The World Is Your Oyster

Oyster bars have become very popular so it is no surprise that this dining experience has been incorporated into wedding celebrations. Grilled oysters have been touted at the next big thing in weddings by the latest Brides magazine. I guess it doesn’t hurt that oysters have been long considered to be aphrodisiacs. As long as this isn’t the only food choice, you may consider incorporating this hot trend into your cocktail hour. Butler-passed upon entrance, this will make a great impression on your guests, especially the mollusk lovers.

In talking with your caterer about serving oysters, there are some things you should know: Oysters in the shell must be sold live by law. They should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells, will not close when tapped and must be discarded along with those which have broken shells. The flavor is best when they are consumed within twenty-four hours of purchase. Below is a recipe to try, courtesy of Gold Band Oysters. It’s easy enough to try at home, so your professional caterer should have no problems.

3 dozen fresh oysters

1/2 cup minced onion

1-1/2 cup parmesan cheese

3 bacon slices - minced

1 clove garlic - minced

pepper to taste

Preheat oven to 350 degrees F. Place opened fresh oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper. Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.