Oysters Casino Recipe
Down in New Orleans they to do things a bit differently – and often better.
Clams Casino is a traditional and very popular dish found in many Italian restaurants. In the Big Easy they swap out the clams for oysters and this very slight change is magical, creating a classic appetizer where the fresh oysters are topped with a flavorful combination of crispy bacon, bell peppers, shallots and various seasonings, creating a delectable dish that balances brininess with smoky and savory notes.
Oysters Casino are best enjoyed with friends and a New Orleans’ Favorite Cocktail, such as the Vieux Carre or Sazerac.
Photo by Mark
Clams Casino
We have adapted our recipe below from traditional recipes and The Hog Island Oyster Lover’s Cookbook by Jairemarie Pomo.
The dish has spread throughout the United States and is especially popular with Italian-Americans, having “a permanent spot on just about every trattoria menu” in Little Italy, Manhattan.
Oysters Casino Oysters
You can use any of your favorite oysters for this dish. There many different varieties of eastern oysters. Most are named for their place of origin — Bluepoints, Lynnhavens, and Chincoteagues, for example. Western waters produce Pacific oysters, which were originally eastern transplants. Most Pacific oysters are graded and marketed by size rather than by name.
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Baked Oysters on the Half Shell
Baked oysters on the half shell represent a culinary delight that showcases the briny essence of fresh oysters elevated with various flavorful toppings found on many seafood and steakhouse menus. Oysters Casino is just one example of this timeless appetizer.
There are many variations of baked oysters, each with its unique twist. Oysters Rockefeller is probably the most famous. It features oysters topped with a rich blend of spinach, herbs and breadcrumbs, creating a luscious and flavorful topping. Another wellknown preparation is Oysters Kilpatrick, originating from Australia, which incorporates Worcestershire sauce and crispy bacon for a savory kick.
Baked oysters on the half shell offer a versatile canvas for culinary creativity, allowing chefs to experiment with regional ingredients and personal preferences. The oysters’ delicate texture and briny taste provide a perfect base for a myriad of toppings, making this dish a popular choice in both upscale dining establishments and home kitchens. Whether served as an elegant appetizer or a casual treat, baked oysters on the half shell celebrate the delectable marriage of fresh seafood and inventive flavor combinations.
Oysters Casino Recipe
This recipe for oysters casino is adapted from traditional recipes and "The Hog Island Oyster Cookbook" by Jairemarie Pomo. Makes 1 dozen.
Ingredients
- 4 slices thick Bacon chopped in 1/4 - 1/2-inch pieces
- 1/4 cup 1/2 stick Unsalted Butter
- 1/4 cup minced Shallots
- 1/8 cup finely chopped Red Bell Pepper
- 1/8 cup finely chopped Celery
- 1/2 tablespoon freshly squeezed Lemon Juice
- 1/8 teaspoon Worcestershire Sauce
- Pinch of Cayenne Pepper to taste
- Rock Salt to plate
- 1 dozen small, 3 to 4 inches long Oysters on the half shell
- Minced fresh flat-leaf Parsley for garnish
Instructions
- Preheat oven to 400°F.
- In a small skillet, cook bacon until almost crisp. Using a slotted spoon, remove from skillet to a paper towel-lined plate. Set aside.
- Place butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce and cayenne pepper in a food processor. Pulse until well combined, about 20 seconds.
- Spread 1/4 inch rock salt on a rimmed baking sheet.
- Place sheet in oven and bake for 8 minutes.
- Place oysters firmly in the hot rock salt. Be careful not to burn yourself and not to spill the juice from the shells.
- Place 1 tablespoon of the butter mixture on each oyster.
- Top each with a sprinkling of bacon.
- Place sheet back in oven and bake oysters until bubbly, about 12 minutes. Do not overcook.
- Sprinkle with parsley and serve immediately.
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Free Cookbook - Italian & Italian American
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The Hog Island Oyster Cookbook
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them.
- How do you choose from among the dozens of varieties?
- How do you handle, shuck, and store them?
- Are they better cooked or raw?
- And are they really an aphrodisiac?
Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible The Hog Island Oyster Cookbook demystifies these enigmatic bivalves and provides the insider’s scoop on serving them at home as well as ordering them in an oyster bar.
With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone and Cindy Pawlcyn.
The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter’s, Grand Central Oyster Bar and the Four Seasons.
The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America.
Click HERE Now to get The Hog Island Oyster Cookbook
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Photo by Mark and is released for sharing or using under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Recipe is traditional. This recipe for Oysters Casino adapted from traditional sources and The Hog Island Oyster Cookbook by Jairemarie Pomo. Additional Information Courtesy of Wikipedia and is used by permission
