Recipe: Steve Seymour
Steve Seymour, co-owner of Drayton Harbor Oyster Company in Blaine, knows a thing or two about oysters, and with warmer days approaching and the seaside communities of Blaine and Birch Bay craving fresh seafood, Seymour has come up with two oyster recipes for those looking for something sweet, spicy or savory.
Sweet and spicy Grilled oysters
material
• 1/2 stick unsalted butter, 4 tablespoons, softened to room temperature
• 2 tablespoons of bourbon
• 2 tablespoons brown sugar or honey
• 2 cloves of garlic (minced)
• 1 chipotle chile in adobo sauce (chopped)
• 12 shucked oysters
Instructions
1. In a small food processor or mixing bowl, combine butter, bourbon, honey, garlic, and chipotle. Stir or pulse until well combined. The butter mixture can be made up to 1 week ahead and refrigerated until ready to serve. If cooking in hot weather, allow butter to cool and firm for about an hour before starting to cook.
2. When you’re ready to barbecue, heat the grill or broiler. Remove the butter from the refrigerator and place 1 tablespoon of butter per shucked oyster. Place the oysters on the grill or transfer to a baking sheet and place under the broiler. Remove when the oysters and butter are bubbly and caramelized.
Savory grilled oysters
material
• 8 tablespoons (1 stick) unsalted butter, softened
• 1/2 cup Parmigiano Reggiano
• 1/4 cup chopped Italian parsley
• 1/2 cup white wine
• 1 garlic clove, finely chopped
• 1 dozen oysters in the shell
Instructions
Heat grill to medium-high heat (400-450°). In a medium bowl, mix butter, 1/4 cup cheese, parsley, and garlic with a rubber spatula until thoroughly combined. Season with salt and pepper. Place shucked oysters, cup side down, on grill. Add 1 teaspoon white wine per oyster and grill for about 10 minutes.
These recipes were used at Keep It Simple Seafood (KISS), a monthly seafood cooking workshop held in partnership with Bellingham SeaFest and Bellingham Dockside Market. At the next KISS workshop, Terry Fair of Lummi Seafood Market will be making geoduck ceviche at 12pm on Saturday, July 20th at Fisherman’s Pavilion, 2599 S. Harbor Loop Drive in Bellingham.
The Bellingham Dockside Market, selling fresh seafood, is located at Gate 5 of Squalicum Harbor in Bellingham on the first and third Saturday of each month from 10am to 2pm.
