How to Handle and Prepare Unshucked Oysters in the Shell.

Pacific Oyster Kabobs
12 oz container of fresh Pacific Oysters

Preheat oven to 450 degrees F.  Pre-cook oysters.  Cut strips of bacon long enough to wrap around each oyster with slight overlap.  (Oysters may be cut to desired size.)  Place two or three bacon-wrapped oyster kabobs on each skewer and roast in hot oven until bacon is crisp.  If served as hors d'oeuvres, allow 3 to 4 per person.

Fresh Pacific Oyster Cocktail
12 oz container of fresh Pacific Oysters

Pre-cook oysters.  If desired, cut pre-cooked oysters in pieces, combine with cocktail sauce, allowing enough sauce to cover oysters.  Fill cocktail glasses with mixture and garnish with slice of fresh lemon.

Pacific Oyster Cocktail Sauce

Combine ingredients and mix well.  Cover and chill thoroughly before using.

Pacific Oyster Dressing
Pre-cook Pacific oysters and reserve pre-cooking water.  Using your favorite stuffing recipe, substitute pre-cooking water for other liquid.  Add sliced, pre-cooked oysters to the stuffing mixture.

Pacific Oyster Bisque

Pre-cook oysters, drain and chop.  Set oysters aside.  Scald milk, seasoning and butter.  Stir in instant mashed potato granules.  Add small amount of milk mixture to slightly beaten egg yolk, then combine with rest of milk mixture.  Stir in condensed tomato soup and blend well.  Add chopped oysters and return to low heat.  Meanwhile, beat egg white until stiff.  Fold beaten egg white into soup.  Garnish with parsley flakes or paprika and serve immediately.  (Serves 4-6).

Pacific Oysters and Shrimp Flamenco

Pre-cook oysters.  Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside.  Fry bacon, onions, garlic, celery, and green pepper until translucent.  Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar.  Bring to a boil. Remove bay leaf.  Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes.  Then, lightly mix in olives, shrimp and pre-cooked oysters.  Return to oven uncovered; bake 15 minutes longer.  Serve over cooked rice.  (Serves 6-8).

Pan-Fried Pacific Oysters

 Pre-cook oysters and drain.  Dip prepared oysters in egg, then in corn meal, coating thoroughly.  Set aside to dry.  Heat oil or fat in frying pan to 370 degrees F. (or until quite hot).  Fry oysters until golden brown on one side, then turn carefully to brown the other side.  (About 4 minutes each side).  Serve immediately.  (Serves 3-4).

Kumumoto Oyster Cocktail

Mix all ingredients except oysters and place in refrigerator to chill.  Place oysters in cocktail glasses to within one inch from top.  Fill glasses with chilled cocktail sauce.  Serve with celery sticks and thin brown bread.  To improve flavor, prepare cocktails and set in refrigerator from 1 to 8 hours before serving.  Will make 6 medium cocktails.

Kumumoto Oyster Pan Fry

Combine milk, egg, Tabasco, Worcestershire sauce and mix well.  Open oysters and pour contents into mixture.  Let stand for 20 minutes.  Take oysters from mixture with small strainer and roll in cracker crumbs until well coated.  Place oysters in hot skillet with small amount of hot grease.  Place just enough oysters to cover bottom of skillet.  Keep turning oysters until plump and golden brown.  Do NOT overcook.  Serves 5-6.     

Kumumoto Pepper Pan Roast

Melt butter in hot skillet.  Chop peppers, start cooking in butter.  Mix other ingredients and pour into skillet.  Let simmer about 2 minutes.  Pour oysters into mixture.  Let simmer until oysters are plump.  Do NOT overcook.  Serve on buttered toast.  Serves 2.

Kumumoto Oyster Stew

Drain oysters, saving nectar.  Combine cold milk, oyster nectar, salt, pepper, Tabasco, Worcestershire sauce, onion salt and bring to simmer.  Do NOT boil.  Add oysters and let simmer about one minute.  Place one pat of butter in each stew bowl, add hot stew and dash of paprika.  Serves 5.