I think Erin and I have made no secret for our mutual love of ocean-based foods. Oysters, lobster rolls, clams, shrimp – we have recipes for, and eating adventures about, crustaceans and shellfish going back all the way to the start of our blog. (Just search under any one of the above terms and you’ll find a ton of ideas. It’s actually kind of freaking me out how much we have written about them. But I digress.)
Needless to say, then, it was with great excitement I learned this Sunday is a day dedicated to the fanciest, classiest and most romantic of all seafoods – the oyster. Sunday is National Oyster Day! Turn your Sunday Funday up a notch by celebrating. Sadly, Erin will have to sit this one out since it involves raw seafood and wine. I’ll double up just for her.
The good folks at W.J. Deutsch and Sons, who know their wine (they own the Yellow Tail brand, one of my absolute go-to favorite brands), were kind enough to help Erin and I select a few wines that pair beautifully with oysters — and gave us a few oyster-cooking tips on top of it!
After the jump, their recipe for perfect summer oysters, and below, three wine selections to match just perfect.
- 4 ounces butter
- 1/4 cup chopped green onions (about 3-4)
- 1 tsp dried tarragon
- 1/4 cup dry white wine
- salt and pepper
- 24 oysters
- 1/4 cup chopped fresh parsley
- buttered toast
Directions: (Note, you will need to shuck the oysters prior to cooking. Find a tutorial on how to do that here.)
Step 1: Melt butter in a skillet over medium low heat
Step 2: Add chopped onions and saute until they are just softened
Step 3: Add tarragon, wine and salt and pepper to taste
Step 4: Add oysters and cook just long enough that they curl at the edge. While they cook, make sure to shake the pan from side to side to keep them bathed in the butter!
Step 5: Serve over crispy buttered toast, garnished with the parsley
And for the wine pairing, they suggest:
- Barone Fini Pinot Grigio
- Girard Sauvignon Blanc
- The Crossing Sauvignon Blanc
They suggest these specifically because they are light enough to complement the unique flavors of the oyster – namely that unique blend of seawood, metallic and salt that oyster lovers go crazy for (myself included.) Let us know how you do!