From Dock to Dish

• 1/4 cup red wine vinegar
  
• 1/2 tsp fresh lemon juice
  
• 1 Tbsp. minced shallot
  
• 2 Tbsp. Whole Berry Cranberry Sauce (jellied would work too)
  
• 1 1/2 tsp sugar
  
• salt & freshly ground pepper (optional)

A beautiful, seasonal mignonette that plays on spooky color contrasts and Greek mythology — perfect for fall and winter celebrations.

Ingredients:

• 1 whole pomegranate (seeds/arils and juice only; discard pulp)
• 2 tablespoons red wine vinegar
• 1 finely chopped shallot
• 1 dash ground nutmeg
• 1 teaspoon ground ginger

Instructions:

1. Extract the pomegranate seeds and juice.
2. Mix with red wine vinegar and chopped shallot.
3. Crush the mixture with a mortar and pestle or blend briefly to liquify.
4. Add nutmeg and ginger, then refrigerate for 3 hours to let the flavors meld.
5. Spoon over freshly shucked Aphrodite Oysters and serve.
6. Optional: Garnish with whole pomegranate seeds for texture and brightness.
7. Pairing tip: Try with a sparkling white wine from @oysterriverwinegrowers.

A bright and elegant topping for raw oysters — perfect for special occasions.

Mignonette:

• 2 tbsp minced shallots
• 1/2 cup persimmon vinegar (or champagne vinegar)
• 1/2 tsp sugar
• Salt & pepper to taste

Garnish Each Oyster With:

• A slice of grapefruit
• Mignonette
• Lemon rind
• (Optional) 2 drops Fiore lemon olive oil

Pairing: Sparkling wine, rosé, or champagne.

A savory side perfect for the holidays — rich, herby, and packed with flavor.

Ingredients:

• 1 cup oysters (with juice)
• 1–2 stalks celery (we used 3)
• 1 small white onion
• 3 cups chicken or vegetable stock
• 3 cups day-old bread, torn
• 1/4 cup butter
• 3 eggs
• 1/2 cup pine nuts
• Parsley (fresh or dried)
• Optional: Old Bay seasoning, 2 cloves garlic, black pepper

Instructions:

1. Preheat oven to 350°F.
2. Sauté onion, celery, and garlic in butter until translucent.
3. In a large bowl, combine sautéed mix with bread, oysters, pine nuts, parsley, and seasonings.
4. Fold in eggs and broth until fully moistened.
5. Transfer to a greased 8×8 baking dish and cover with foil.
6. Bake at 350°F for 30 minutes, then uncover and bake another 10–15 minutes until golden brown.

Servings: ~12 oysters
Prep Time: 15 minutes
Cook Time: 8 minutes (plus optional torching)

Ingredients:

– Aphrodite Oysters (1 dozen, in the shell)
– ½ stick unsalted butter, divided
– ¼–⅓ cup minced celery
– ¼–⅓ cup minced onion
– 1 sleeve Ritz crackers (preferred) or 1–1½ cups stuffing mix
– 2–3 tbsp hot water
– Salt and pepper, to taste (optional)

Instructions:

1. 1. Preheat oven to 425°F. Place oysters on a baking sheet or oyster rack cooker (such as a Bayou Classic pan) and bake for 8 minutes.
   2. While oysters are baking, melt ¼ stick of butter in a small saucepan over medium heat.
      Add minced onion and celery and cook until softened (about 3–5 minutes).
      Stir in crushed Ritz crackers or stuffing mix.
      Add the remaining ¼ stick of butter and about half of a ⅓ cup of hot water to moisten. Mix until combined. Season with salt and pepper if desired.
   3. Once baked, oysters will be easier to open. Place one oyster at a time in a folded hand towel. Carefully shuck by cutting both the top and bottom muscles.
      Discard the top shell. Place the oyster meat and bottom shell back onto the rack.
   4. Spoon stuffing over each oyster. For extra texture and flavor, lightly torch the tops to crisp the stuffing — optional but delicious.
   5. Serve immediately and enjoy warm.

A crispy classic that’s simple, spicy, and seriously satisfying.

Ingredients:

• Aphrodite Oysters
• Flour
• Salt & pepper
• Old Bay seasoning
• Optional: Any extra spices you love
• Vegetable oil for frying

Instructions:

1. Season oysters with salt, pepper, and Old Bay.
2. Dredge in flour until coated.
3. Heat oil in a pan over medium-high heat and fry until golden brown and crispy.
4. Drain briefly and serve hot.

“Boom! They’re out of this world.”

Quick, flavorful, and crowd-pleasing — ideal for a summer grill night.

Ingredients:

• Aphrodite Oysters
• Butter
• Freshly minced garlic
• Fresh squeezed lemon juice
• Fresh chopped parsley

Instructions:

1. Grill oysters for 2 minutes on each side.

• Tip: Start with the flat side (top) down, then flip to the cupped side (bottom).

1. While grilling, melt butter with garlic and lemon juice.
2. Once cooked, spoon the butter mixture over each oyster.
3. Garnish with chopped parsley and serve immediately.

Inspired by a restaurant-style classic, this recipe delivers rich, savory flavors perfect for winter entertaining.

Classic Version:

• Make garlic butter (melted butter with garlic, parsley, pepper, onion powder).
• Let it harden in the fridge or freezer.
• Spoon a small amount into each freshly shucked oyster (leave the liquor).
• Top with grated Romano cheese.
• Bake at 400°F for 15 minutes.

Spicy Shallot & Jalapeño Variation:

• Sauté finely chopped shallots and jalapeños in garlic butter.
• Chill the butter and use as above.
• Top with grated Asiago instead of Romano.
• Bake the same way.

Serving Suggestions:

• Wine Pairings: Grüner Veltliner, dry Riesling, Sauvignon Blanc.
• Or enjoy with a dry cider like Whaleback Cider’s Forager’s Blend.

A creamy, crunchy twist using a beloved New England staple.

Ingredients:

• Fresh oysters in their liquor
• Boursin cheese (shallot & chive recommended)
• Panko or regular breadcrumbs
• Butter
• Chopped parsley (optional)
• Optional toppings: red pepper flakes or paprika

Instructions:

1. Add a small dollop of Boursin to each oyster.
2. Mix melted butter with breadcrumbs and top each oyster.
3. Garnish with parsley and optional spices.
4. Bake at 400°F for 10–15 minutes until cheese is melted.

Pair With: A crisp Piquepoul or Sauvignon Blanc.