A St. Patrick’s Day Treat – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce

Try this special treat for a St. Patrick’s Day  Celebration – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce  

Makes 4 servings

  •  1/2 to  3/4 cup Guinness stout  ScreenHunter_350 Mar. 13 08.30
  •  1/2 cup all-purpose flour, plus extra for dusting the oysters  
  • Kosher salt and freshly ground black pepper  
  • 2 tablespoons low-fat mayonnaise  
  • 2 tablespoons plain Greek yogurt  
  • 1-1/2 tablespoons finely chopped cornichons or dill pickle  
  •  1/2 teaspoon prepared Colman Mustard (or the mustard of your choice)  
  •  3/4 cup coarsely shredded carrot  
  •  3/4 cup finely shredded cabbage (preferably savoy or napa)  
  • 1-1/2 tablespoons cider vinegar  
  • Hefty pinch of granulated sugar  
  • 1 tablespoon vegetable oil  
  • 12 oysters, shucked, reserving the bottom (curvier) shell to serve  


In a medium bowl, whisk together  1/2 cup of the Guinness,  1/2 cup flour and  1/4 teaspoon salt. The batter should have the consistency of a thick pancake batter. If it is thicker than that, add additional beer. Let the batter rest for 30 minutes.  

Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, cornichons or pickle and mustard. Season with salt and pepper.  

In another small bowl, toss together the carrots, cabbage, vinegar, sugar and a hefty pinch of salt.  

In a large nonstick skillet over medium, heat the oil. Dip the oysters in the additional flour to coat them on all sides. Transfer the coated oyster to a strainer to shake gently to remove excess flour.  

Add the coated oysters to the beer batter. Lift them from the batter, letting the excess batter drip off, then add them to the skillet. Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.  

To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture. Serve either on a platter as hors d’oeuvres, or divide between 4 serving plates. Serve immediately.  

Nutrition information per serving: 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 2 g fiber; 3 g sugar; 5 g protein; 430 mg sodium.


Deconstructed Oyster Po’Boy With Remoulade Dressing

Try a new twist on the Oyster Po’Boy Sandwich….make it into a Salad!ScreenHunter_341 Feb. 23 18.04


Deconstructed Oyster Po’Boy Ingredients

  • 12 fresh oysters, shucked
  • 2 cups cornmeal
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 loaf French bread, cut into cubes and toasted
  • 1 head ice berg lettuce, chopped
  • 1 creole tomato
  • 2 tablespoons remoulade dressing (recipe below)


  1. –      Coat the oysters with the egg mixture
  2. –      Mix together cornmeal and Cajun seasoningIMG_8902
  3. –      Dip oysters in cornmeal and Cajun seasoning mixture
  4. –      Sauté in olive oil in a heated skillet for about 2 to 3 minutes
  5. –      Drain excess oil
  6. –      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing
  7. –      Place oysters on top and serve

Remoulade Dressing Ingredients

  • ¾ cup light duke mayonnaise
  • 2 teaspoonS Dijon
  • 1 teaspoon tarragon vinegar
  • 2 dashes Crystal hot sauce
  • 1 tablespoon capers
  • 2 tablespoons chopped parsley
  • 1 scallion
  • Salt and pepper to taste


–      Mix together all ingredients


Try Felix’s Deluxe Bloody Mary!

Felix’s Oyster Bar Deluxe Bloody Mary – Follow these instructions!ScreenHunter_342 Feb. 23 18.06


Drink Ingredients

  • 2ounces Absolut Peppar Vodka (unless you prefer a virgin drink)
  • ½ ounce pickled bean juice
  • ½ ounce olive juice
  • ½ ounce Crystal Hot Sauce
  • 1 tablespoon horseradish
  • 5 ounces Bloody Mary mix (Zing Zang)

Garnish Ingredients

  • 2 pickled green beansIMG_8902
  • 1 stalk of celery
  • 2 olives
  • 1 lemon wedge
  • 1 lime wedge
  • Cajun Spice around the rim
  • 1 Boiled Shrimp
  • 1 raw oyster on the half shell



Broiled Oysters with Garlic Breadcrumbs

Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!ScreenHunter_336 Feb. 19 09.34


  • 1/2 cup fresh breadcrumbs made from crustless white bread
  • 2 1/2 tablespoons unsalted butter
  • 1/2 small garlic clove, pressed
  • 1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
  • 12 oysters, freshly shucked and reserved on half shell with juices
  • Lemon wedges


IMG_8902Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

Per serving: 79.9 kcal calories, 41.6 % calories from fat, 3.7 g fat, 1.8 g saturated fat, 31.3 mg cholesterol, 5.8 g carbohydrates, 0.2 g dietary fiber, 0.3 g total sugars, 5.7 g net carbohydrates, 5.4 g protein

Warm Up and Slim Down with Soup – Elegant Oyster Soup

It’s that time of your for soup – try this one – Elegant Oyster Soup!

Ingredients ScreenHunter_298 Jan. 24 16.49

Original recipe makes 6 servings

  • 2 tablespoons butter
  • 1/2 cup carrot, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/cup celery, finely chopped
  • ½ cup button mushrooms, chopped
  • ½ cup butter (or lower calorie whipped butter or margarine substitute)
  • ¼ cup all-purpose flour
  • 1 quart chicken broth
  • 1 (14 ounce) can artichoke hearts, drained
  • 1 bay leaf
  • ¾ tsp salt
  • ½ tsp cayenne pepperIMG_8130
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp dried sage
  • 1 cup heavy cream (or fat-free half ‘n half)
  • 12 shucked oysters and juice

 PREP 15 mins; COOK 45 mins; READY IN 1 hr


  1. Chop all vegetables with Ulu Knife as noted for recipeIMG_8902
  2. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  3. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  4. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  5. Shuck your oysters (hint try one of Gonzo’s oyster knives and shucking board)
  6. Whisk in cream and add oysters; bring to a simmer, but do not boil.