Recipe: Oyster Stuffing To Convert Non-Oyster Eaters

Oyster Stuffing
Psst, the not-so-secret kryptonite ingredient in our Thanksgiving stuffing is…oysters!

Oysters have historically been part of stuffing since colonial times, back when oysters were cheap and oyster reefs were plentiful all along the Eastern seaboard. Today, oysters are typically served raw on the half shell at fancy restaurants, but not long ago, they were a humble, poor man’s food.

What’s that, the idea of oysters in stuffing sounds crazy to you? Give us a minute to explain. Like anchovies in Caesar dressing, or fish sauce in a Thai curry, oysters provide a salty umami punch to stuffing that will NOT be overwhelmingly fishy. You will certainly taste the extra briny oomph, but it will be as you reach for more stuffing because you can’t stop. In fact, we are so confident in the universal appeal of this stuffing that we dare you to serve it to first-time oyster eaters, or anyone who says they don’t like oysters (without telling them that there’s oysters inside).

The following recipe is highly adaptable to the ingredients you have on hand. You simply need bread, some aromatics, a highlight ingredient or two (we’ve used oysters and bacon), and some good stock to tie everything together and make sure the stuffing stays moist. And if you’re concerned about the time required to shuck oysters, fret not. We have shucked oyster meats available, perfect for all your cooked oyster dishes. These are big, plump Pacific oysters, which means they’ll stay meaty and sizable even after cooking shrinkage.

You’ll note that this recipe calls for toasting fresh bread, rather than using stale bread. This is because toasted bread will absorb liquid more readily, becoming more flavorful, so it’s better to use this over stale bread.

Happy Thanksgiving!

Oyster, Bacon & Mushroom Stuffing

Prep Time: 20 min
Cook Time: 45 min

1 lb firm white bread, cut into 3/4″ cubes
2 T butter, unsalted
1/4 lb bacon
1 lb mushrooms, sliced, such as shiitake or cremini
3 large celery stalks, leaves removed, diced in 1/4″ pieces
3 medium leeks, green and white parts, washed and diced in 1/4″ pieces
1/4 c parsley, minced, reserve some for garnish
1 t thyme, dried
1 t sage, dried
2 c shucked oysters, cut with kitchen shears into 1/2″ pieces over a bowl to catch the liquor
1 1/2 c chicken broth
2 eggs, beaten

Toasted Bread

Heat oven to 325 F. Bake bread on a sheet tray for 12 minutes until toasted and dry. Cool completely.

Butter a 9 x 13 inch baking dish. Cook the bacon in a large sauté pan over medium-high heat until browned. Transfer the bacon to a large bowl and crumble into smaller pieces. Add the mushrooms to the pan with the rendered bacon fat. Sauté the mushrooms until they are browned and most of the liquid has evaporated. Season with salt, and transfer to the bowl with the bacon.

In the same pan, melt 4T butter over medium-high heat. Add the leeks and celery, and cook until soft and translucent. Season with salt. Add the leeks, celery, parsley and dried herbs to the mushroom mix and toss. Add the bread cubes and oysters to the vegetables, stir gently to combine. Mix in reserved oyster liquor, chicken stock and eggs. The bread should be moist, and there shouldn’t be too much liquid left at the bottom of the bowl. Season with salt and pepper to taste.

Put the mixture into a baking dish. At this point, you can cover the dish tightly with foil and refrigerate it until ready to bake. Bake the stuffing uncovered at 350 F until heated through and golden brown, about 45 min. Garnish with parsley.

Oyster Stuffing Bite

Recipe: Oysters & Beer Granita

It’s October, which means the air is crisp and the oysters are fattening up nicely for the winter! We’ve moved from summer rosés to heartier beers, and what better way to embrace Octoberfest than with some beer granita over oysters?

The following granita is a fun way to branch out from the usual oyster toppings of cocktail sauce and mignonette, and it requires ingredients you probably already have around the kitchen. The slight bitterness of beer pairs nicely with the brininess and snap of an East Coast oyster. Treat yourself today!

