• Juice of ½ lemon
• 1 teaspoon Worcestershire sauce
• 1 cup Ritz (or similar) cracker crumbs (about 25 crackers)
• ¼ cup chopped green onions (about 1 large green onion)
• 3 tablespoons chopped fresh flat-leaf parsley
• ½ teaspoon dry mustard
• 16 oysters, shucked (save the deeper bottom shells!)

Oyster Pie on the Half Shell

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• 6 tablespoons unsalted butter
• 1 pint shucked oysters, cleaned of shells and debris
• 2 cups homemade chicken stock or reduced-fat low-sodium chicken broth, plus more if needed
• 4 cups day-old cornbread
• 1 pound country white bread, cut or torn into 1-inch cubes
• 3 celery stalks, finely chopped
• 1 sweet onion, finely chopped
• 2 large eggs, lightly beaten
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• Coarse kosher salt and freshly ground black pepper

Meme's Cornbread and Oyster Dressing

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• 1½ dozen medium-size oysters and their shells
• ½ cup cooking oil
• 6 tablespoons all-purpose flour
• 2 to 3 cups oyster liquor
• 2 medium yellow onions, chopped
• 1 cup chopped white button mushrooms
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 4 green onions, chopped (white and green parts)
• 1 tablespoon fresh lemon juice
• ½ teaspoon Tabasco sauce
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 4 tablespoons butter
• ½ medium eggplant, boiled in water to cover, peeled, and mashed
• 1¼ cups bread crumbs

Baked Stuffed Oysters

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• ½ cup (144 g) table salt 
• 1 (16-ounce [ 455 g]) package pappardelle pasta or wide pasta noodles 
• 2 tablespoons (30 ml) vegetable oil 
• 2 cups (280 g) sliced smoked andouille sausage (the cookbook includes sources)
• 1 cup (160 g) diced yellow onion 
• ½ cup (60 g) diced celery 
• ½ cup (75 g) diced red bell pepper 
• ½ cup (75 g) diced yellow bell pepper 
• 1 tablespoon (8 g) minced garlic 
• 2 tablespoons (6g) chopped 
• fresh rosemary 
• ½ cup (120 ml) dry white wine 
• 2 cups (60 g) fresh spinach leaves, stems removed 
• 4 cups (960 ml) heavy cream 
• 1 tablespoon (8 g) Cajun Seasoning blend (the cookbook has a custom blend) 
• Dash of hot sauce 
• 1 pint (455g) Louisiana Gulf oysters, with oyster liquor 
• ½ cup (110 g) freshly grated Parmigiano-Reggiano cheese
• ½ cup diced green onion tops
• Kosher salt
• French bread, for serving

Oyster Pasta

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Topping

• ½ cup flour 
• ¾ teaspoon double-acting baking powder 
• ¼ teaspoon salt 
• 1 tablespoon vegetable shortening 
• ¼ cup milk 

Filling

• ⅓ cup chopped onion 
• 4 slices bacon, cut into ½-inch squares 
• 1 pint fresh shucked oysters (about 2 dozen medium-sized oysters), drained 
• 1¼ tablespoons finely minced fresh parsley 
• ¾ teaspoon salt 
• 1/s teaspoon freshly ground black pepper 
• 1½ tablespoons fresh lemon juice 
• Scant ⅛ teaspoon cayenne 
• 1 tablespoon melted salt butter 

Creole Oyster Pie

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• ½ cup (1 stick) unsalted butter
• 2 tablespoons minced garlic
• 4 ciabatta rolls, split
• ⅔ cup whole-wheat flour
• ½ cup powdered milk
• ½ teaspoon cayenne
• 1½ teaspoons coarse salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh chives
• Freshly ground pepper
• 32 fresh large oysters, shucked and drained
• Neutral-tasting oil, such as safflower, for frying
• lettuce, washed well and drained
• 4 anchovy fillets, rinsed (optional)
• 2 lemons, cut into wedges

Oyster Po'Boy

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• 10 French-style dinner rolls or slider rolls, split
• ¼ cup (2 ounces) salted butter, at room temperature
• 1½ cups mayonnaise
• 3 tablespoons Dijon mustard
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon lime zest plus 2 tablespoons fresh lime juice (about 1 lime)
• Vegetable or canola oil
• 1 cup whole buttermilk
• 1 cup (about S½ ounces) fine yellow cornmeal
• ¾ cup (about 3 ounces) all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1¼ teaspoons kosher salt
• 2 pints fresh shucked oysters (about 30 oysters), drained
• 2 cups shredded iceberg lettuce (about ¼ head lettuce)
• 2 plum tomatoes (about 3½ ounces each), cut into thin slices
• ⅔ cup bread-and-butter pickle chips

Fried Oyster Po' Boy Sliders

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THE BACON BREAD CRUMBS

• 8 slices cooked bacon, crumbled
• 4 cups bread crumbs
• 5 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper to taste
• 4 tablespoons Creole seasoning or to taste

THE FRIED OYSTERS

• 16 shucked fresh oysters
• 3 cups all-purpose flour
• 4 tablespoons Creole seasoning, divided
• 3 large eggs
• 1 cup whole milk
• the reserved bacon bread crumbs
• the reserved bacon fat
• salt and freshly ground black pepper, to taste
• 3 basil leaves, cut into narrow strips
• 1 cup microgreens
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped preserved lemon*
• 4 tablespoons crumbled chevre cheese
• 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

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The Mushrooms:

• 1 ounce dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons finely chopped French shallot
• 1/2 pound shiitake mushrooms
• 1 pound oyster mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper, to taste
• 2 teaspoons minced parsley
• 1/2 teaspoon minced fresh chervil
• 1/4 teaspoon finely snipped chives

The Roux:

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour

The Sauce:

• 40 shucked fresh oysters
• 2 cups oyster juices (liquor)
• 2 tablespoons butter
• 1 tablespoon finely chopped French shallots
• 1/4 cup dry white wine
• 2 tablespoons dark roux
• 2 ounces (114 cup) demi-glace 
• salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh chervil
• 12 teaspoon finely snipped fresh chives

Final Assembly:

• 2 tablespoons unsalted butter
• the 40 reserved oysters
• 1 tablespoon minced French shallots
• 1 garlic clove, mashed and minced to produce 1 teaspoon
• 1 teaspoon chopped fresh thyme
• 1 cup coarse French-bread crumbs
• salt and freshly ground pepper, to taste
• 8 serving-sized puff pastry shells, prepared according to package directions

Oyster and Mushroom Tart

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• 1 dozen shucked Louisiana oysters
• 12 slices thick-cut smoked bacon
• Creole seasoning

Oysters en Brochette

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