Oyster Recipe

As delicious as a fresh raw oyster is (they really are the sea’s easiest appetizer), they can also be great when cooked using a variety of methods. The below recipes were submitted by customers and the foodie community. Our executive chef has also created several professional oyster recipes that are published on our blog.

Marx Foods offers a full line of fresh live oysters, shipped direct to consumers from the Pacific Northwest.

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Oyster Recipes

Oysters with Parmesan and Grated Romano
Baked Oysters with Lemon
Oysters with Thai Peanut Sauce
Grilled Kumamoto Oysters with a Mango Relish and Champagne Granita
Oysters Casino
Fried Oysters with Home-made Tartar Sauce
Oyster and Fava Bean Stew
Oysters with Garlic Butter
Simple Pan Fried Oysters
Melt-in-your-mouth Fried Oysters, BBQ Oysters, and Oysters with Champagne Mignonette
Oysters and Pearls Stew
Char-grilled Oysters with Roquefort Cheese and Red-wine Vinaigrette and Oyster Pan Roast
Oysters Rockafeller Casserole
Baked Oysters with Slab Bacon, Wilted Greens and Breadcrumbs
Oyster Casserole
Oysters Rockefeller
Seafood Gumbo
Oysters Etouffee
Rich Oyster Stew
Oysters "A la Cancun"
Roasted Corn, Oyster & Baby Bok Choy Salad with Spicy Corn Lemongrass Vinaigrette


 
Oysters with Parmesan and Grated Romano
by Donald Siegel

# 1

Simple. I would fire up my Weber Grill up with charcoal and some mesquite to white hot.

I then would open up the oysters, keeping them on the half shell, put a pat of unsalted butter on each, then 1 tablespoon each of fresh grated romano and Parmesan cheese on top.

Then I’d put the oysters on the grill and wait until the cheese melts and crisps a little on the edges.

Finally, I’d take them off, put them on a large plate covered by kosher salt, toss on some chopped parsley for garnish, and serve with hot french bread.

There is no better way to eat oysters.




Baked Oysters with Lemon
by Toni

# 2

Though the possibilities are endless, I would take at least a dozen and enjoy them with some lemon and a good hot sauce. Maybe a dozen and a half:) The remaining I would perhaps make a tasty stuffing and lightly bake them, then enjoy with a squeeze of fresh lemon over that.I might even get my 23 year old son (happy birthday to him today) to try one stuffed :)




Oysters with Thai Peanut Sauce
by Pati D’Eliseo

# 3

Bruce & I would eat 1 or 2 dozen raw with lemon, Tabasco, horseradish, and cracked black pepper while we prepared the rest. We would grill the oysters in their shell, pop them open, and then serve them with a myriad of different sauces: nuoc cham, Thai or Vietnamese peanut sauce, pesto, Spanish garlic aioli, salsa verde, etc. The walrus and the carpenter would not be invited… :-)




GrilledKumamoto Oysters with a Mango Relish and Champagne Granita
by Angela Ochoa

# 4

1 750­m bottle of quality Champagne
*Reserve 1/3 cup to pour over oysters prior to grilling.
1 cup of granulated sugar
1 cup of water
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest

To make simple syrup:
Boil sugar and water in a saucepan.
Whisk until sugar is dissolved.
Remove from heat and let cool.

In a 9"×12"×2" baking pan pour the champagne along with simple syrup, lemon zest and lemon juice. Mix well. Place into your freezer. Check after 45 minutes. Using a fork scrape sides down (fluffing) and mixing. Repeat process for 4 hours. Prior to serving fluff one last time. Spoon over mango.

Relish:

1 large ripe mango, peeled, seeded and chopped into ¼" cubes
1 tablespoon cilantro, finely chopped
a pinch of salt
a pinch of cracked black pepper
1 teaspoon of honey
1/2 of a serrano chili, stem removed,
seeded and minced
2 tablespoons red onion, minced

In a bowl combine; mango, honey, onion, serrano chili, salt, cilantro and black pepper. Stir till well combined. Set aside.

Grilling:

Place champagne splashed oysters over indirect heat and cook for 3­5 minutes, or until opened. Use tongs to remove onto a baking sheet. Oysters should all be opened after grilling.

