dug and steamed open your own clams, and you’ll have made or purchased fresh pasta. Frozen chopped clams from the market and pasta from a box will work fine too. You can increase or decrease any of these ingredients to adjust to your taste buds. This dish cooks super fast; once prepped, the cook time on this is about two minutes.
Full recipe HERE.
Have a recipe to share? Get in touch and we will post it!
Hey! Check out our new video starring Martha's Vineyard Oyster Farmers sharing their expert tips on how to shuck an oyster. Tag us at #ffslife and #mvoysterfest when you conquer your first bivavle.
It's hard to come up with just a few words to describe this time @ home during the past couple of weeks due to COVID 19. The silver lining for us is that we have really gotten in touch with our food - trying to be more inventive with meals to shake up the days, sourcing super local to support local oyster farmers, fishers and farmers and being super aware of portions and leftovers to avoid food waste.
For local purchase resources follow us at @mvoysterfest and find quick links to oyster farmers who are selling and delivering to your door. Plus, check out our new how to shuck video MV Oyster Fest HERE.
Enjoy your oysters, clams, scallops and all sorts of other lovely fresh foods from the Island's sea.
Want the inside story on how to enjoy shellfish from Vineyard waters? Visit this LINK to find everything from where to find them yourself – either in the water or at a fish market – to how to whip up some delectable dishes that are sure to please the seafood lovers in your life. Thank you @catherinewalthers!
Get out there people and buy local! Our farmers need your support now more than ever!
Get inspired @farmfieldseamv and @mvoysterfest
As we prepare for our first annual Martha's Vineyard Oyster Fest, we were asked by @marnely_murray for the @mvychamber where our love for oysters all started. It was cool to think back to our first time. We would love to bliss out on Oysters with you in 2021 (save the date Oct 1-3, 2021)! Check out the line up here: mvoysterfest.com.
It's an oyster and wine festival - so tell us, what would be your ideal wine for an island oyster?
My obvious go-to is Veuve Clicquot (anytime really :)). I also love Naissance Sauvignon Blanc from Jackson Family Wines or any Rose. According to my co-producer John Clift, sommelier, and owner of MV Vintage Wines - Muscadet makes for a 'heavenly pairing' that makes oysters 'dance.' For fried or cooked oysters, my goto is Brewer Clifton Chardonnay. Come taste for yourself at the 2020 MV Oyster Festival!
Did you grow up eating oysters? Can you recount an early oyster experience you had?
No! But my son has downed raw oysters and clams like a champ since he was two years old. My first experience with oysters was when I lived in London. On one fateful day, under a little friendly prodding from friends, I tried raw oysters, escargot, steamers, and sushi - and I never looked back.
Follow our story @mvoysterfest
Penned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators.