This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
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Smoked Oysters with Ancho Chile Sauce
This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Oysters, Hot Sauce, and Murder: RIP, Bacteria
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies indicate.
Shellfish Brine for Smoked Oysters
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
Peruvian Mixed Seafood Ceviche
This Peruvian Mixed Seafood Ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Wasabi Oyster Po’Boy Sandwiches
If you make wasabi mayonnaise, why not make some wasabi oyster po’boy sandwiches? The following recipe makes four servings.
Wasabi Mayonnaise Recipe
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayo.
Talisker Starts “One for the Sea” Campaign
Talisker Single Malt Scotch Whisky extends its partnership with NYC nonprofit Billion Oyster Project as the lead sponsor of its Shell Collection Program.
Kelp May Hold a Key to the Health and Abundance of Shellfish
While kelp is known as a nutritious food item, harvesting kelp may be a new way to help keep bivalves such as clams and oysters healthy and more abundant.