Presentation: Place grilled oysters onto a serving dish. Spoon mango relish over oysters. Top with a dollop of champagne granita and serve.




Oysters Casino
by Ken Hulme, The Kilted Cook

# 5

4 dozen Oysters, shucked and drained
24 deep half Shells
8 slices Bacon
2 large Shallots, peeled and finely diced
1/4 cup Red Bell Pepper, finely diced
1/4 cup Celery, finely diced
1 Lemon, juiced
2 teaspoons Worcestershire sauce
6 to 8 drops Hot Pepper Sauce

Put two oysters on each half shell. On a baking sheet, lay down a bed of Kosher or rock salt at least ¼" deep. Arrange the shells on the salt bed.

Preheat the oven to 400F. Cut the bacon strips into thirds. In a skillet on medium heat, cook the bacon it just starts to wrinkle. Don’t cook until bacon crispy, it will be overdone at the end. Remove to paper towels and drain. To the bacon drippings add the shallots, bell pepper and celery, and saute until just tender. Stir in the lemon juice, Worcestershire sauce and hot sauce, bring to a boil and turn off the heat. Spoon the mixture onto the oysters and top each with a piece of bacon. Bake for 10 minutes, plate and serve.




Fried Oysters with Home­made Tartar Sauce
by Joanna Grammon

# 6

cup good mayonnaise
juice of 1/2 a lemon
1 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
2 dashes Tabasco, Frank’s or other Louisiana­style red pepper sauce
1 medium dill pickle, chopped fine
1 ­ 1/2 T. rummage relish (or other relish with a bit of sweetness)
fresh ground pepper

Mix it about 15 minutes ahead, and put a dollop on the plate as a dippoing sauce. It brushed up against my corn, which was also very good with it.




Oyster and Fava Bean Stew
by Marc @ NoRecipes

# 7

1 medium carrot diced
2 small stalks celery diced
1 medium onion diced
6 medium crimini mushrooms (aka baby portobellos) each cut into 6 wedges
1 C butternut squash cut into ½" cubes
2 bay leaves
2 Tbs dry sherry
2 C soymilk (or regular milk)
1 1/2 tsp kosher salt ( or 3/4 tsp regular salt)
1/2 tsp ground sage
black pepper to taste
1 Tbs butter
1 1/2 Tbs flour
1/2 C shelled fresh fava beans
12 small oysters shucked with liquor reserved

To make the moir poix, saute the carrots, celery and onion in a tablespoon of olive oil over medium heat. It should be soft and fragrant, but not brown. Add the mushrooms, butternut squash and bay leaves and continue to saute another 4­5 minutes.

Turn up the heat and add the sherry, cook until the alcohol has burned off then add the soymilk, salt, sage, and black pepper. Turn down the heat to medium low and and simmer until the butternut squash is cooked.

In a separate pan, make a roux. Melt the butter then add the flour, cook until the two are well incorporated and the flour is cooked but not brown (about a minute or two). When the butternut squash is cooked, ladle some of the liquid from the stew into the roux and whisk until smooth. Pour this back into the stew and gently stir together making sure there are no clumps of roux.

To finish, add the fava beans and cook for about 2 minutes. Then add the oysters and liquor and cook until the oysters start curling around the edges (make sure you don’t overcook them, or they will get tough). Serve immediately with a thick slice of crusty bread.




Oysters with Garlic Butter
by Karen Bernards

# 8

My favorite way to eat oysters is to cook them on the grill, I like extra smalls or smalls. Let the oyster do the work by releasing the shell open, this will happen after being on the grill a few minutes. Remove the top shell with an oyster knife, cook on the grill, in the bottom shell, for a few more minutes. Dip cooked oyster in garlic butter. Yum! It is the best. I’m getting hungry just thinking about it.




Simple Pan Fried Oysters
by Johannes

# 9

Shuck Oysters and shake them in a container with italian seasoned bread crumbs.

Heat butter in frying pan with a dollop of olive oil.

Fry golden brown in high heat.

Sprinkle lightly with kosher salt and a few twists of pepper.

Serve with a wedge of lemon, a shot of ice cold vodka and a nice crispy pilsener in an appropriate tall glass.

(Garlic aioli or hot sauce is optional).

