ORDER OYSTERS


Clausen Oysters
Phone: (541) 756-3600
or (54l) 267-3704
Toll Free: 1-877-856-3600
Fax: (541) 756-3200

Located at
66234 North Bay Road
North Bend, Oregon 97459
USA

Hours:
Mon. - Sat. 8 am. - 5 p.m. PST

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PROFESSIONAL SHUCKING EASY OYSTER SHUCKING COOKING OYSTERS OYSTER OUR BUSINESS FOR SALE PHOTO GALLERY

Oyster Cooking and Recipes

All Basic Cooking Guidelines
ANGELS ON HORSEBACK
Artichokes with Oyster Dip
Coos Bay Oyster Stew
New Orleans Oyster Sandwich
Oyster Casino

Oyster Kabobs
Oyster and Pasta Salad
Oysters Rockefeller
Poached Oysters
Scrambled Eggs with Oysters
Wine-Baked Oysters

Coos Bay Oyster Stew

3 dozen large oysters in their own juices
2 tbsp dry, white wine, optional
1 cup black olives, sliced
2 tsp parsley, chopped
Dash of paprika, salt and pepper

2 green peppers, chopped
2 - 15 1/2 oz. cans stewed, seasoned tomatoes
2 tbsp olive oil
1 anchovy fillet, chopped, optional
2 tbsp croutons or seasoned bread crumbs
seasonings to taste

Cook oysters in their own juices for a few minutes until firm (add a bit of water if necessary). Cut large oysters in bite-size pieces. Add the canned, stewed tomatoes, the green pepper, oil and olives, as well as parsley and other seasonings. Cook over moderate heat, uncovered, for about 15 minutes for flavors to blend. Adjust seasonings, sprinkle a few croutons or seasoned bread crumbs over each bowl. Serve with garlic bread. This recipe lends itself well to improvising and stretching. Cooked oysters can be added as needed as well as the other ingredients. Serves 4-6.

Copyright © 2004 Clausen Oysters, Silver Point Oysters