Naked Cortes Island Oysters

Freshly shucked oysters with Gordo's Snake Bite Salsa

• 1 Dozen Fresh Cortes Island Oysters
• 2 Vine Ripened Tomatoes, finely diced
• 1 bunch of cilantro
• 1 Jalapeno or Serrano Chile (keep the seeds in for spicy hot, seeds out for mild hot)
• 3 oz Beer
• 3 oz Dry Apple Cider
• Dash of hot sauce of choice (Cholula is great)
• Sea salt to taste

Add all other ingredients to a bowl and marinate for 2 hrs before serving. Once ready, shuck oysters and leave them in the half shell.

Del's Glazed Oysters

Del Hendon, Cortes Island

Selected as the best entry at OysterFest '03

• 1 quart (1 L) medium-size fresh Cortes oysters, shucked and drained
• 1/2 tsp (2 ml) butter
• 1 tbsp (15 ml) lime marmalade
• 1 tbsp (15 ml) stone-ground mustard

Refrigerate oysters on a drain board overnight. In a large heavy frying pan melt butter, lime marmalade and mustard. Heat until it turns brown. Add drained oyster meat. Cook 1 – 2 minutes until they begin to glaze. Serve hot. An interesting variation is to add 1 tsp (2 ml) curry powder to the glaze.

Barbecued Oysters with Devil's Butter

Fred Picard, Picard's B&B

• 1 cu (250 ml) salted butter
• 1 cu (250 ml) chopped fresh parsley
• 2 tbsp (30 ml) strong grainy Dijon mustard
• 4-6 tbsp (60 – 90 ml) Louisiana Hot Sauce
• 1 tbsp (15 ml) juice from fresh lemons
• Salt, to taste

Combine ingredients in a saucepan, bring to a slow boil. Reduce heat and simmer for approximately 1 hour. Stir sauce vigorously before using. Place scrubbed oysters on medium heat barbecue. Once they start to open, pry off the top shell. Be careful not to spill the nectar. Put one tsp (5 ml) Devil's Butter on each oyster. Cook at high heat, adding more Devil's Butter as needed. When placing oysters on the barbecue, try placing small pebbles under the shell so they sit level.

Barbecued Oysters with Spinach and Feta Cheese Stuffing

Brent Petkau, the Oysterman
Place a small amount of spinach and/or Feta cheese over the oyster; allow the cheese to melt.

Barbecued Oysters Asian Delight

Fred Picard, Picard's B&B

• 7/8 cu (200 ml) sesame oil
• 7/8 cu (200 ml) Tamari sauce
• 1 medium fresh ginger root, finely chopped
• 2 bulbs fresh garlic

Combine all ingredients in a saucepan; bring to slow boil. Reduce heat, simmer for 1 hour. Remember to stir sauce vigorously before spooning over oyster.

Pesto and Feta Cheese Topping for Barbecued Oysters

Fred Picard, Picard's B&B

• 2 pkgs Pesto (Olivieri brand)
• 14 oz (400 g) feta cheese

Slice cheese into small cubes. Apply one tsp (5 ml) of pesto to each oyster; top with a cube of Feta cheese while cooking.

Barbecued Oysters with Mustard Sauce

Marcel Creurer, Orchard Bay Eco-Culture Ltd
Remove top shell from medium-size Cortes oyster; top with 2/3 mayo & 1/3 French mustard mix. Cook over BBQ until golden.

Ostras Gratinada

Julia Rendall, Orchard Bay Eco-Culture Ltd.

Barbecued Oysters from Brazil Remove top shell from small Cortes oysters, then top with mild cheese (German Butter works well), and grated mozzarella cheese. Place a sliver of hot red chili pepper and a small fresh parsley leaf in the heel of the oyster. Grill until golden brown. Serve hot.

Barbecued Calgary Oysters

Marcel Creurer, Silent Harvest

• Allow 2 – 3 medium-size Cortes oysters per serving
• Salt & pepper to taste
• Garlic powder
• Chopped onions
• Bacon bits
• Bread or cracker crumbs
• Butter

Steam oysters open; remove and discard top shell. Place oysters on a flat cookie sheet layered with crumpled aluminum foil or a layer of coarse salt to stabilize the oyster. Sprinkle with salt, pepper and garlic powder. Add chopped onions and bacon bits to each oyster. Smother with bread crumbs; top with dollop of butter. Grill until golden brown. Serve hot.

Oysters Mombas

Chloe Gregg

OysterFest '08

½ cu butter

3 cloves garlic, finely minced1

small bunch parsley or cilantro, chopped

African hot sauce or Piri Piri sauce or Tabasco sauce, to taste

½ cu white wine

Salt, pepper and red pepper, to taste

2-3 doz fresh oysters, cleaned and left on the half shell 

Sauce: melt butter in saucepan; add garlic & parsley; sauté a few minutes; add hot sauce, wine, salt and pepper. Remove from heat. 

Arrange oysters on a baking sheet over crumbled foil or bed of coarse salt.

Drizzle a spoonful of sauce over each oyster. 

Bake oysters for 6 – 8 minutes in 350F oven or BBQ.

Serve immediately with lemon wedges and remaining hot sauce.

Oysters with Cucumbers in Thai Red Sweet Chili Sauce

John Shook & Kristen Schofield-Sweet

OysterFest '08

Shucked oysters

Salted butter

Thai sweet red chili sauce

Cucumbers, finely minced

Parsley, chopped

Sauté oysters in butter until nearly cooked.

Add sweet chili sauce to taste during the last few minutes of cooking.

Remove from heat and stir in cucumber and parsley.

Toss and serve