Simple and perfect.




Melt­in­your­mouth Fried Oysters, BBQ Oysters, and Oysters with Champagne Mignonette
by Charla

# 10

Then starting with the first dozen on the half shell, presented on a bed of shaved ice, platter garnished with evergreens. Accompanying them, 4 sauces to please any palate or mood that evening: red and green Tabasco sauces (feeling Christmasey yet?), a champagne mignonette (1/2 c. champagne, 1 T champagne vinegar, 1 shallot sliced paper thin, salt & pepper to taste), and light tartar sauce (1 egg yolk, 1/2 c. soybean or olive oil, dash of salt, dash of pepper (or cayenne if you like), 2 T lemon juice ­ use mini processor or hand beater to beat the oil and seasonings together, then with it still running, drizzle the oil in slowly until it thickens making mayonnaise. To that add: 2 T pickle relish, 1 T lemon juice,a few capers and you have tartar sauce)

For the next course, I’d present oysters gratin starting with a tasty gremolata: 3 T chopped parsley, 3 cloves garlic, and zest of 1­2 lemon plus 1 c. dried breadcrumbs. Pulse in a mini processor (or chop very finely). Place oysters on a baking sheet, dot each with a bit of the gremolata and a dot of butter, sprinkle a bit of paprika overall if desired. Bake in 400 deg. oven about 10 min.

Next: melt in the mouth fried oysters. Beat together 2 eggs and 1 c. milk. Season 1 c. flour with salt and pepper. Dip each oyster into the milk mixture, then dredge in the flour and shake off excess. Heat 1­1/2 c. vegetable oil in a deep skillet, when hot quickly fry the oysters and drain on paper towels before gobbling. Serve with ketchup, Tabasco, tartar sauce or naked.

And then the favorite: the last dozen gets barbecued, old school like in my mother’s home town of Charleston, SC. Thoroughly wet down the burlap sacks that a bushel of oysters shows up in and light the fire in the barbq pit. With the grate as close to the charcoal (and it should be real, not those "briquettes"), place one soaked sack on the grill, place the oysters in their shell evenly all along on top of the sack, and place either the other sack on top or the top onto the grill. Obviously they’re done when they pop open at least a little bit. You can also just place them straight onto your grill grates if no burlap sacks are available or you’re afraid of burning the place down . . .

DELICIOUS!




Oysters and Pearls Stew
by Mary Leverette

# 11

2 green onions, finely chopped
2 tablespoons butter
1 tablespoon minced garlic
5 cups chicken or fish stock
½ cup small pearl tapioca
12­ounces fresh raw oysters, undrained
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper

In a large pot, sauté onion and garlic in butter until translucent. Add chicken stock and bring to a simmer. Add the tapioca and cook for 5 to 10 minutes. When the tapioca is clear, turn heat to low and add the oysters. Cook over low heat until the edges of the oysters begin to curl and the stew is hot but not boiling. Serve in bowls and garnish with sliced green onions. Serves 4 to 6.




Char­grilled Oysters with Roquefort Cheese and Red­wine Vinaigrette and Oyster Pan Roast
by Terry, SeductionMeals.com

# 12

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil) Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 ­ 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes. Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 ­ 6 oysters on the shell per person.Serve with your favorite white wine or a glass of champagne.

Main Dish: A truly Seductive Soup

This Recipe is from The Grand Central Oyster Bar and Restaurant Cookbook Ingredients Per Serving

This is for ONE serving so be sure to double this for TWO, and if you think you will want more than one serving (and I bet you will) ­make even more.

8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid (the juice inside the oyster)
1/2 tsp paprika
dash celery salt
1 oz of claim juice
1/2 cup cream
1 slice of dry toast (I used peasant bread)

Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.

Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.

Add cream and continue stirring briskly, Do not boil.

Pour pan roast into a soup plate over the slice of dry toast

Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.




