What entree would you serve at a party if you're starting with freshly shucked oysters?

I never seem to have any issues ordering oysters + mains at a restaurant, but when my dinner guests told me they'd be bringing oysters to serve on the half shell as a starter, I became completely stumped as to the rest of my menu! What would you serve as an entree/main if oysters are your first course?

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HalfPint
HalfPint February 6, 2015

For some reason, I'm thinking beef would be good paired with oysters on the half shell. Sort of a surf & turf theme. Maybe grilled or roasted tenderloin & a green salad with some citrus.

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Hillary Reeves
Hillary Reeves February 6, 2015

Love that idea. Classic, clean flavors.

ChefJune
ChefJune February 6, 2015

Gee, it could be anything you want! However when I first saw your question what came immediately to mind was "Prime Rib!"

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Nancy
Nancy February 6, 2015

From the answers so far, I'm thinking Diamond Jim Brady (famous 19thc New York city eater), so New York steakhouse or British men's club menus. Hope this helps.

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Hillary Reeves
Hillary Reeves February 6, 2015

Yes!! Thank you. I think I will go with the steak route. This has been so helpful!!

HTNart
HTNart February 6, 2015

How big is your party? How about a simple, silky homemade pasta dish, like carbonara?

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hardlikearmour
hardlikearmour February 6, 2015

I might go with Amanda's Sugar Steak with Bourbon: https://food52.com/recipes...
Or maybe pan-seared flank steak atop a dollop of pierino's Romesco: https://food52.com/recipes...
In either case I'd add some bitter greens, maybe sautéed escarole, maybe grilled radicchio.

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Kate Pinot
Kate Pinot February 6, 2015

def fish. i would do a whole branzino in the oven with fingerling potatoes and cherry tomatoes maybe a bit of capers with lemon and olive oil or stay with the cold / hands-on route and do shrimps (medium sized) with a bit of sea salt and homemade garlic mayonnaise and a fresh baguette. A easier option would be a delicious seafood linguine. Have fun!

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Voted the Best Reply!

amysarah
amysarah February 6, 2015

Raw oysters and roast pork go unexpectedly well together - I'm thinking of the Bo Ssam at Momofuku. They're served together in that case, but you could just follow your oysters with an entree of Merrill's Sweet & Savory Overnight Pork Roast (same vein) https://food52.com/recipes... or a pork crown roast, or roast loin - stuffed with prunes, with a madeira or port reduction is seasonal and also has a sweet/savory note. Just an idea for a different direction....

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Hillary Reeves
Hillary Reeves February 6, 2015

Oh, this is a great idea! Thank you!

ChefJune
ChefJune February 6, 2015

amysarah, I love the roast pork idea.

Sam1148
Sam1148 February 6, 2015

Shrimp etouffee with white rice. A brown roux..onions, celery, bell pepper, parsley and green onion. Finely chopped. Cooked in the roux with oil until translucent. Add Thyme, garlic, bay leaf and chopped tomatoed (drained). Oh..and save the shrimp shells and make a stock out of them before hand (a pressure cooker makes quick work of this).
Add the stock and a cup of white wine. A bit of white pepper, paprika, garlic powder, onion powder, and Worcester sauce. A dash of Tabasco sauce.
Cook that on a slow simmer about 2 hours...adjust season. Add the shrimp at the 30 mins before serving. Simmer that until the shrimp are cooked. Taste and adjust heat/spice and seasoning.
Serve with a 'ice cream scoop' of white rice on a plate surrounded by the etouffee. topped with parsley and green onion bits.

Then a sorbet...followed by a peach cobbler with ice cream and coffee.


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Ellis Gutshall
Ellis Gutshall February 25, 2018

beef tenderloin, medium rare

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