Blog - recipes

Oyster Recipe

Posted by

As a seafood lover, there will always be a lot of different options to try. The more adventurous may be willing to go for something like geoduck, monkfish or sea urchin. For others, sticking with the tastes of the more well known, salmon or halibut, is the only way to go. For those wanting to try something new without taking too big a leap, there is always the option of trying oysters. You may be a little suspicious but you'll probably change your mind when you try them in this recipe:

Garlic Oyster Linguine


  • 1/4 cup butter
  • ounces fresh mushrooms, quartered
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon minced garlic
  • 24 shucked oysters, quartered
  • 1/2 cup whole corn kernels, blanched
  • 2/3 cup French-style green beans, chopped
  • 2 tablespoons chopped pimento peppers
  • 1/2 cup seafood stock
  • 10 ounces fresh linguine pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons thinly sliced green onion
  • 4 ounces crabmeat


  1. In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
  2. Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
  3. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.

Recipe source:

Bonus Oyster Fun Fact:
The word Ostracized is derived from oyster In very ancient Roman times, in order to banish one from a Kingdom, the village elders would vote. Their ballots consisted of oyster shells- cup up meant you could stay in town. Cup down... See ya!