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May 5, 2007 05:48 PM

Smoked Oysters -- yummy ways to eat?

Just picked up a couple cans on a whim. Last time I ate was when my parents were driving me to college in the back of their closed-top pick-up truck. It was a six hour drive at least and my sister and I packed ourselves a picnic of smoked oysters, cream cheese, crackers and lumpfish roe and various sweets. We ate the smoked oysters on crackers with cream cheese in the baking heat, ducking low when the highway patrol drove by. Classic food memory. But thinking about expanding my repertore and wondering what other ways they might taste good. Was thinking on pumpernickle with cream cheese and dill and a squeeze of lemon. Make sense? Any other ideas?

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  1. Same ingredients but a different presentation: Drain canned oysters, mince in small food processor. Mix with 8 oz. Philadelphia whipped cream cheese, two splashes Worcestershire sauce, into dip for nice crackers. Garnish dip with cornishons, capers.

    3 Replies
    1. re: Veggo

      Mmm. That sounds pretty tasty. Thanks.

      1. re: bite bite

        Start with your favorite pasta carbonara recipe and kick it up a notch with the addition of smoked oysters, and spinach. It's a well know fact that bacon & oysters pair up terrifically plus it's easy to prepare & SO delicious.

        1. re: kemi5

          I mean no disrespect, but why do people have to play with what is already the perfect pasta dish? I hate food rules. Play all you want, but please. Treat carbonara like the perfect treasure it is :P

    2. Capers, Sour Cream, Lemon on toast points. YUMM

      2 Replies
      1. re: starlady

        Cream of asparagus soup, I sink 3-4 of them in there, adding cream fraiche to the top. Love those things!

        1. re: starlady

          I like mine with sour cream, too.

          1. A dinner guest brought a great appetizer the other night: button mushrooms stuffed with smoked oysters. She said the oyster sits in a sauce of mayonnaise, wasabi, worcestershire and the whole thing is broiled. I don't know the proportions, but they were gobbled up.

            11 Replies
              1. re: bodacious

                I recently tried this on for size: I reduced 1 cup of heavy cream by half over medium-high heat, stirring all the while. Then I stemmed 16 medium mushrooms, minced the stems in a mini-processor and tossed them with a few teaspoons of fresh lemon juice. I stirred that into the reduced cream wtih a few dashes of Tabasco and a half-teaspoon of curry powder. I stirred that over medium heat for 5 minutes to reduce it further. Off heat, I stirred in drained smoked oysters from a 4-ounce can. I buttered a gratin and moistened the bottom wtih a few tablespoons of dry sherry. I arranged the mushrooms in a single layer, cap sides down, then put an oyster (or two) and some cream sauce in each cap, then covered the mushrooms with grated smoked cheddar cheese. I baked the gratin at 400 degrees for about 15 minutes. REALLY delicious!

                1. re: Tom Steele

                  Impressive. Would never have thought of reducing heavy cream -- partially for fear of it getting those little cooked milk chunks in it.

                  1. re: Tom Steele

                    Someone showed me a somewhat simpler version of this many years ago. You just chop cleaned mushroom stems and smoked oysters together with some minced onion and a bit of Worcestershire sauce. Salt to taste, stir in some cracker crumbs (I like Ritz, but saltines are fine) and enough sour cream to bind it. Stuff the caps you got the stems from (good idea to have them all more or less the same size) and lay stuffed side up in a shallow baking dish. Drizzle a little oil or melted butter over all and bake as above until the caps are cooked - that's the only really important thing, as you pretty much can't overcook the stuffing.

                    1. re: Will Owen

                      Thx. Any advice on best way to cook the caps (have never made before) -- temp/time approx's? Also, do you think if it would work if left the oysters whole. Wondering is texture might get odd when cooked -- but intrigued bt the whole oyster thing as suggested up in bodacious's post...

                      1. re: Will Owen

                        Will, this flavor combination sounds good- I'm magneting the recipe to the fridge.

                        1. re: Will Owen

                          ok this is a keeper, I just gotta try it.

                      2. re: bodacious

                        I know this thread is insanely old, but this idea inspired me so yesterday I mixed up a softened package of cream cheese with a squirt of lemon juice, a minced scallion, kosher salt, and a very small pinch of crushed red pepper. Stuffed smallish mushroom caps with this, and then pressed a smoked oyster into each one and baked. Delicious! They tasted really bright but savory and satisfying at the same time.

                        1. re: bodacious

                          Goodness, that sounds delicious! I love all sorts of canned sardines, oysters, anchovies, you name it. I do enjoy experimenting with different and eclectic ways of preparing, accenting, and ultimately consuming them. Your recipie here is one I must try soon. Thanks!

                          1. re: mrvolvo1720

                            I've had anchovies many years ago and they were smoked I believe. Rich flavor with a flare of salty. Any brand you could recommend?

                        2. I like them on saltine crackers with hot sauce or pickled jalapenos.

                          5 Replies
                          1. re: srr

                            Mmm, jalapenos. I hadn't thought of that. The spice could be a really nice compliment.

                            1. re: srr

                              Up until now, I thought my mother and I were the only people who ate them on saltines.

                              I like them with a really good grainy mustard underneath, a dollop of sour cream and fresh cracked pepper on top.

                              1. re: jencounter

                                It was my grandpa who introduced me to smoked oysters, not really on purpose; he'd come home mid-afternoon most days (he had a tractor dealership in a tiny town) to put his feet up and read the paper, usually with a beer, a can of oysters and a stack of saltines. I was about ten or eleven, visiting for the week, and thought those ugly greenish things smelled pretty good, so I asked about them. He put one on a cracker for me and warned me, "They're an acquired taste." I acquired it then and there, and so I got a couple every afternoon if I was around.

                                1. re: Will Owen

                                  I only tried them on ritz since my grandpa let me try them when I was a kid over 20 years ago.

                              2. re: srr

                                On wheat thin-type cracker with a super sharp slice of cheddar. The intensity of the cheddar pairs nicely with the smokiness of the oysters.