18 of Our Favorite Oyster Recipes (2024)

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What is the name of the famous oyster dish? ›

Oysters Rockefeller

First created at Antoine's Restaurant in New Orleans in 1899, this famous baked oyster dish was named for the Rockefeller family because of its incredibly rich sauce. Try making it at home with star chef Emeril Lagasse's expert recipe.

Like with any type of food, it's still best to enjoy oysters in moderation and include them in a balanced diet. Most experts recommend eating no more than a dozen oysters a day. As you now know, oysters are a great source of a variety of vitamins and minerals, like zinc.

When properly cared for live oysters will live in your refrigerator for 10 to 21 days. Are they alive? When oysters are dead in their shells they are no longer suitable to eat. To see if your oysters are alive, the shell should be closed or close when tapped lightly.

These tasty mollusks are also a good source of omega-3 fatty acids, a family of polyunsaturated fats that play important roles in your body, including regulating inflammation, supporting heart and brain health, and protecting against type 2 diabetes ( 2 , 3).

Pinctada is a genus of saltwater oysters, marine bivalve mollusks in the family Pteriidae. These pearl oysters have a strong inner shell layer composed of nacre, also known as "mother of pearl".

Bourdain's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster from a fisherman's boat.

In the northern hemisphere, the old rule that native oysters should only be eaten when there's an 'r' in the month still holds true; so eat oysters from September to April. During the summer months they're busy spawning, and their flesh becomes unpleasantly soft and milky. Rock oysters are available all year round.

Studies also indicate that eating oysters may increase your risk of gastroenteritis, or inflammation of the stomach and intestines, which is caused by bacterial toxins and infections.

Oysters are heart-healthy. They are high in omega-3–three fatty acids, potassium, and magnesium which can help reduce your risk of heart attack, stroke and lower blood pressure. Oysters contain more zinc than any other food.

It's vital to clean your oysters well before shucking. Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.

Can I freeze oysters? ›

Can Oysters Be Frozen? Oysters may be frozen, but once thawed, the texture of the meat, becomes softer and the oysters are generally not suitable for raw consumption. Frozen oysters, however, are quite acceptable when they are cooked. Oysters should be frozen quickly at a temperature of 0o F or lower.

Look for movement: If the oyster is alive, you may see movement in the flesh or shell. The oyster may close its shell slightly or twitch when poked with a fork. Check for a fresh smell: A fresh oyster should have a mild oceanic scent.

In particular, the zinc in oysters may increase testosterone levels and help maintain healthy levels of dopamine. Their heart-healthy omega-3 fats may furthermore increase blood flow to prevent issues such as erectile dysfunction.

The presence of magnesium and potassium also help to lower blood pressure and iron helps carry oxygen to blood cells. Oysters are also high in potassium, magnesium, and omega-3 fatty acids which help reduce the overall risk of stroke and heart attack. They are also effective at lowering blood pressure.

Oyster Rockefeller from Antoine's

In 1889, the restaurant created Oyster Rockefeller when there was a shortage of escargot. The recipe remains a family secret, but it involves breadcrumbs, a sauce of spinach and/or herbs, and is served warm from the oven.

The most famous oyster in the world, Belons are harvested from all over France and finished in special walled ponds (“claires”) in the brackish waters of the Belon River, a process the French call “affinage.”

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore.

These yummy bites of seafood heaven were created by the chef of the Palm Court Restaurant in San Francisco's Place Hotel, Ernest Arbogast. He named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914. Kirkpatrick was also not Irish coming from American and Scottish stock.