This simple method translates the regional ceremony of roasting South Carolina cluster oysters on a large metal slab over an open fire to the backyard grill. Just cover them with wet burlap or a wet, clean towel with no detergent smell. To serve, place multiple oyster knives and gloves on a table and encourage folks to shuck their own. Plan on at least 1 dozen oysters per person, and grill them in batches. Be sure to scrub and rinse oysters well before roasting; discard any with broken shells.
On the fence about oysters? Consider this Chesapeake Bay-inspired number your gateway dish. This gussied-up riff features a golden puff pastry crown over a creamy, briny filling. You can also make this recipe in a lightly greased 11- × 7-inch baking dish. Seal puff pastry sheet over filling, brush with egg wash, and bake as directed.
There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
Sometimes the simplest kitchen solutions are the best, and here we celebrate the joys of prepared foods—canned seafood at least. This cornbread dressing is a twist on the Thanksgiving classic, adding unexpected ingredients to make it even more rich and delicious. Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters. We added three cans, as well as two cups of andouille sausage, and some Cajun seasoning. What results is Smoked Oyster-and-Andouille Dressing, a dish that could be a meal in itself. Serve it with lunch or dinner, or simply make it to save for breakfast the next day. Either way, this Thanksgiving dressing recipe will be delicious.