No need to shuck!
Add a garlic parmesan flare to your oysters, without shucking!
Learn from Lecturer of Culinary Nutrition at UNH, Leah Smutko, why this recipe is perfect for those who are new to oysters and want to make a shellfish dish that will impress anyone.
Recipe by Mark Martin, UNH student and chef.
Time
Prep Time: 5 minutes
Cook time: 5-10 mins
Overall time: 20 mins
Cost
~ $20
Serving size
6 oysters
Cookware and Tools
Pan with lid
Measuring cup (¼ cup, tbsp, tsp)
Ingredients
½ dozen oysters
3 TB butter
2 garlic cloves, rough chopped
2 tsp parsley, plus more for serving
2 TB shaved parmesan
¼ cup white wine
Toasted bread for serving
Step-by-step cooking instructions
Be sure your oysters have been rinsed of any extra sand and debris from their shell.
Add garlic and butter to a large, high sided skillet with a lid. Lightly saute until fragrant. Add parm
Add oysters, and toss in mixture. Cover and steam for 5 – 10 minutes. Any oysters that do not open after 10 minutes, discard. The water from the oysters should mix with the butter, parm, and wine to create a flavorful broth
Top with parsley and serve with bread
Sustainability and Education
New Hampshire has a growing oyster aquaculture industry, with oysters farmed in Little Bay and Seabrook-Hamptons Estuary. Granite State oysters also offer a unique flavor thanks to the conditions they are grown in. Learn more about why oysters are clean water superheroes, and a sustainable source of seafood:
New Hampshire's Oyster Aquaculture Industry
It Takes a Village: Restoring Wild Oyster Reefs in Great Bay
Production Team
Brian Yurasits
Science Communication Specialist, NH Sea Grant
Kylie Marozsan
Seafood Science Communication Doyle Fellow, NH Sea Grant
Leah Smutko
Lecturer of Culinary Nutrition, University of New Hampshire
Mark Martin and Michael Coonfield
Students, University of New Hampshire