Oysters & Beer Granita

Prep Time: 10 min
Cook Time: 40 min

12-oz bottle of beer, such a saison for some citrus notes or a stout for some bitterness
zest from one lime or lemon, reserve some for garnish
chili flakes (optional)
12 oysters, rinsed and shucked, preferably East Coast

Combine the beer, citrus zest and chili flakes in a shallow pan or wide bowl. Place in the freezer and check every 10 minutes, mixing with a fork and moving the frozen crystals toward the center of the bowl. Break apart any large pieces. Repeat every 10 minutes until you have a fine, frozen slush. (Alternatively, you could put the mixture into an ice cream maker and churn until at a sorbet-like consistency.) Top oysters with a spoonful of granita, garnish with citrus zest and enjoy!

When You Like It Hot: Grilled Oysters with Spicy Herb Butter

grilled oysters
Nothing better than an ice-cold raw oyster on the half-shell, right?

Well, it’s hard to top that, but we recognize that sometimes it’s nice to mix things up with cooked oysters too, especially if you’re trying to convince someone to try an oyster for the first time. And with Labor Day right around the corner, we’re here to remind you that grilled oysters are the perfect way to coast out the unofficial end of summer.

Plus, if you’re not feeling up to the challenge of shucking, popping the oysters on the grill will allow you to circumvent some of that work. Just place them on the grill for a few minutes until they start to open, then remove the oysters, let them cool until they’re easier to handle, and remove the rest of the top shell with a sharp oyster knife.

Of course, if you can shuck your oysters confidently, we definitely recommend pre-shucking before placing them on the grill to speed things along. Who wants to wait any longer than they have to?

I hesitate to call this a recipe because it’s really more of a hand-waving guide to grilled oyster nirvana, and there are many different but still valid roads to paradise. Essentially, you’ll need a few (dozen) oysters (we can help you with that), some butter, something aromatic like minced garlic or parsley or chives, some hot sauce or chili flakes (if you want things spicy), a few cold beers and a few good buddies. Melt the butter and combine it with any other seasonings you’re using. Once the oysters are cooked, off the grill and shucked, drizzle them with the herb/garlic butter and/or hot sauce. Sit back, slurp, and repeat.

One last tip, if you’d like to make sure your finished oysters are sitting with their cups upright, fill a tray with salt or rice so that they will stay level and not spill that precious liquor.

Happy grilling!

Shellfish Fridays: Retail Hours 4–7 pm

General Post

Oyster display

One of the most common questions we get is “Where can we buy your products?” Well, we’ve heard you loud and clear, and now we’ve added another way for New Yorkers to get fresh, high quality shellfish through W&T Seafood’s retail hours!

Every Friday from 4–7 pm, our warehouse will be throwing open the doors to walk-in customers. We’ll be offering an expanded selection of East and West Coast oysters, littleneck clams and manila clams, mussels and other weekly specials. If you aren’t sure what you want, we’re happy to act as your oyster concierge and field questions on what to buy or how to store your product. We can even give you an impromptu shucking lesson (it’s easier than it looks, we swear!). We also have a selection of shucking knives, shucking boards, towels and other seafood-related notecards, books and t-shirts available.

To reach the warehouse, just make your way to 50 Franklin Ave (just south of Flushing Ave) in Clinton Hill, about ten minutes walking from the G-Flushing Ave station.

We accept major credit cards.

For pick-ups at other times of the week, please reserve your order online so that we know to expect you.


