Oysters for Thanksgiving | WYPR

Oysters for Thanksgiving

Nov 22, 2017

Credit @thelocaloyster/instagram

Thursday is Thanksgiving, my favorite feast of the year. And although many of you will be turning to turkey as the featured dish, I would like to remind you of the many ways the Chesapeake Bay oyster can play an important role at the table.   Chef Jerry Pellegrino invited  Nick Schauman of Baltimore's hot new eatery The Local Oyster to be with us an share a few ideas about oysters.

The Local Oyster is in the Mt. Vernon Marketplace at 520 Park Avenue in Baltimore. Here are some wonderful holiday recipes.

The Local Roasted Oyster

12 Skinny Dipper oysters

1.5 stick butter, melted

1/2 cup heavy cream

1 cup shredded cheese, mozzarella and reggiano is a nice blend

Old bay to taste

Directions:

Open your skinny dipper oysters and arrange on a sheet tray, over crumpled aluminum foil for stability.

Top each with a tablespoon of melted butter and a teaspoon of heavy cream. 

Sprinkle a heavy layer of cheese on top of each, and top with a dash of Old Bay seasoning. 

Broil at 500 degrees for 5 minutes, checking and rotating for even cooking, or place each carefully on the grill and cook until the oysters are bubbling in their shells, about 8 minutes.

The Local Holiday Roasted Oyster

12 Skinny Dipper oysters

1.5 stick butter, melted

1/2 cup heavy cream

Freshly grated nutmeg

4-5 sprigs fresh thyme, picked

Directions:

Open your skinny dipper oysters and arrange on a sheet tray, over crumpled aluminum foil for stability.

Top each with a tablespoon of melted butter and a teaspoon of heavy cream. 

Sprinkle grated nutmeg and picked thyme leaves over the oysters to taste. 

Broil at 500 degrees for 5 minutes, checking and rotating for even cooking, or place each carefully on the grill and cook until the oysters are bubbling in their shells, about 8 minutes.

The Local Oyster Stew

1 stick butter

1 cup chopped celery

0.75 cup chopped shallot

2 cup heavy cream

1 quart milk

1 pint shucked oysters and their liquor

Salt and pepper to taste

Directions:

Melt the butter in a large, heavy-bottomed pot. Add celery and onion and cook until soft. Pour the heavy cream and milk over the veggies and bring to a simmer. When you're just about ready to serve, pour the pint of shucked oysters and their liquor into the simmering stew and cook for 2-3 minutes. Ladle into bowls and enjoy.

The Local Oyster Stuffing

2 sticks butter

1 cup chopped celery

0.75 cup chopped shallot

6 cloves garlic, smashed

1 bunch chopped flat leaf parsley

2 T Old Bay seasoning

4-5 sprigs fresh thyme, picked

1 cup white wine

Juice of 1 lemon and its zest

1 qt shucked oysters, drained well

6 cups dried bread for stuffing

4 cups lightly crushed saltine crackers

Directions:

Melt the butter in a large heavy bottomed pot. Add celery and onion and cook until soft. Add the garlic, parsley, old bay, thyme, and cook together for 5 min. Add the cup of wine and cook until the smell of alcohol is gone. Add the lemon juice and zest, and remove from heat. Toss together the dried bread and saltines. Pour the veggies and cooking liquid over the bread, pour in the drained oysters, and gently fold together. Bake in a buttered pan at 350 degrees for 25 -30 min, or until a golden brown crust forms on top.