Kick Off Oyster Season with These 3 Recipes

Oysters HeaderOn their own, oysters are a nearly perfect food. They can be plucked straight from the ocean, shucked and slurped down
raw. While they are delicious year round, September marks the beginning of oyster season!

Celebrate the start of the season by adding a little global flare to your oysters with three of our favorite recipes, along with suggestions on the perfect wine pairing for each.

Oysters Rockefeller

Oysters RockeOriginating in New Orleans, Oysters Rockefeller consists of a spinach, butter and garlic mixture along with a crispy bread crumb topping. No matter the occasion, this recipe will delight your taste buds and is surprisingly simple to make at home.

 SERVINGS: 8 (as an appetizer)



  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • Salt and pepper, to taste
  • Dash red pepper sauce
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon parsley
  • 2 dozen oysters, on the half shell
  • Rock salt
  • Lemon wedges, for garnish

 Mignonette Sauce

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced



  1. Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.
  2. Place the bread crumbs in a mixing bowl and add half the garlic butter. Set aside.
  3. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts.
  4. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce.
  5. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper.
  6. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
  7. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450° F oven for 10 to 15 minutes until golden.
  8. Serve with lemon wedges and red pepper sauce.

Mignonette Sauce

  1. In a small bowl, whisk together all ingredients. Cover and chill 1 hour before serving with oysters.


Compliment this baked dish with our Clos Malverne Chardonnay, a substantial wine that boasts citrus and vanilla flavors.

Oysters Dupont

Oysters DupontOriginating in Europe, Oysters Dupont features crabmeat, feta and capers broiled atop garlic and herb dressed oysters. Although it is the fastest recipe to make, this delectable dish is sure to leave you satisfied.




  • 1⁄3 cup olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons mixed herbs
  • Freshly ground black pepper, to taste
  • Coarse rock salt, for baking sheet
  • 12 oysters, preferably Apalachicola, on the half shell
  • 6 oz. feta, crumbled
  • 6 oz. lump crabmeat
  • 1 1⁄2 tablespoons capers
  • Chopped parsley and thinly sliced scallions, for garnish
  • Hot sauce, lemon wedges and toasted ciabatta, for serving (optional)


  1. Heat oil and garlic in an 8 inch skillet over medium. Cook until garlic is golden, 4 to 6 minutes.
  2. Stir in minced herbs and pepper and let cool.
  3. Heat oven broiler. Line a baking sheet with rock salt about 1/4 inch deep. Nestle oysters onto bed of rock salt.
  4. Spoon reserved garlic oil over oysters and sprinkle with feta, crabmeat and capers.
  5. Broil until feta is golden brown and the oysters begin curling at the edges, 2 to 4 minutes.
  6. Garnish with parsley and scallions. Serve with hot sauce, lemon wedges and toasted ciabatta, if desired.


Compliment this flavorful dish with our Kanu Viognier, a complex, floral wine that opens up to subdued oak notes.

Oyster Tempura on Wilted Spinach with Soy and Ginger Dressing

Oysters TempuraThis Asian-inspired oyster dish is lightly battered and features a flavorful soy and ginger dressing that is both sweet and salty. The complex recipe will delight your palate and is perfect for any occasion.




Soy and Ginger Dressing

  • 1/2 cup light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 green shallot, end trimmed, finely chopped
  • 2 tablespoons finely grated fresh ginger
  • 1 chili pepper, deseeded and thinly sliced
  • 2 teaspoons fresh lime juice


  • 200g fresh spinach
  • 3 tablespoons of butter
  • Salt and pepper for seasoning
  • 24 oysters

Tempura Batter


  1. Combine ingredients for dressing in a small pot and stir until the sugar dissolves.
  2. Wilt spinach in a pan with 2 tablespoons of butter and seasoning.
  3. Open oysters, clean shells and place a small amount of wilted spinach in each shell.
  4. Mix together the tempura batter ingredients until smooth enough to coat your finger.
  5. Heat a deep-fat fryer to 180°F.
  6. Batter oysters in tempura batter and deep fry each for 2 minutes.
  7. Lightly drizzle with the soy and ginger dressing and serve warm.


Compliment these Asian flavors with our Clos Malverne Sauvignon Blanc, a full and fruity wine with hints of asparagus and fig.

Recipe Sources:

Oysters Rockefeller via

Oysters Dupont via

Tempura of Oyster on Wilted Spinach with Soy and Ginger Dressing via

Image Sources:

Fresh Oyster Setting via photopin cc

Untitled via photopin cc

Oysters via photopin cc

Oyster via photopin cc


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