Summer is here, and with it comes all the yummy foods of the season. Yes, we’re talking to you, oyster lovers! In the spirit of summer, we’ve compiled some of the best light oyster recipes to enjoy indoors and out.

Oysters with Spicy Horseradish Mignonette

You will love this classic Mignonette with a spicy twist to serve at your intimate backyard barbecues.

You will need:

• 1 tbsp. coarsely ground black peppercorns
• 1/2 cup white or red wine vinegar
• 2 tbsp. finely-chopped shallots or minced red onions
• 1 tbsp. grated fresh horseradish
• Pinch of ground cloves, ground chipotle, and salt

Directions:

Mix all the above ingredients in a small bowl with a fork, and place on ice-chilled fresh shucked oysters. That’s it! It doesn’t get any easier.

Kilpatrick

This Australian classic features prosciutto or bacon depending on how light you want the dish to be.

You will need:

• 1 cup rock salt
• 1-2 slices of diced prosciutto, or bacon if you prefer
• Worcestershire sauce
• Three sprigs of parsley, finely chopped
• Lemon wedges for serving

Directions:

• Preheat the oven to the grill setting.
• Pour rock salt onto a baking tray, arranging the oysters on top. This will keep them upright.
• Add the prosciutto or bacon and some dashes of Worcestershire sauce on each oyster.
• Grill for five to eight minutes or until the bacon or prosciutto is crispy.
• Sprinkle with parsley.
• Serve with a lemon wedge.

Raw Oysters with Grilled Pineapple and Thai Basil

Thai basil brightens and cleans up the flavor of oysters, similar to the effect of lemon. A sprinkling of chile flakes adds a smoky dimension that you won’t soon forget.

You will need:

• 2 tbsp. granulated sugar
• 1 tsp. and ⅛ tsp. divided Asian fish sauce
• ¹⁄₂ tsp. fresh lime juice, and some lime wedges
• 1 tbsp. divided minced shallot
• 1 slice fresh pineapple, ¼ inch thick, skin cut away
• 1 dozen medium, sweet oysters
• ¹⁄₄ tsp. extra-virgin olive oil
• Finely chopped fresh Thai basil, cilantro or regular basil
• Finely minced Thai chile for garnish

Directions:

• Add sugar, lime juice, fish sauce, and one teaspoon of the shallot into a medium bowl, whisking well until the mixture becomes thick and syrupy.
• Preheat your grill pan or grill on high heat, brushing both sides of your pineapple slice with a bit of the sugar mixture.
• Transfer the pineapple to the preheated grill and cook until well-charred (three minutes per side).
• Place the pineapple slice on a cutting board and dice it finely.
• Put the diced pineapple in a small bowl, adding the olive oil; stir well.
• Shuck the oysters and detach the meat from each shell’s bottom; reserve the liquid.
• Place the oysters on crushed ice or a bed of coarse sea salt for stabilization.
• Add two small cubes of pineapple to each oyster, topping each one with a pinch of Thai basil leaves, shallot, and Thai chile.
• Garnish with lime wedges and serve immediately.

Contact HM Terry Co.

We hope you loved these summer oyster recipes. Now you just need the fresh oysters, so for that, call H.M. Terry Co., Inc. today at 757-442-6251.