recipes

General Tips f0r Preparing and Cooking Mollusks

Mollusks in the shell need to be rinsed and cleaned under cold running water when you are ready to prepare them for eating. Oysters, Clams, and Scallops served raw on the half shell need to be shucked or opened at the hinge. Mussels need to be debearded. (see recipes for cooking mussels below)

Mollusks can be poached, steamed, barbecued, baked, and fried. They can also be cooked in soups, sauces, and curries.

Broiling(baking), Grilling, and Barbecuing
Mollusks should be left in their shell. They only take a few minutes to open. Note: always cook oysters “cup up” with the flat part of the shell on top, allowing the juices to stay in the shell. Takes approximately 5-10 minutes.

Steaming
Mollusks steam extremely well and only take a few minutes to open. Almost any liquid can be used for steaming. The broth is generally served over the mollusks in their shells.

Panfrying
Mollusks can be panfried in butters or oils. The temperature needs to be quite high and the mollusks should be stired. You can partially steam the mollusk and when the shell opens remove the meat and then fry them or put them in a stew.

Recipes For Cooking Oysters

The oyster has a flavor like no other food and each variety tastes a little different. Our Pacific oysters have a sweet, mild flavor with a hint of the ocean’s brine. Below are some oyster recipes.

Shucking An Oyster

oyster shucking 1. With the flat side facing up find the hinge (where the shells meet) and insert the oyster knife

oyster shucking 2. With the knife inserted slowly move it downward and inward, twisting, until the hinge pops

oyster shucking 3. Move the knife along the underside of the top shell to detach the muscle and remove top shell

oyster shucking 4. Move the knife along the underside of the bottom shell to detach the muscle

Serving Oysters Raw
Raw oysters on the half shell make an elegant first course for the formal diner or as an appetizer for a simple meal. Serve approximately six per person as a starter or approximately eighteen per person as a main course. They can be enjoyed unadorned or with a lemon wedge, tabasco, garlic, butter, horse radish, pesto, salsa, mignonette sauce or any other creative topping.

Migonette Sauce - makes 1 cup
3 tablespoons crushed black peppercorns
3 tablespoons finely minced shallots
2/3 cup good quality white wine vinegar
Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Use about a teaspoon per oyster. This sauce will keep refrigerated for months.

Baked Oysters
2 dozen oysters - cleaned
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons parsley - chopped
2 garlic cloves - minced
1 cup bread crumbs
1 lemon
salt and pepper
Open the oysters and loosen from shell, but do not remove. Arrange in a baking dish. Cover each oyster with a pat of butter and some garlic. Mix the bread crumbs, olive oil, parsley, salt and pepper and sprinkle the mixture over each oyster. Bake at 375 for about 10 minutes and serve with lemon wedges.

Fried Oysters
2 dozen oysters - shucked
lemon juice
flour
2 eggs beaten
bread crumbs
salt and pepper
Beat the eggs with a bit of salt and pepper. Dip the oysters in lemon juice and then coat them in flour and dip the in the egg mixture. Finally, roll them in the bread crumbs and fry until they are golden brown.

Oysters Rockefeller
2 dozen oysters - raw on the half shell
1/4 cup of shallots - minced
1/4 cup of celery - minced
2 cups of fresh spinach
1/4 cup of bread crumbs
2 tablespoons of melted butter
Open the oysters and discard the top shell. Place on a baking dish. Saute the shallots, celery, and spinach in butter for about five minutes. Place this mixture in the blender and puree. Put the mixture on top of the oysters and dot with butter and bread crumbs. Bake at 375 for 15-20 minutes.

Oysters in Vino Blanco
16 oysters - shucked
6 oz dry white wine
2 oz olive oil
2 oz fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 teaspoon chopped fresh parsley
1 garlic clove - crushed
Place all the ingredients in a pot and bring to a boil over moderate heat. Remove from heat and allow to cool before serving.

Recipes For Cooking Mussels

To prepare mussels for cooking you must pull off the "beard" or tuft of fibers which protrudes out from the shells by grabing it and giving a quick tug. Discard any open mussels which do not close. Scrub the outside of the shell clean with cold water. Only "debeard" and prepare mussels when you are ready to cook them because they will not live long after they have been "debearded".

Mussels Steamed in Wine
2 pounds mussels - cleaned and debearded
1/4 cup dry white wine
1 tablespoon chopped shallots
1 tablespoon choppped parsley
black pepper to taste
Combine all the ingredients in a saucepan with a lid and bring to a boil. Steam the mussels until they open, about five minutes. Serve with the liquid and bread.

Mussels Steamed with Tomatoes, Garlic, and Wine
1 tablespoon olive oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 pound pleed, seeded, tomatoes
2 pounds mussels - cleaned and debearded
1 tablespoon fresh herbs or Italian seasoning
1/4 cup dry white wine
black pepper
Saute the garlic, shallots and tomatoes in oil. Add the mussels, herbs, wine, and pepper. Steam the mussels until they open, about five minutes. Serve as a soup with bread or serve over pasta.

Marinated Mussels and Fennel
3 pounds mussels - cleaned and debearded
1/2 cup water
2 scallions chopped
1 teaspoon fennel seeds
1 fennel bulb thinly sliced
2 teaspoons dijon mustard
1/3 cup olive oil
1/4 cup lemon juice
salt and pepper to taste
Bring mussels to a boil in a covered saucepan with water. Simmer 2 -3 minutes until the mussels open. Remove mussels from shells. Combine mussels, scallions, seeds, and fennel in a bowl. Mix together remaining ingredients and pour over the mussels. Mix well and allow the mussels to marinate for at least 30 minutes. Serve with bread.

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Santa Barbara Mariculture Company
721 1/2 West Valerio Street
Santa Barbara, CA 93101
805.886.1283