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Our Shellfish Inspired Recipes

 

Bill’s Oysters Rockefeller
Submitted by Bill Walton
(An appetizer for up to 6 or an entrée for up to 4)


This version steers clear of breading, and instead combines fresh spinach and onion with the oysters.
3 dozen live oysters, in the shell
1 sweet onion
1 bunch of spinach
Block of Romano or Parmesan cheese
Stick of butter
Freshly ground black pepper
Lemons

 

Rinse and clean 3 dozen oysters in the shell
Shuck the oysters, leaving shucked oysters in the shell
Preheat oven to 450
Prepare the topping
Finely mince 1 large sweet onion
Finely chop 1 bunch of spinach
Grate 1 cup of Romano or Parmesan cheese
Melt 1 stick of butter in a pan over medium high heat
Sauté the onions in the butter until soft
Add the spinach and cook until soft
Add the cheese and stir, until melted
Add lemon juice
Add black pepper to taste
Take the mixture off the heat
Arrange the oysters in baking dish. Ladle generous portions of the topping over each oyster. Put in oven and cook for 12 minutes. Serve hot!


Grandpa’s Oyster Stew
Submitted by Bill Walton
(Enough to serve 4-6 people)


A warm soup that lets the oysters shine. Serve with bread.
1 quart shucked oysters with liquor
1 quart whole milk
1 tbsp butter
1 tsp celery salt
1/2 tsp paprika
1/4 tsp ground black pepper
4 shakes Tabasco
Heat all ingredients minus oysters in a double boiler. Don't let the milk boil, but get the soup hot. Add the oysters and their liquor once the soup is hot and cook the oysters until their edges curl and they float. Serve immediately.



Clam Chowder
Howard Mitcham's original recipe from P-Town.
Submitted by Bob Wallace


1 1/2 qts. chopped quahaug meats
1/4 lb. salt pork cut in small cubes
3 med. onions, chopped
3 lg. potatoes, diced
3 Tablespoons flour
1 qt. milk
1 pint evaporated milk
2 cups quahaug liquor
fresh ground pepper
water as instructed
Fry the salt pork in the chowder pot, adding a little water to keep it from getting browned. when the pork is almost done add the onions and a little more water and cook until they are soft; then add the potatoes and enough water to just cover. Simmer until the potatoes are done. Add the quahaugs and the quahaug liquor. Dissolve the flour in a little milk and add it to the pot-stirring it in well. ( This is a rue which should be brought to a boil for 1 minute.) Cook a little longer and there's your basic chowder. When ready to serve add the milk and the evaporated milk and heat it through but don't boil it. Serve in large bowls with pilot crackers or common crackers

 

Rose Tourigny's Recipe for Pasta with Blue Mussels
(USE NO SUBSTITUTES)


Ingredients: 1/8" extra virgin olive oil covering the pan bottom, 3/4 bulb fresh garlic peeled and separated, 3 lbs. (3-4dozen) blue mussels cleaned and debearded, black pepper to taste, crushed red pepper to taste, 1/4 to 1/2 cup finely chopped fresh parsley, butter, garlic powder, and l lb. linguine or spaghettini, or any pasta of choice. Serves 3-4.
Cover bottom of dutch oven with olive oil and garlic, then add mussels. Put a pat or two of butter on top and sprinkle garlic powder over that as well as the black and red pepper and parsley. Cover tightly and steam untiil mussels open, then reduce heat and steam for 3 more minutes. Cook pasta and be sure to drain thoroughly and place into a large serving bowl. Empty contents of mussel pan on top of pasta and enjoy!




Oyster Vinegarette
Submitted by Bill Walton


A zesty topping that doesn’t hide the flavor of the oysters
Red wine vinegar
1 sweet onion
Freshly ground black pepper
Grate the sweet onion. Add the onion pieces and juice to the vinegar. Add enough vinegar so that the consistency is like watered down relish. Add black pepper to taste.

 

 

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