Nootka Shellfish Recipes

Oyster Crepes

Wow them. They'll never forget this one!

Crepes:
  • 3 eggs
  • 2 Tbsp flour
  • 1 Tbsp water
  • 1 Tbsp milk
  • Pinch of salt

Combine and stir until the ingredients are the consistency of thin cream. It is recommend to prepare the batter 3 hours to over night, covered in the refrigerator prior to use. Melt butter in crepe pan, when it bubbles pour a thin coating of batter while moving the pan in a circular motion. This is a delicate process. Only a minute and gently flip. When light brown, fold in half then quarter, remove from pan and stack the triangles, with a cloth between each. Keep warm.

Filling:
  • 1/4lb of bacon, chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • Salt and pepper
  • 2 Tbsp. Butter
  • 2 cups raw oysters
  • 1/4 cup white wine
  • Parsley

Cook bacon until crisp: drain and set aside. Sauté onion, garlic and salt and peeper in butter. Add oysters and cook 3 to 5 minutes. Add Bacon, wine and parsley and simmer for 10 minutes.

Sauce Fondue:
  • 2 tsp. Butter
  • 2 Tbsp. Flour
  • 1 cup cream
  • 1 cup white wine
  • 2 cups grated Swiss cheese

Melt butter, then add flour stirring constantly. Gradually add cream, stirring until well blended. Sir in wine. Add cheese and cook until melted and thickened.

To assemble: Place filling on unfolded flattened crepes, rollup and top with sauce. Bake for 15 minutes and serve. Ahhhhh.

Champagne Oysters with Tarragon

  • 12 Oysters, opened
  • 2 oz unsalted butter
  • 2 Shallots, finely chopped
  • 2 tsp chopped fresh tarragon
  • 280ml Pink champagne or rose sparkling wine
  • Salt and pepper, fresh tarragon to garnish

Heat half the butter in a pan and cook the shallots for 1 minute.
Add the champagne and any oyster juice, tarragon and seasoning.
Bring to boil and simmer until liquid is reduced by half.
Add the oysters to the pan and cook gently for 2 minutes. Spoon the oysters back into their shells.
Increase heat and whisk the remaining butter into the sauce, a little at a time.
Pour the sauce over the oysters and garnish with tarragon. Serve as a starter.

Risotto and Clams with Rice

  • 3 dozen little neck
  • 2 tbsp of onion minced
  • 1/2 cup of olive oil
  • 2 garlic cloves minced
  • 2 tbsp parsley chopped
  • 1/3 cup of dry white wine
  • 2 cups of uncooked rice
  • Salt and pepper

Steam open the clams, remove from shells and chop. Strain the clam juice and set aside.

Bring 5 cups of water to a steady simmer. Heat the oil in a large covered sauce pan, add garlic and onion, sauté until just beginning to brown. Add the rice and parsley and stir until the rice is well coated. Add wine and stir until it evaporates, add clam juice and stir until it evaporates. Add a cup of water at a time until the rice is done, add salt and pepper to taste, stir clams into rice.