We spent the weekend at the FoodShed auxiliary (our cabin) down on the Peninsula. October has been unseasonably dry here, so we had the luxury of exploring our area in warm weather, under stunning blue skies. Part of our tour involved a stop at Minterbrook Oyster Company, which is our go-to place for local shellfish.
To start, shuck 18 oysters. Eat several, just to be sure they’re good.
Fresh herbs are the key here. We are lucky to have cabin friends right next door to us with an amazing herb garden that we plunder regularly. In a bowl, mix together 2 cups flour and 1 cup panko bread crumbs. Stir in 2 tablespoons fresh chopped thyme, 1 tablespoon fresh chopped tarragon, and 1 tablespoon fresh chopped parsley.
Dredge each oyster in the flour mixture. Heat a large stainless steel fry pan over medium-high heat and lightly coat the bottom with grapeseed oil (or any oil with a high smoke point). Fry each oyster about a minute to a minute and a half on each side, until they’re golden brown.
Meanwhile, in an oven heated to 400, toast sliced bread brushed with olive oil so you have nice golden toasts.
Enjoy your oysters on toast with a lovely crisp white wine and several friends.
The salmon were jumping everywhere – We’ll be back next weekend, poles in hand, and hopefully a new blog post about our delicious catch.
- 2 cups flour
- 1 cup panko bread crumbs.
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped tarragon
- 1 tablespoon fresh chopped parsley
- 18 freshly shucked oysters
- 6 slices of bread
- some olive oil (for the bread)
- some high-smoke point oil (like grapeseed or canola) (for the oysters)
- Oyster Rockefeller (samantha562.com)
- Oysters on the Grill – A Classic Northwest Appetizer (seattlefoodshed.wordpress.com)
- How to Shuck an Oyster (seattlefoodshed.wordpress.com)