MIGNONETTE SAUCE

Adapted from Julia Child

2 tsp. whole black peppercorns

1½ Tbs. chopped shallots

1/3 c. red wine vinegar

¼ tsp. chopped fresh thyme

Pinch of salt

Crush peppercorns coarsely, put into bowl with rest of ingredients and stir. Serve with oysters on the half-shell.

MIKE’S SUPER OYSTER STEW

1 qt. standard oysters with liquor

2 medium potatoes, diced

¼ lb. butter

½ c. chopped onion

½.c. thinly sliced celery

½ c. diced green pepper

½ c. thinly sliced carrots

½ c. cooked corn kernels

1 qt. half-and-half

1 can (12 oz.) evaporated milk

1 tsp. salt

½ tsp. white pepper

1 Tbs. Worcestershire sauce

1/8 tsp. thyme

¼ tsp. sweet basil

¼ tsp. dried chives

½ c. sliced mushrooms

8 strips crisply cooked bacon

Red pepper flakes

Drop oysters and liquor into 2 cups salted boiling water in a 2-quart pot. Leave no more than 5 minutes, edges of oysters should be curled. Remove oysters from pot and cook potatoes in same liquid until cooked, firm but not overcooked.

Sauté onion, celery, green pepper, carrots and corn in butter in large pot (one that stew will be cooked in). While cooking vegetables, begin adding salt, pepper, Worcestershire sauce, thyme, basil and chives.

Once vegetables are cooked (firm but not mushy or crunchy), reduce heat, add oysters and their juices, potatoes and about ½ cup of their liquid, half-and-half, evaporated milk and mushrooms. Heat slowly, to below boiling. Do not boil! If the stew boils, it will curdle and be inedible. Let stand to blend flavors. (May be made the day before, cooled and refrigerated, then reheated.) Garnish with crumbled bacon. Red pepper flakes may be served on the side for those liking a spicy stew. Makes about 10 hearty servings.

(This recipe came from Mike Oesterling, who recently retired from the Virginia Institute of Marine Science.)

OYSTERS ROCKEFELLER

½ lb. fresh spinach

6-8 scallions

¼ head iceberg lettuce

1½ stalks celery

½ bunch parsley

1 clove garlic

½-1 c. butter (enough to make a nice paste when mixed with rest of ingredients)

½ c. fine dry breadcrumbs, not seasoned

1 Tbs. Worcestershire sauce

1 tsp. anchovy paste

½ tsp. salt

Tabasco sauce, to taste

1 oz. Pernod (optional)

36 oysters on the half-shell

Chop first six ingredients finely and place in a blender or food processor. Melt butter and add to above mixture with all the rest of the ingredients except the oysters. Mix in blender or food processor.

Place the oysters in their half-shells on a bed of coarse salt on a baking sheet. Spoon spinach mixture evenly over each oyster. There will be spinach sauce left over, which may be frozen for another time. Bake oysters at 450°F. until bubbling and piping hot, just a few minutes. Serve immediately.