Photo: (c) 2013 Good Eggs

Meetup: Oysters & Smoke & More at The Bounty

General Post

The Bounty oysters
Photo: The Bounty

We’re in the height of summer and there’s no better time to set sail with The Bounty on a boysterous journey! I’m thrilled to announce a Meetup at the Bounty (131 Greenpoint Ave, Brooklyn) on Tuesday, August 11 at 6:30 pm. Chef Evan Sloan has custom designed the following five-course feast for us, and it looks like a wonderful riot of summer flavors, with seafood and steak to boot! Check it out:

First Course: “Oyster & Lemon”

Raw Oyster w/Preserved Lemon
shaved fennel, lemon puree, shallots, petite herbs and a burnt lemon vinaigrette, served on house made toasted bread

Second Course: “Oyster & Parsley”

Grilled Oyster and a Parsley Root Soup
parsley pesto, gremolata, caviar, extra virgin olive oil

Third Course: “Oyster & Smoke”

Smoked Oysters w/House Made Pasta
bitter greens, smoked oyster mushrooms, smoked grape tomatoes, fine herbs, shaved cheese

Fourth Course: “Oyster & Cucumber”

Cornmeal Fried Oyster
marinated cucumber and cucumber yogurt sauce, scallop crudo, hoisin, cilantro

Fifth Course: “Oyster & Horseradish”

Tempura Fried Oyster & Prime Cut Flank Steak
horseradish, crème fraiche, dill, watercress, dulse seaweed

So, join us underneath the 80′ sail for a briny bite and a classic cocktail! This dinner will be $50 plus tax and tip, or $65 total. At the event, if you order any drinks or other menu items a la carte, please settle those with the server on your own. Our group is currently capped at 16, so sign up today before we’re out of space! Note: refunds will not be issued for this event, so please be confident that you can make it.


See you there!

The Bounty bar

Recipe: Coconut-Braised Golden Pompano

Coconut Braised Pompano

Cook a whole fish? With the bones and everything? That idea may seem intimidating, but it shouldn’t be—cooking a whole fish can be as easy as simply tossing it in the oven. Pats of butter and capers? Lemon slices and cherry tomatoes? You can work with nearly anything already in your pantry!

Here we’ve created a coconut marinade to braise fish in. We’ve used a golden pompano, with plenty of white, mildly sweet meat, but you could substitute another medium textured fish if you like. With just a handful of ingredients and some time in the oven, you’ll have a gourmet dinner with minimal prep.

If you’re interested in buying pompano, give us a call!

Coconut-Braised Golden Pompano

Recipe by Chiara D’Amore-Klaiman

Prep time: 45 min
Cook time: 1 hr


1 golden pompano (defrost overnight in refrigerator)
lime wedges for garnish

Coconut Marinade/Braising liquid:

1/3 cup grated fresh coconut (use Microplane for grated items)
2 Tbs grated ginger
grated zest of 1/2 lime (zest the lime, then cut into wedges for garnish)
sliced green chili, to taste
1/4 cup chopped fresh cilantro (about 1/2 cup leaves)
1 can (12–14 oz) coconut milk (unsweetened)
1 Tbs (or to taste) red chili flakes (Korean chili flakes are best but you could use regular red chili flakes or sub in 1/2 tsp or to taste cayenne pepper)
salt to taste

Golden Pompano

Clean and descale the pompano, removing all internal organs and gills, then score the fish on both sides to allow the coconut marinade/braising mixture to penetrate.

Coconut Marinade

For the coconut marinade/braising mixture, combine all ingredients (except the fish) in a medium bowl and mix thoroughly.

Spoon 1/4 of the coconut marinade/braising liquid into a non-reactive metal baking dish or glass baking dish, place the pompano in the dish and pour the remaining liquid over the fish. Cover with foil and refrigerate at least 1/2 hour (can leave overnight for a quick meal the following day).


Preheat your oven to 375°F (this would be a good time to start some brown rice).

Once oven is ready, remove the fish from the fridge (still covered in foil) and place directly in oven. Cook for 30 min then remove from oven, peel back the foil (do NOT tear it) and flip the fish using a spatula and a fork (be very careful not to splash), then return the foil cover and place the pan back in the oven for another 20–30 min (this would be a good time to start some white rice). The fish is done when the flesh is opaque.

Serve with wedges of lime to garnish. Don’t forget the meat in the head, as this fish has a good bit of very succulent meat in its ‘forehead’!