By Seared Lightly

Just a month ago, the Pacific Northwest oyster harvest was aborted by a 
tidal virus. No longer, say the fisheries officials in Oregon, Washington and
British Columbia. That’s very good news, since fall conditions are sublime
for placing oysters at their edible peak. 

Oyster faarming supplies Oregon shellfish aficionados from beds in the bays of Tillamook, Netarts, Yaquina, Umpqua and Coos.  

We believe raw oysters on the half shell are the finest experience this mollusk can provide. Dash the opened oysters with a dollop each of green Tabasco sauce and purr as you gulp! There are other ways to utilize this seashore prize:

Elegant Appetizer

2 2oz, cans Anchovy fillets 8 slices raw bacon

Separate anchovy fillets, cut bacon slices crosswise in thirds and cook briefly in the microwave.  Drain 24 shucked small oysters, wrqp anchovy fillet around each, then wrap with bacon and bond with a toothpick. Broil these beauties on a pan in your oven, or over your charcoal grill (if the latter, throw some wood chips on the coals for extra flavor), turning until bacon is crisp. 

Oregon Oyster Stew

3 dozen shucked oysters w/juice 3 tbsp. Sauvignon Blanc wine
1 cup sliced black olives 2 tsp. Chopped fresh parsley
1 tsp. Paprika 2 green peppers, finely chopped
2 16oz. Cans stewed tomatoes 2 tbsp. extra virgin olive oil
2 chopped anchovy fillets
Tabasco to taste

Cut oysters in half if large, or use whole small bivalves. Place tomatoes, peppers, oil, parsley and seasoning in pot, cok uncovered over medium heat 12 minutes, add oysters and any drained oyster liquid and cook additional 3 min. Serve in separate bowls with garlic bread. Serves 4.

Angels on Horseback

8 slices bacon 
16 shucked small oysters
4 slices French bread, buttered & toasted 
8 slices canned Chinese water chestnuts

Poach oysters 2 minutes to firm. Cut bacon strips in half, cook briefly in microwave. Insert water chestnut slice in each oyster, wrap bacon around each, secure with toothpick. Broil until bacon lightly crisps. Serve hot with toast quarters.

Oysters steamed in shell – place oysters flat side up, cup side down under a broiler or over a grill.  Don’t overcook, oysters don’t always open when done...tap each ‘til they sound hollow. Open with a stout table knife at the end opposite the hinge.  In an oven cook at 450 degrees for 15 min.

If you love oysters on the half shell, note the taste differences between mollusks from specific locations. You’ll also find a difference in species. While the bulk of farmed Northwest oysters are of the Pacific species, search for the flat sided European Belons, which present a unique
flavor of the sea. Kumamotos are another locally raised species, and are quite small, as are Olympics, a recently restored varietal.

© 2006 Fred Delkin and Oregon Magazine