Authored by Chef Andrew Kintigh and John Rohrs
Hy-Vee customers who love oysters can feel confident when they come from the fisheries of U.S. Gulf of Mexico states. This is an extremely well-managed area, and because they’re often eaten raw, the beds are constantly monitored to make sure they’re safe to harvest and consume.
Hurricanes and other disasters can cause a loss of habitat, but right now, there’s a consistent supply due to seasonal limits and fishing gear restrictions. The fisheries use tongs or small dredges to eliminate bycatch and to reduce effects on the ocean floor that could harm other species.
All of Hy-Vee’s Gulf oysters are Responsible Choice, part of our commitment to environmental stewardship to ensure healthy oceans and an abundant supply of seafood for generations to come.
Below are a couple of my favorite recipes for Hy-Vee’s Responsible Choice oysters from the Gulf of Mexico:
All you need:
- 3/4 cup champagne vinegar
- 2 shallots, minced
- 2 tbsp cracked black peppercorns
- 1 tbsp chopped chervil
- 1/2 lemon, juiced
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/3 cup bread crumbs, panko preferred
- 2 shallots, chopped
- 2 cups chopped fresh spinach
- 1/4 cup Pernod
- salt and pepper, to taste
- dash red pepper sauce
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped parsley
- 2 dozen oysters, on the half shell
- rock salt
- lemon wedges, for garnish
All you do:
- Sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters.
- Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter.
- Place the bread crumbs in a mixing bowl and add half the garlic butter; set aside. To the remaining garlic butter in the skillet, add shallots and spinach. Cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod; season with salt and pepper. Add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
- Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley. Season with salt and pepper.
- Preheat oven to 450 degrees.
- Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450-degree oven for 10 to 15 minutes until golden. Serve with lemon wedges and Mignonette Sauce.
Charbroiled Oysters on the Half Shell
All you need:
- 8 oz softened butter
- 2 tbsp finely chopped garlic
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- pinch dried oregano
- 1 1/2 dozen large, freshly shucked oysters on the half shell
- 1/4 cup grated Parmesan and Romano cheeses, mixed
- 1 tbsp chopped flat-leaf parsley
All you do:
- Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, salt and oregano.
- Place oysters on the half shell right over the hottest part of grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
- The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano cheeses and parsley on top. Serve the oysters on the shells immediately with baguette bread.