Oysters. And more oysters.

Oysters are truly nature's wonder. You can eat them raw, grilled, baked, fried, adorned, plain, and at any time of the day. Growing up on the shores of the Mid-Atlantic and Chesapeake Bay, oysters are a part of everyday life. These recipes will give you several options for enjoying oysters.

Classic Grilled Oysters

• 12 oysters — shucked and left on the half shell

• 6 tbsp butter cut into 1/2 tbsp pats 

• Hot Sauce

• Salt & Pepper

Top each oyster with one of the butter pats, 1-2 dashes of hot sauce, sprinkle of salt and pepper. Place on hot grill and cook until butter and oyster liquids are bubbling. Serve with ice cold beer and lemons (beer is for you, lemons are for the oysters). 12 oysters will feed 3-4 Coloradans, or one small child from the Mid-Atlantic.

BBQ'd Oysters:

• 12 oysters — shucked and left on the half shell

• 6 tbsp butter cut into 1/2 tbsp pats 

• 12 tsp BBQ sauce

• Chopped Parsley

Top each oyster with one of the butter pats, 1 tsp BBQ sauce. Place on hot grill and cook until butter and oyster liquids are bubbling. Garnish with sprinkle of fresh chopped parsley. Serve with ice cold beer and lemons.

Oysters Bienville:

• 12 oysters - shucked and left on the half shell

• Rock Salt

• 6 tbsp bacon - cooked until crispy and chopped

• 1/2 cup milk

• 2 tbsp butter

• 2 tbsp flour

• 4 large shrimp - small dice

• 1/4 cup shallots or red onion - minced

• 1/4 cup white wine

• pinch cayenne

• black pepper

• 1/4 cup mushrooms - chopped

• 4 tbsp asiago or parmesan

• 3 tsp lemon juice

• Salt

• Green Onions

In a saucepan melt butter over medium heat. Add shallots, shrimp and mushrooms and saute until cooked. Add cayenne and a pinch of black pepper. Deglaze with wine. Add flour and incorporate thoroughly. Add milk and cheese and reduce heat to low. Simmer 3 minutes and add lemon juice to finish. Build: place rock salt on a baking tray and then add oysters in the shell on top. The rock salt keeps them from sliding.  Top with 1-2 tbsp of sauce and chopped bacon. Bake for 10-20 mins at 350 degrees. Garnish with green onion.

Fried Oyster Po' Boy

makes 2 Po' Boys

• 12 shucked oysters — removed from shell

• 1 cup buttermilk

• 1 egg

• 1/2 cup flour

• 1/4 cup cornmeal

• 1/4 cup bread crumbs

• Salt 

• Pepper

• 1/2 tsp onion powder

• pinch cayenne

• 2 hot dog buns

• 4 tbsp remoulade sauce (see recipe below)

• 2 cups oil for frying

• 4 cups shredded iceberg lettuce

• 4 thick slices of tomato

• Green onion

Oysters: place shucked oysters in buttermilk for 20 minutes. In a bowl, combine flour, bread crumbs, cornmeal, cayenne, onion powder, salt and pepper to taste preference.  In a medium saucepan heat oil to 350 degrees. Remove oysters from buttermilk and gently toss with breading. Immediately place in oil and fry 4 at a time for 2 minutes max, or until golden brown. Remove from oil and drain on paper towels.

Remoulade: In a mixing bowl, combine 1 cup mayo, 1/4 cup whole grain mustard, 1 tbs chili powder, 3 tsp prepared horseradish, 2 tsp lemon juice, 2 dashes hot sauce, 1 tsp minced garlic, salt and pepper to taste

To Build: slather inside of bun with plenty of remoulade. Add tomato on one half and fill with shredded lettuce. Top with fried oysters and garnish with green onion