RECIPES


AQUACULTURE AND THE CULINARY ARTS COLLIDE. One of the best ways to serve Jamestown Seafood Oysters is freshly shucked with a squeeze of lemon and a sprinkle of freshly grated horseradish. If you’re looking for something a bit more flavor forward, try a touch of Mignonette or Spicy Cocktail Sauce. For the more adventurous cook, there are countless ways to prepare and serve oysters that are equally enjoyable.


FEATURED RECIPES

These are just a few of the amazing recipes we’ve developed that you may find of interest. To view and/or download any of these recipes, simply click on the image or recipe name.

TEA SMOKED SEQUIM BAY OYSTERS WITH LAVENDER

Sequim Bay is bursting with fresh herbs including lavender, sage, tarragon, rosemary and thyme. We have used lavender in this succulent and smoky oyster recipe to celebrate the Jamestown S’Klallem tribe and our delectable Sequim Bay oysters.

TARRAGON LAVENDER MIGNONETTE

With an abundance of lavender in and around Sequim Bay, and the perfect compliment to our Tea Smoked Oysters, this Mignonette celebrates the culinary traditions of the Jamestown S’Klallem tribe.

CHAMPAGNE MIGNONETTE

Mignonette is a condiment traditionally served with raw oysters and is typically prepared using shallots, vinegar and pepper. The addition of champagne and lemon juice gives this version a more distinctive and enjoyable flavor.

CREAMY OYSTER BISQUE

Soft and silky with a tang of brininess from the oysters, and a mellow richness from the Guinness, this soup is best enjoyed slowly savoring each mouthful, gazing into each other’s eyes.

PUMPKIN AND ALE BLINI WITH OYSTERS AND BEET RELISH

These Blini have the sweet earthy tones of pumpkin, richness of ale, and make a deliciously moist base for mouthwatering oysters. A burst of color and tang comes from the beet and silky rich cream, making them a spectacularly delicious bite for parties or appetizers.

OYSTERS WITH CHAMPAGNE, BASIL & APPLE GRANITA

Fresh and tangy with a touch of sweetness, this Granita adds a sparkly touch to plump oysters tasting of the ocean. A drizzle of basil oil brings a fresh herbaceous note. Great with mint too.