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What is your favorite way to eat oysters and the best wine pairing?
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1. charbroiled from Drago's in New Orleans
2. Straight from the fryer 3. raw ice cold abita amber beer This message has been edited. Last edited by: cali wine, |
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On the half shell with good cocktail sauce and Champagne.
Second choice would be Oysters Rockefeller, also with Champagne. Just one more sip. |
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The best oyster I ever had was on the half shell on my cousin's oyster boat off of Rock Hall in the Chesapeake. I was 12-years-old and I remember it to this day, (it was my first raw). Unfortunately, wine wasn't on the menu that day.
I was lucky enough to grow up feasting on just about every oyster, blue crab, and rockfish dish you can imagine. Close runners up to oysters on the half shell were fritters and stew. I have tried so many recipes since, however it is impossible to replicate what the ladies on my mom's side of the family knew by rote. Of course I was too busy eating to ask them to write things down and now they have all passed.  ------------------------------ "Hey Man, I'm drinking wine, eating cheese and catching some rays." Oddball |
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 My first choice. Yummmm...... |
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I know what you mean. My mom died on Sept. 12th of this year and she made the best oyster dressing on Thanksgiving. I had to make it this year, with no recipe. She did not write anything down either, But, she would have been proud. It came out great!
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Lorrie-
Oyster Dressing ?? You wouldn't happen to originally be from a place South of Little Rock ?? |
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New Orleans, LA. A hurricane Katrina transplant to Little Rock, AR. The folks are nice, and boy do they like their wine.
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raw ice cold. champagne.
no doubt. ----------------------------- "religion ='s thought disorder" - sigmund freud |
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Nothing better than bubbly with oysters prepared anyway. It is the ultimate treat!
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One of my favorite oyster dishes in the last couple of years was a fried Merliton with fried oysters and oyster tasso hollandaise from Jacques-Imo's in New Orleans. Other than that, I'm all for on the half shell with champagne.
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Boy that sounds so good. I do a oyster appetizer in fillo shells to go with bubbly. Great for parties or to treat yourself to a snack.
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All this talk of oysters got me going. I just bought a couple of bottles of Champagne. Next, I'll get some oysters. Thanks for reminding me how good this combination is.
Just one more sip. |
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me too! as luck would have it, i'll be at a sparkling tasting this evening, and it's right across the street from blue ribbon. man it must suck to not be me!  ----------------------------- "religion ='s thought disorder" - sigmund freud |
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Glad I did this board a positive service. Enjoy the oysters and bubbly!
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I stuff panko fried Olympia oysters in white buffalo tenterloin steaks, sear them rare on the grill and top with a sweet vermouth / veal demiglaze.
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Raw and cold with a dollop of lemon juice and a Muscadet or Sancerre.
Got acid? @@@@@@@@@@@@ Everyone has to believe in something. I believe I’ll have another glass of wine. |
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 __________________________ Alta is for skiers! |
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How much is a "dollop" of lemon juice? Just one more sip. |
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Like so many others, on the half-shell with Champagne....
But at Christmas, we make oyster stew....  Romeo and Juliet are together in eternity.... |
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I love oyster based stews or soups. I made years ago, oyster and artichoke soup. It was wonderful!
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It used to be pretty bad when my grandmother or mom made it. Butter, cream and oysters. We affectionately called it "phlegm soup".... Now that my brother in law and I make it, it is much more palatable....
Romeo and Juliet are together in eternity.... |
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How do you make it? I may try it for the holidays.
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Another favorite is oysters remoulade. Ruth's Chris does this fairly well.
Just one more sip. |
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You are right!
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