Oysters Rockefeller Casserole
by Michele Carder

# 13

A favorite of mine and my family is Oysters Rockefeller Casserole. My recipe follows: Turn oven to Broil and coat caserole dish with pan spray, melted butter or bacon grease
1.) Let fresh shucked raw oysters drain in a colander until ready for use. 2.)cook 1/4 lb good quality bacon, let it get crisp but careful to not burn. Place cooked bacon on paper towels to drain and cool. Leave about 3 TBSP of bacon grease in the pan, disregard the rest. 3.)On medium heat sautee 1/2 medium finely diced onion or 2 shallots in the bacon grease. Also add 2 or 3 finely diced garlic cloves 4.) add 2 boxes of thawed, well drained frozen chopped spinach to the pan and the fresh squeezed juice of one lemon, stir frequently not to over­brown the spinch. Spinach requires salt so add about 1/4 tsp of Kosher or Sea and a couple dashes of ground black pepper or fresh ground. 4.) Not mandatury but an excellent addition would be canned, drained & chopped artichokes, as many as you can handle! 5.)add one 8oz block of cream cheese, 1/4 cup of cream and a couple dashes of your favorite hot sauce, let simmer stirring mixture so that the cream cheese is fully melted and ingredients now resemble a beautiful dip.6.) Put drained oysters in the casserole dish, spread out evenly and top with a slight sprinkle of Kosher salt followed by the beautiful spinach mixture 7.)Top this with your favorite shredded white cheeses (swiss, white Cheddar and Shredded Parm are my fav. Some Feta would also be lovely)and then crumble the bacon on top of the cheese.
Broil on a rack closer to the middle of the oven until the cheeses turn a little brown around edges. The spinach mixture will cook the delicate oysters slightly and that is exactly what we want! Have this as a one dish wonder meal or as an amazing dip with buttered baguette toasts (homemade of course). If you have an abundace of oysters, this dish freezes well and is very ideal for the Atkins and South Beach diets.

O h
Y ou
S hould
T ry
E m
R aw
S weetie!

Thank You & Enjoy!




Baked Oysters with Slab Bacon, Wilted Greens and Breadcrumbs
by Paula

# 14

Ingredients

30 oysters, He says to use 30 but I’d use 48;) or maybe just eat those 18 raw with a dash of hot sauce!
2 leeks, trimmed, cleaned, quartered, and cut into thin slices
1 shallot, quartered and sliced
1 garlic clove, thinly chopped
1 tablespoon olive oil
3 ounces slab bacon, cut into small dice
2 pounds fresh spinach (crinkly organic if possible) or substitute watercress, or a mixture of green herbs, and lettuces
1 small bunch chervil, chives, parsley and tarragon, finely chopped
1 day­old baguette, crust trimmed and coarsley ground in food processor
¼ pound unsalted butter, melted
2 lemons, one zested and juiced, one cut into wedges
Sea salt
Freshly ground white pepper
1 scrape of nutmeg
1 lemon
Method

Shuck oysters and place on a baking rack. Preheat oven to 500°. In a medium­large sauce pan, fill ¾ full with water. Add a handful of kosher salt and bring to a boil. Drop greens mixture in and blanch 30 seconds. Remove and shock in a bowl of ice water. Remove when cool and squeeze dry. Finely chop and set aside.

In a large sauté pan, add olive oil and saut¾ bacon until cooked only half way. Remove bacon from pan. In the same pan, add leeks, shallot and garlic and gently soften over low heat.

In a large mixing bowl, add leeks, shallot, garlic, blanched spinach, reserved bacon, lemon juice and zest, breadcrumbs, melted butter, salt and pepper to taste, and the nutmeg.

Stir well. Taste and adjust seasonings. Place the mixture on the oysters, trying not to compress, but leave loosely covering them.

Place oysters on platters with rock salt and put on the top shelf of oven and bake until golden ­ about six minutes.

Serve with lemon wedges.




Oyster Casserole
by John Porterfield

# 15

3 dozen oysters, drained
2/3 cup chopped parsley
2/3 cup chopped green onions
1 cup cracker crumbs, rolled fine
1 stick butter, melted
1 small lemon
½ tsp. dry mustard
2 tsp. Worcestershire sauce

Place 3 doz. drained oysters in shallow pyrex dish. Sprinkle with parsley & green onions and sprinkle cracker crumbs on top. Melt the butter, add juice of one lemon, mustard and Worcestershire sauce and pour over the crumbs. Bake in 450° oven until oysters curl and crumbs are brown, about 10­15 minutes. Serves six.




