Naturally, Southern Living has a Southern twist on oysters. Do not confuse these with Oysters Rockefeller which are traditionally made with Spinach. This more Southern dish relies on the natural bitterness of greens to complement the sweet and salty flavors of our fresh Rappahannock River oysters.
How better to wow your holiday party guests than with something that tops oysters with something a little bit sweet, spicy and tart. Try this cold treat to give your guests something we doubt they've ever had before.
Holiday party season is practically here. Try out this simple recipe for grilled oysters with white wine butter sauce that’s a perfect way to wow your party guests — and make you happy with their tasty goodness.
It’s that time of year when the water starts to cool down and the oysters start to slow down. That means it’s time to start planning for the winter. Things change a bit on the farm as we go into winter. Right now the water is still in the low 70s and the oysters are still growing. This is a sweet spot for growth, and we’ll get one last surge as the oysters start to fatten up for hibernation. Once the water gets below 60, growth will slow, but won’t really stop until it gets down to the low 40’s; with that said, growth is effectively done below 50. This means we are making a last push to get everything...
Ingredients ½ cup finely grated Parmesan cheese ¼ cup finely chopped parsley 2 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 teaspoon paprika ½ teaspoon ground red pepper ½ teaspoon hot sauce 2 dozen large fresh oysters on the half shell Directions Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl. Note: You can also broil the oysters instead of a grill isn’t available. Preheat your broiler with the oven rack 3 inches from heat. Place oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until...
