October marks the beginning of oyster season in Maryland and Virginia. It is also National Seafood month! And what better way to celebrate than by cooking the seasonally appropriate seafood: oysters! Here are five great oyster recipes to try out this Fall!

1. Oyster Stew

Recipe from shewearsmanyhats.com


  • 4 tablespoons butter
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups whole milk or half and half
  • 1 teaspoon dried parsley
  • 16 ounces fresh raw oysters, undrained


Step One:
Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, and black pepper. Stir to toast (about 1 minute).

Step Two:
Drain oysters and reserve liquid (oyster liqueur).

Step Three:
Reduce heat to low. Add milk, parsley, and oyster liqueur.

Step Four:
Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste. Add oysters and continue to cook over low heat until oysters begin to curl on edges.

2. Grilled Oysters

Recipe from myrecipes.com


  • 2 cups butter, softened
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce
  • 2 dozen large fresh oysters on the half shell


Step One:
Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.

Step Two:
Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.

Step Three:
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.

3. Three Cheese Bake Oysters


  • 14 fresh oysters (if small buy 16-20)
  • 5 ounces ream cheese, softened
  • 2/3 cup shredded white cheddar
  • 1/3 cup cooked, crumbled bacon (or bacon bits)
  • 1/4 cup frozen, chopped spinach, thawed and squeezed
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup grated Parmesan cheese


Step One:
Shuck the oysters.
How to Shuck Oysters: Place one oyster in a folded dish towel. Look for the natural hinge in the small end of the oyster. Insert the tip of an oyster shucking knife into the hinge and firmly dig and twist. Once the oyster is open, wipe the edge of the knife on the towel. Then run the edge of the knife under the oyster to release it from the shell. Leave the oyster in the bottom half of the shell.

Step Two:
Preheat the oven to 450 degrees F. Set the oysters in their shells on the baking sheet.

Step Three:
Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.

Step Four:
Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.

Step Five:
Bake for 8-10 minutes, until the cheese is golden. Serve warm.

4. Oysters Rockefeller

Recipe from tasteofhome.com


  • 3 dozen fresh oysters in the shell, washed
  • 1 medium onion, finely chopped
  • 1/2 cup butter, cubed
  • 1 package (9 ounces) fresh spinach, torn
  • 1 cup grated Romano cheese
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 pounds kosher salt


Step One:
Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.

Step Two:
Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.

Step Three:
Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

5. Fried Oysters

Recipe from whatscookingamerica.net


  • 12 large fresh (live) oysters, shucked
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • Salt and pepper, to taste
  • 2 to 3 tablespoons vegetable oil
  • Lemon Wedges
  • Hot sauce


Step One:
Place shucked oysters in a colander to drain.

Step Two
Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then gently shake.

Step Three:
Heat vegetable oil in a frying pan to 370 degrees F or until quite hot.

Step Four:
Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Step Five:
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.