As we celebrate the first days of Spring, we thought it would be appropriate to share some of our favorite springtime recipes. Oysters can be prepared in so many light and refreshing ways– it’s their versatility that makes them shine. As you welcome the sun and warm air, grab your shucker and try one of these flavorful dishes.
Oyster & Mushroom Spring Stew
- 1/2 stick unsalted butter
- 1 cup all-purpose flour
- 1 bunch spring onions with green tops, sliced
- 1 cup assorted mushrooms, caps and tender stems, sliced & divided
- 1 quart chicken stock, low sodium
- 1 quart Wandering Waders Premium Shucked Oysters with liquor, divided & reserved
- 4 sprigs thyme
- 1 bunch flat leaf parsley, leaves only, separated
- 1-pint whole milk
- salt, cayenne & black pepper to taste
- Cajun-spiced pecans, optional garnish
- In a medium pot over medium high heat, melt unsalted butter.
- Stir in flour, 1/4 cup at a time, incorporating with butter fully before adding the next 1/4 cup.
- Stir constantly until it reaches a nutty fragrance and a tan color.
- Reduce heat and stir in onions and mushroom stems.
- Stir frequently, cooking until white onions are transparent and greens, limp.
- Return heat to medium high. Add stock 1 cup at a time, stirring thoroughly to combine with roux.
- Bring to a boil to facilitate thickening.
- Add the liquor of oysters, only, thyme, and half of parsley.
- Bring all to a boil, then reduce to a rolling simmer for 10 minutes.
- Remove from heat for 5 minutes.
- Remove thyme stems. With an immersion blender puree soup. (Alternatively, use a blender or food processor, in batches, adding back to a clean pot cupfuls at a time.)
- Return to a low burner, add sliced mushroom caps, season with salt, cayenne, and black pepper to taste. (Alternatively, Creole seasoning can be used as a substitute or in conjunction with salt and peppers.)
- When soup reaches a full, rolling simmer, add oysters and milk.
- Cook about 3-5 minutes, or until warmed through, oysters are opaque, and edges are curled.
- Correct seasonings again. Remove from heat.
- Garnish with remaining parsley and spiced pecan pieces.
Orange, Candied Onion and Mint Mignonette
This aromatic and bright sauce is an excellent springtime accent to briny oysters. You can also try it on crab legs, shrimp and clams.
- 1⁄3 cup cider vinegar
- 2 tbsp. sugar
- 1 small red onion, minced
- 1 cup dry sparkling wine
- 2 tbsp. minced mint
- 1⁄2 tsp. fleur de sel or kosher salt
- 2 (1") strips orange zest, thinly sliced crosswise
- Oysters on the half shell, for serving
Steps:Bring vinegar, sugar, onion, and 1⁄4 cup water to a simmer in a 10″ skillet over medium. Cook until liquid is evaporated, and the onion is caramelized, 20–25 minutes; transfer to a bowl and let cool. Stir in wine, mint, fleur de sel, and orange zest. Serve with oysters.