I’ve been noticing fresh oysters are increasingly available on the market these days, which is good because farmed oysters are a sustainable seafood item. For the last winter Farmers’ Market at Nat Bailey stadium this weekend, a vendor was selling oysters and clams as their product. And when I was out shopping yesterday, I was impressed with the array of oyster types available for purchase in the seafood section of the grocery store.
This is an appetizer recipe for tinned oysters, but I recommend trying it with fresh ones too!
- 1 – 142g tin of oysters drained or 4 to 6 fresh small oysters
- 1/4 cup red pepper, chopped (50 mL)
- 4 oz. Roquefort cheese (125g)
- 4 oz butter (125g)
- 2 cloves garlic
- 1 tbsp parsley (15 mL)
- 2 tbsp bread crumbs (25 mL)
- Fresh ground black pepper
- Divide the oysters among 4 to 6 small ovenproof dishes such as coquille shells.
- In a food processor combine the red pepper, cheese, butter and garlic. Spoon the butter mixture onto a piece of wax paper and roll into a cylinder about 2 inches wide.
- For each dish, cut a piece of butter 1/2 inch and place on the oysters. (The rest of the mixture can be wrapped in plastic wrap and frozen for other uses).
- Combine the parsley and bread crumbs and sprinkle over each dish. Grind black pepper on top and place under the broiler for 3 to 5 minutes or until brown and bubbly.
Recipe adapted from: Tin Fish Gourmet by Barbara-jo McIntosh (available in the Gulf of Georgia Cannery Gift Shop).