We take our New England heritage seriously, which makes offering the freshest seafood a must. You will enjoy ocean-fresh favorites from Foley Fish including New England groundfish and award winning all-natural scallop. And make dinners easier with oven-ready entrees from The Seafood Chef, and our favorite recipes and tips.
Deli and Seafood, Bridgewater
9 Years of Service
Simply prepared with nothing more than lemon juice, vinegar or cocktail sauce – or in fun recipes for Oyster Shooters – raw oysters are a delicacy that raises the bar of your dinner party.
Bring new flavor and texture to this prized seafood with these recipes for cooked oysters from Laura Foley Ramsden of Foley Fish, our fresh fish partner.
Grill oysters and pair them with a homemade, flavored butter for a show-stopping appetizer with this recipe for Grilled Oysters with Maitre D’ Butter.
To make the butter, mince the following: 1 shallot, 1 tablespoon of roasted red peppers, and 2 tablespoons of fresh parsley. Combine these ingredients with 1 teaspoon of lemon juice, a dash of hot sauce and a stick of butter.
Cook the oysters by placing them on the grill cup side down. Grill, covered, for approximately 2 minutes until oysters pop. After they pop, use an oyster knife to open each oyster, slide it under the oyster meat to remove it from the muscle and loosen. Top each oyster with maître d butter and allow it to melt.
A popular baked oyster preparation, Oysters Rockefeller, was developed at a restaurant in New Orleans called Antoine’s in 1899 by Jules Alciatore, the son of the man who founded the restaurant. It was named Rockefeller after John D. Rockefeller, who was the richest American at that time, apparently due to the “rich” nature of the dish’s sauce. It is said that Alciatore replaced snails with local oysters due to a shortage of French snails at the time. The original recipe is a secret, but it has been recreated many times. Simply, it oysters on the half-shell with the sauce and breadcrumbs and then baked.
To make your own at home, start by preheating the oven to 450 degrees. Melt 3 tablespoons butter in a saucepan over low heat. Thaw a ½ pound of frozen, finely chopped spinach. Add ½ of a small grated onion, 1 tablespoon Pernod, a pinch of nutmeg and salt and pepper to taste. Heat through then remove from heat. Stir in 5 tablespoons of fine, dry white breadcrumbs. Place a generous amount on top of each of 12 oysters. Sprinkle with Parmesan cheese. If desired, add pieces of cooked bacon on top. Place the oysters on bed of rock salt and bake for approximately 8 minutes or until bacon is crisp.
These spicy, glazed oysters are sure to impress everyone at your dinner table.
To make the breadcrumbs, combine 2 tablespoons of melted butter with ½ cup fresh breadcrumbs.
For the sauce, mix together 2 cups of mayonnaise, 4 tablespoons of chili sauce, 1 tablespoon of Dijon mustard, a dash of paprika, a dash of cayenne pepper, a 1/2 teaspoon salt and 2 teaspoons of lemon juice. Refrigerate the sauce for 24 hours to give the flavor time to blend together.
To cook, preheat the oven to 450 degrees. Cover a baking sheet with rock salt. Nestle 36 opened oysters into the rock salt. Coat oysters with the sauce, sprinkle with breadcrumbs, top with bacon and bake for 4 minutes. Increase heat to broil and broil oysters for 3 minutes.
Try all sorts of ways to make and serve cooked oysters. Oysters are also great battered and fried and served on top of a grilled steak, and they add flavor and texture to stuffing.
Stop by to check out our oyster varieties, and ask for more information about them in the seafood department!