Appetizers, GLV Gourmet Tastes, Recipes

Skipper Otto’s Cortes Island Oysters #UglytoAwesome

Posted by cassandra on

Taking Skipper Otto’s Cortes Island Oysters from Ugly to Awesome

If you are an oyster lover, you know oysters come in all sizes and shapes. Some are best slurped fresh, right out of the shell, some dressed up with a bit of mignonette, and some of the bigger ones are better in stews or baked. Recently we were offered a sample of Skipper Otto’s Cortes Island oysters, a gnarly bunch of creatures that aren’t exactly supermarket shelf pretty as they cling to each other and are wildly misshapen. However ugly these may be deemed, they are absolutely delicious, and at $9 a dozen, an amazing deal. Fantastic recipe and looks delicious! If people are interested in CSF, memberships start at just $100 and get you $100 worth of Ocean Wise, fisherman-direct, fair trade seafood anytime throughout the year at a variety of pick-up dates and locations. Join by May 31st at www.skipperotto.ca

Skipper Ottos

They can be picked up down in Granville Island at Fisherman’s Wharf and around Vancouver. Check the schedule here.

Skipper Ottos

Skipper Otto's

We decided to make a version of Oysters Rockefeller with ours, but as they were a bit clingy we started them off on the barbecue so they’d pop open and be easier to deal with. We then transferred them to a shell and topped with the spinach mixture and cheese and baked in the oven indoors.

Sasquatch Stout

The result? Deliciously beautiful oysters! A bit of bread and perhaps a salad and you’ve got a meal. Don’t forget the craft beer!

Spinachy Oysters

2 garlic cloves
2 cups loosely packed fresh spinach
1/2 cup chopped green onions
1/2 cup butter
1/2 cup panko crumbs

1 pound (about) rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese

Barbecue oysters until they start to pop open and then bring into the kitchen to finish in the oven.

Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs and process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper.
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese.
Bake until spinach mixture browns on top, about 8 minutes.

One Comment

  1. Sonia Strobel says:
    2016/04/22 at 10:15 am

    Fantastic recipe and looks delicious! If people are interested in our oysters, it’s not too late to join our CSF! Memberships start at just $100 and get you $100 worth of Ocean Wise, fisherman-direct, fair trade seafood anytime throughout the year at a variety of pick-up dates and locations. Join by May 31st at http://www.skipperotto.ca

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