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Kumamoto Oysters

One of the most widely cultivated oyster on the West Coast of the US, Kumamoto oysters were originially brought to the US in 1945 from Japan. Kumamoto oysters are native to Ariake Bay on the southern Japanese island of Kyushu. Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. They have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months. Oysters are an excellent source of zinc, iron, calcium, selenium as well as Vitamin A and Vitamin B12. Oyst..

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  • Grilled Barbecued Oysters


  • Source: Food.com
    By SkinnyMinnie

    Ingredients:
    1/2 cup hot sauce
    1/4 cup Worcestershire sauce
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 garlic cloves, minced
    4 dozen oysters, in the shell, scrubbed
    1/4 cup fresh parsley, chopped
    8 lemon wedges

    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins

    Directions:
    1. Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
    2. Prepare grill.
    3. Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
    4. Remove oysters from heat. Carefully open oysters, leaving on the half shell.
    5. Sprinkle oysters with parsley, and drizzle with sauce.
    6. Serve with lemon wedges.

    Servings: 4

     

  • Oysters Rockefeller


  • Source: allrecipes.com
    By: Barrett 

    Ingredients:   
    2 slices bacon
    24 unopened, fresh, live medium oysters
    1 1/2 cups cooked spinach
    1/3 cup bread crumbs
    1/4 cup chopped green onions
    1 tablespoon chopped fresh parsley
    1/2 teaspoon salt
    1 dash hot pepper sauce
    3 tablespoons extra virgin olive oil
    1 teaspoon anise flavored liqueur
    4 cups kosher salt

    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr

    Directions:
    1. Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
    3. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
    4. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

    Servings: 6

     

  • Elegant Oyster Soup


  • Source: allrecipes.com
    By: DSPROUT
     
    Ingredients:   
    2 tablespoons butter
    1/2 cup carrot, finely chopped
    1/2 cup onion, finely chopped
    1/2 cup celery, finely chopped
    1/2 cup button mushrooms, chopped
    1/2 cup butter
    1/4 cup all-purpose flour
    1 quart chicken broth
    1 (14 ounce) can artichoke hearts, drained
    1 bay leaf
    3/4 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/4 teaspoon dried thyme
    1/4 teaspoon dried oregano
    1/4 teaspoon dried sage
    1 cup heavy cream
    12 shucked oysters and juice

    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr

    Directions:
    1. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
    2. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
    3. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
    4. Whisk in cream and add oysters; bring to a simmer, but do not boil.

    Servings: 6