RECIPIES

Bill’s Oysters Rockefeller
Submitted by Bill Walton
An appetizer for up to 6 or an entrée for up to 4

This version steers clear of breading, and instead combines fresh spinach and onion with the oysters.

• 3 dozen live oysters, in the shell
• 1 sweet onion
• 1 bunch of spinach
• Block of Romano or Parmesan cheese
• Stick of butter
• Freshly ground black pepper
• Lemons

Rinse and clean 3 dozen oysters in the shell

Shuck the oysters, leaving shucked oysters in the shell

Preheat oven to 450

Prepare the topping

• Finely mince 1 large sweet onion
• Finely chop 1 bunch of spinach
• Grate 1 cup of Romano or Parmesan cheese
• Melt 1 stick of butter in a pan over medium high heat
• Sauté the onions in the butter until soft
• Add the spinach and cook until soft
• Add the cheese and stir, until melted
• Add lemon juice
• Add black pepper to taste
• Take the mixture off the heat

Arrange the oysters in baking dish.  Ladle generous portions of the topping over each oyster.  Put in oven and cook for 12 minutes.  Serve hot!

Grandpa’s Oyster Stew
Submitted by Bill Walton
Enough to serve 4-6 people

A warm soup that lets the oysters shine.  Serve with bread.

• 1 quart shucked oysters with liquor
• 1 quart whole milk
• 1 tbsp butter
• 1 tsp celery salt
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 4 shakes Tabasco

Heat all ingredients minus oysters in a double boiler. Don't let the milk boil, but get the soup hot. Add the oysters and their liquor once the soup is hot and cook the oysters until their edges curl and they float. Serve immediately.

Oyster Vinegarette
Submitted by Bill Walton

A zesty topping that doesn’t hide the flavor of the oysters

• Red wine vinegar
• 1 sweet onion
• Freshly ground black pepper

Grate the sweet onion.  Add the onion pieces and juice to the vinegar.  Add enough vinegar so that the consistency is like watered down relish.  Add black pepper to taste.