South's Best Oyster Recipes

However you take yours—wild or farmed, raw or cooked, Gulf or East Coast—the hour of the pearl is now.

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Grilled Oysters

Photo: Hector Sanchez

Recipe: Grilled Oysters

The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.

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Easy Lowcountry Oyster Roast

Photo: Hector Sanchez

Recipe: Easy Lowcountry Oyster Roast

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.

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Oyster Bacon Pot Pie

Photo: Hector Sanchez

Recipe: Oyster-Bacon Pot Pie

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.

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Classic Oyster Stew

Photo: Hector Sanchez

Recipe: Classic Oyster Stew

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.

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Green Apple Mignonette

Photo: Hector Sanchez

Recipe: Green Apple Mignonette​​​​​​​

Pair this bright condiment, inspired by the new wave of fancy raw bars who make tart sauces with everything from cucumbers to rhubarb, with any fresh oyster on the half shell.

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Smoked-Oyster-and-Andouille Dressing

Photo: Jody Horton

Recipe: Smoked-Oyster-and-Andouille Dressing

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.

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Broiled Oysters on the Half Shell

Photo: Robbie Caponetto

Recipe: Broiled Oysters on the Half Shell

For an even easier version of Jim Gossen's oysters, omit the shells, double the recipe, and broil the oysters in a baking dish.

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