Oysters Rockefeller
by Anita Porterfield

# 16

36 fresh oysters on the half shell
6 tablespoons butter
6 tablespoons finely minced raw spinach
3 tablespoons minced onion
3 tablespoons minced parsley
5 tablespoons bread crumbs
Tabasco sauce to taste
1/2 teaspoon Pernod
1/2 teaspoon salt

Melt the butter in a saucepan. Add all the ingredients except the oysters. Cook, constantly stirring for 15 minutes. Line six pie tins with rock salt. Set 6 oysters in the rock salt on each pie tin. Place the tins on a hot grill. Close the lid. The oysters will open in about 3­4 minutes. Divide the topping into 36 equal portions. Place one portion on each oyster. Close the grill lid and bake for 3 or 4 more minutes until the tops begin to turn brown. Serves 6.




Seafood Gumbo
by Suzan Pitman

# 17

two dozen shucked oysters
one pound of peeled raw shrimp
½ pound fresh picked crab
one cup of canola oil
one cup of all purpose flour
one cup of diced onions
one cup of diced bell peppers
one cup of diced celery
one or two tablespoons minced garlic to taste
one quart of warmed seafood stock or chicken broth (you can warm in the microwave)
one quart of warmed water (you can warm in the microwave)
one­half bottle of a 12 oz. Dixie or other beer­do not use a light beer
one tablespoon chopped parsley
one or two tablespoons of Creole seasoning to taste
one bay leaf
salt and pepper to taste
1/3 cup of chopped green onions
hot sauce

Cooked rice

Combine oil and flour in a large 6­8 quart Dutch oven on medium to medium­high heat to make a roux. Stir constantly until the flour and oil are the color of milk chocolate, about 20­30 minutes. Remove from heat and add the diced onion, bell pepper, and celery and sauté for one minute. Roux will darken. Add garlic and warmed broth and water. Put back on medium­high heat until it boils. Add the bay leaf and beer. When mixture comes to a boil, reduce heat to a simmer and cover. If the gumbo becomes too thick, add more warm water or stock to desired consistency. Add salt, pepper, and Creole seasonings. Simmer, for 30­40 minutes. Add seafood and simmer for 20 minutes. Correct seasonings and sprinkle parsley and green onions on top. Remove bay leaf. Serve over rice. Pass the hot sauce and French bread. Makes 8­12 servings.




Oysters Etouffee
by David Pitman

# 18

¾ stick of butter
1 cup chopped onion
1 cup chopped bell pepper
¼ cup finely chopped fresh parsley
1 tsp. minced garlic
½ teaspoon salt
6 oz. tomato sauce
¼ cup water
juice of one lemon
two dozen shucked oysters

Melt butter in large heavy pot (like a Dutch oven). Add next five ingredients and sauté over low medium heat until translucent, stirring occasionally. Add tomato sauce and water. Cover and simmer 15 minutes. Add oysters and lemon juice and cook uncovered ten minutes.

Serve over rice. Serves four.




Rich Oyster Stew
by Donna Noel

# 19

24 Fresh oysters, shucked, liquor reserved
1 teaspoon celery salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
2 cups heavy cream
2 cups whole milk
1 stick butter
Salt and pepper to taste
Fresh chopped parsley
Oyster crackers

Directions:
1. In a large saucepan heat oyster liquor with celery salt, cayenne and thyme.
2. Add oysters and cook just until edges curl.
3. Stir in cream, milk and butter and heat mixture together slowly stirring until stew is hot and steamy throughout ­ never boil.
4. Season pot with salt pepper to taste.
5. Sprinkle stew with cut parsley and ladle into bowls. Serve immediately with oyster crackers. Serves 4.

I would also invite SortinItAllOut (on this site) and her Dad to join us. SortinItAllOut and I have never met or spoken; but, bless her for wanting to make stew for her Dad! I would do the same, if I could. If I win ­ I want half my oysters shipped directly to her house so she can make her Dad Oyster Bisque. And I’ll enjoy my Calabash Oyster fry with the remaining oysters! Yum. This is a great forum and it brings a smile to my face ~ Donna from Maine.




Oysters "A la Cancun"
by Mike Pena

# 20

Follow these simple instruction to archive taste bud heaven!
Cooking time: 45 min. Start to finish:
Makes 12 hors d’oeuvre servings, or 2 individual servings.

