Want to try out a new oyster recipe? Then, try making the soup that I made recently. Yes, I am talking about the Potato and Oyster Soup Recipe, which is easy to prepare and won’t fail to satiate your taste buds.

Ingredients:

18 oysters

4 cups vegetable or chicken stock

2 cup white wine

1 cup heavy cream

½ cup flour

4 tbsp butter

1 leek

2 shallots sliced

2 large Yukon Gold Potatoes

6 cloves garlic chopped

Method:

To make Potato and Oyster Soup, you first need to sauté 1 shallot and 3 garlic cloves with 2 tbsp butter in a pan. After this, add white wine in it and reduce the flame by 2/3. Then, set it aside for a while.

Now, peel and dice the potatoes in small pieces. Also, slice leeks for this soup. Then, sauté potatoes along with leek and the remaining shallots, garlic and 2 tbsp butter. Once, this is done, add in it the wine reduction and stock and cook on low flame for 15 minutes.

Next step is to blend the mixture with a blender. Then, strain the prepared mixture with a fine strainer and pour back to the pan. After this, add cream and cook on medium heat and season it with salt and pepper according to taste.

Now, wrap shucked oysters in flour and pan fry then in vegetable oil until they are golden brown. Finally, serve the prepared soup in soup bowls with oysters as topping.

Ingredients:

Smoked Oysters – 3ounces

Mushroom Soup – 14 ounces

Thick and fresh cream – 1 cup or 250ml

Dry Sherry – 3 ½ tablespoon

Finely chopped parsley – 2 tablespoon

Black pepper freshly grounded

Method:

Heat the mushroom soup stirring occasionally. Make sure that you do not bring it to boil.

Add to it sherry and cream. Now halve the oysters and put in the soup.

Heat again while stirring in between.

Pour the soup equally in warmed soup bowls.

Garnish it with black pepper and parsley.

Serve it with brown bread slices.

The recipe serves 4 people.

Ingredients

6 oysters in half shell

1/ 3 bottle of the Kewpei Mayonnaise

1 tablespoon sugar

1 tablespoon miso

1 egg yolk

Salt & pepper for sprinkle

Chopped Onion & Mushroom

Method

Keep oysters to a side.

Mix well all the other ingredients to make it a thick pasty sauce.

Now, steam oysters until the oysters open up.

Then, discard the top shell and pour inside the mixed sauce on the meat.

Now, preheat oven at 400F.

Bake the oysters for about 20 minutes till they are golden brown from the top.

You can optionally garnish the dish with seaweed or spinach before serving.

Drawing a high society clientele of New York City, Grand Central Oyster Bar & Restaurant serves the best of seafood menu to the guests. Best known for its grand décor, this restaurant is famous among dignitaries, celebrities, commuters, business people and tourists.

The Grand Central Oyster Bar has its own independent identity ever since it got inaugurated in 1997. Be it the tiled ceilings or the elegant architecture, everything about this bar is just amazing. When in Grand Central Oyster Bar & Restaurant, do try the specialties like Arctic Char Filet, Clams Casino, catfish Filet, Oyster Bluepoint and so on.

Grand Central Oyster Bar & Restaurant is ideally located on the lower level of the newly renovated terminal. Much of the restaurant got destroyed during a fire accident in 1997 but it was elegantly restored with style sooner and ever since, there is not lacking in the servings made out at this seafood restaurant.

Ingredients

1 pint oysters

1 pint clams

4 cups milk

1/ 3 cup flour

1/ 3 cup butter

2 blades mace

1 onion, sliced

Bit of bay leaf

Sprig of parsley

Salt and pepper

Method

Clean the oysters with cold water and reserve the liquor.

Clean the clams and reserve the liquor and add to the hard parts of finely chopped clams, put the soft parts of clams aside.

Mix clams and chopped oysters in a pan and heat with the residue liquor from both. Bring it to a boil and let it cook on simmer flame for 20 minutes. Then, strain through cheesecloth.

Mix butter and flour in the mixture and add the some parts of the clams.

Mix milk, onion, mace, parsley and bay leaf and add all this to the oyster and clam stock.

Season with salt and pepper and serve hot.

Ingredients

2 containers fresh oysters, undrained

1 cup celery, minced

1/ 2 cup butter

3 tablespoons shallots, minced

1 quart half-and-half cream

1 pinch cayenne pepper to taste

salt and ground black pepper to taste

Method

Take a large skillet and melt butter in it at medium heat.

Now, add shallots and celery in it and cook until the shallots are softer.

Pour half-and-half in a large pot over medium heat. Mix the previous butter, celery and shallot mixture and stir continuously.

Pour the oysters along with their liquid when the mixture is boiling.

Season with salt, pepper and cayenne pepper stirring continuously until the oysters curl at their ends.

Turn off the heat and serve hot when the oyster stew is cooked.