Favorite Oregon Recipes: Extra-Small Oysters in White Wine

Last week I was driving out to my folks’ house, all dithered because I was running late or something (running late according to my self-imposed schedule, right?) when it occurred to me: what are you so stressed about? You’re self employed, you live in Oregon and you’re taking off in the middle of the week to hang out at the beach. Not a bad life, actually.

When I took my leave of my folks’ house, my dad gifted me with a tub of extra-small oysters, my favorite. I really, really wanted some oysters before the end of April, the last “R” month until fall. I prepared a simple recipe for oysters in white wine and made short work of a nice Pinot Gris (some for the pan, some for the chef). Here’s how I made them:

Melt 4 T margarine in a shallow pan on medium-high heat. Add some green onions, enough to taste. Let the green onions sauté for a while, and meanwhile, set up your luminous fresh salad from the Corvallis Farmer’s Market (thanks to the good people at Heavenly Harvest Farm) and toast some bread in the oven. By this time the onion should be soft, or if you’re like me and you got distracted by the Mariners and the Pinot Gris, they’ll be slightly browned. That’s ok. Add enough tarragon to make it all smell heavenly and then toss in 12-24 oysters. Let them rest for a couple of minutes and then flip them and leave them in for a few minutes more, turning off the heat.

It was easy, and it was tasty, too. Typically recipe books will state some BS like 5 oysters per person but I think that’s ridiculous. I used at least 7 and I ate two raw before I put them back in the fridge. Then again, I skipped lunch.

Ingredients You’ll Need for this Favorite Oregon Recipe: Margarine, green onions, tarragon, white wine, oysters, salad and toast. Salt and pepper if you must.

Feel free to post your Favorite Oregon Recipe or any recipe with oysters here. I still have half a tub and though I will probably eat them raw for lunch tomorrow, I’m open to suggestions.

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