Ingredients:
12 MarxFoods Oysters
1 thick strip of bacon finely chopped
1 Med. size jalapeno
2 tablespoons finely chopped scallion
1/2 cup firmly packed baby spinach finely chopped
1 tablespoon very finely chopped fresh curly­leaf parsley
3 1/2 tablespoons unsalted butter
3 teaspoons minced pineapple
2 tablespoons of pineapple juice
1/2 cup shredded Manchego cheese
3 teaspoons Coconut flavored Malibu rum
3 tablespoons coconut cream (Coco Lopez or your favorite brand)
1 slice minced Mango (Optional)
1 cup white rice
2 cups chicken stock
3 tablespoons finally chopped cilantro
1 teaspoon Sea salt
2 table spoons of Extra Virgin Olive Oil
3 Lb.Kosher Rock salt

Preparation:

Boil chicken stock then add rice,sea salt and cilantro on low heat until done then set aside. This will serve as a base for your Oysters.
Add the olive oil to your sauce pan and fry bacon and the Jalapeno at medium heat.
Remove bacon once it is crispy and the jalapeno toasted. Set the bacon bits and jalapeno aside for later use.
Do not wash your pan, add the Scallions to your hot pan stir for 1 minute then add crushed jalapeno (easily mashed with fork), spinach, parsley, butter and
pineapple. Stir these ingredients together for about 4 minutes then add Malibu Rum, Pineapple juice and mango.
Stir for about 2 minutes on high heat then remove from heat and transfer mixture to a bowl and chill, covered, until cold, about 1 hour.

Preparing your Oysters:

Preheat oven to 450°F.
First scrub shells very well under cool running water. You can use a vegetable brush if you own one then carefully open each Oyster.
Place the Oysters in a glass pie dish over 1 inch of rock salt so that they stay in there place.
Place at least 2 tablespoons of the mix in each Oyster. Be generous with the mix. Sprinkle each oyster with bacon and cover with shredded manchego cheese completely.

Put the Oysters in the oven in the middle position.

Bake oysters until edges of oysters begin to curl and cheese melts. About 10 minutes.
Transfer the Oysters and serve warm in shells, nestled on white rice platter.
Be sure to use great care as the Oyster shells remain hot for a at least 15 minutes.
Bon Appetit, Provecho and enjoy!!!




Roasted Corn, Oyster & Baby Bok Choy Salad with Spicy Corn Lemongrass Vinaigrette
by cheryl p

# 21

Roasted Corn, Oyster & Baby Bok Choy Salad with Spicy Corn Lemongrass Vinaigrette

Non stick cooking spray
6 ears fresh corn, shucked

6 bunches of baby bok choy, halved
3/4 cup vegetable oil, divided

1 tablespoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 dozen fresh Pacific Sound oysters, shucked & removed from shells, juices reserved

2 tablespoons fresh lemongrass, crushed
1/4 teaspoon crushed red pepper

1/4 cup rice wine vinegar
2 teaspoons fresh cilantro, chopped
Preheat oven to 375F. degrees. Spray a baking sheet with non stick cooking spray; set aside. Cut the corn from cobs and place on baking sheet. On another baking sheet, place the halved bok choy cut side up and drizzle lightly with vegetable oil. Sprinkle the corn and the bok choy with salt & pepper then place in the oven. Roast the corn for 15 minutes, stirring occasionally, and the bok choy for 10 minutes per side. meanwhile, make the vinaigrette by scraping the milk from the reserved corn cobs. Add to a food processor or blender, along with 1/2 cup of the roasted corn, the reserved oyster juice, lemongrass, crushed red pepper, rice wine vinegar, and remaining vegetable oil. Puree mixture until completely blended; season with salt and pepper. Remove bok choy and set aside. Remove the corn, stir and place the oysters on top; return to oven for five minutes. After five minutes, remove corn from oven; set aside. To plate the dish, place two halves of the bok choy, cut side up on each of six individual serving dishes. Spoon the corn over the top and evenly divide the oysters. Lightly drizzle with the vinaigrette and garnish with cilantro. Pass remaining vinaigrette at the table. Makes 6 salads.