A Holiday Favorite: Oysters 3 Ways

At Farmview Market, we understand that tradition is a big deal during the holiday season. After all, our traditions are what help create memorable holidays, time and time again. Fond memories lie in the cookies you bake for Santa, the Christmas Eve visit to Grandma’s house, the stop along the way at Farmview for treats and last minute gifts, and even times, the food you indulge in each holiday season. This year, we invite you to introduce a fun, fresh twist to your holiday traditions - embracing the old and the new - with these 3 oyster recipes.

Grab all of these ingredients during your next trip to Farmview Market!

Oyster Macaroni and Cheese

Serves: 6-8 people

Ingredients:

1 box (12 ounces) seashell pasta
1 tbsp vegetable oil
½ cup green bell pepper, chopped
½ cup green onion, chopped
1 can cream of mushroom soup
3 cups (about 1 ½ pounds) shredded Rock House Creamery Concord Tomme cheese, (divided)
1 tsp salt
1 tbsp dijon mustard
10 ounces oysters, chopped
3 slices white loaf bread, cut in ½ inch cubes
2 tbsp butter, melted

Directions:

Preheat your oven to 350°F.
Bring saucepan of water to a boil. Once ready, add in pasta and cook according to package directions. Once cooked, drain out any remaining pasta water.
Meanwhile, heat your vegetable oil in a large skillet over medium heat. Once heated, add in the pepper and onion and cook until tender.
Stir in the cream of mushroom soup, 1 cup of Concord Tomme Cheese, salt, and mustard.
Mix in the cooked pasta shells and oysters so that they are evenly distributed.
Spoon half of the mixture into a 2 quart casserole dish. Cover with 1 cup Concord Tomme Cheese. Top with remaining oyster mixture and last cup of Concord Tomme.
In a separate small bowl, toss the bread cubes and butter until well mixed. Then, spread evenly on top of pasta mixture.
Bake, covered, for 15 minutes. Then, uncover and continue baking for 30-45 minutes until hot and bubbly.
Allow to cool slightly and serve!

Fried Oysters with Garlic Linguine

Serves: 6 people

Ingredients:

1 pound Inspired Organics Linguini Noodles
6 to 8 cups Field Day Organic Olive Oil, for frying
1/2 cup Roland Panko Bread Crumbs
1 cup King Arthur All-Purpose Flour
1 tsp salt
32 oysters, shucked
5 Tbsp Field Day Organic Organic Olive Oil
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh parsley
1 tomato, chopped
1 red onion, chopped

Directions:

Bring a large pot of salted water to a rolling boil, and cook pasta according to package directions. Drain without rinsing.
In a deep pot, preheat 6 to 8 cups olive oil to 375oF.
Mix together bread crumbs, flour and salt. Dredge oysters through mixture, shaking off any excess. Set aside in refrigerator until needed.
In a small skillet, heat the 5 tbsp olive oil over medium high heat with the garlic and parsley. Once small bubbles begin to appear, leave for 30 seconds and then remove from heat. Set aside.
Remove the oysters from the refrigerator and fry until golden brown, 2 to 3 minutes. Drain and set aside.
Transfer the pasta to a serving bowl and toss with the olive oil from the small skillet. Top with oysters, red onion, and tomato.

Baked Trout with Oyster Bacon Stuffing

Serves: 4 people

Stuffing Ingredients:

4 strips bacon, chopped (reserve the drippings)
1 shallot, chopped
3 stalks celery, finely chopped
2 medium onions, chopped
2 cloves garlic, minced
1 cup carrots, shredded
1 cup mushrooms, coarsely chopped
1 cup oysters, rinsed and coursely chopped
2 cups panko bread crumbs

Fish Ingredients:

2 sticks butter (reserve 1)
8 trout filets
Salt and pepper, to taste
1 lemon

Directions:

Preheat your oven to 375°F.
In a medium sized pan, cook bacon according to package directions. Remove from pan but reserve the drippings. Chop bacon and set aside.
In the same pan, saute the shallot, celery, onions, garlic, carrots, and mushrooms in bacon drippings until soft. Mix in oysters, bread crumbs, and chopped bacon.
Melt 1 stick of butter in a 10”x17” baking pan. Spread stuffing mixture evenly on bottom of pan.
Lay fish, skin side up, in pan on top of stuffing. Add salt and pepper, to taste. Cover with aluminum foil.
Bake for 30-45 minutes.
Remove dish from oven and carefully remove trout skin using two forks. Discard skin.
In a separate small saucepan, melt the other stick of butter and add the juice of 1 lemon.
Pour the melted butter and lemon juice mixture over the fish and stuffing and return to the oven. Cook for an additional 5 minutes, uncovered.
Remove when fish flakes easily.
Allow to cool slightly and serve!