Growers and shippers of the famous "Olympia Oyster"


Baked Oysters

Baked Oysters 1 – 10 oz. jar Pacific Oysters Sauce: 4 T Melted Butter 4 T Dry Vermouth Dash of Worcestershire sauce Salt & Pepper Bring oysters to a boil with a bay leaf in water.  Drain & rinse.  If preferred, larger oysters may be sliced lengthwise.  Dip oysters in butter sauce and roll in course cracker crumbs.  Bake in 350º F oven on cookie sheet or shallow pan, until crumbs are browned.  No need to turn oysters – serve.

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Oyster Stew

Oyster Stew 1 – 10 oz. jar Pacific Oysters 3T Butter or margarine 2T Flour 1 cup Oyster broth ½ tsp Celery flakes 1 tsp Salt 1/8 tsp Garlic powder Dash pepper ½ tsp Worcestershire sauce ½ tsp Accent ½ tsp Parsley flakes 1 cup Milk 1 cup Half & half Simmer oysters and 1/2 bay leaf for 3 minutes in 1 cup of nectar and save broth.  Slice oysters in small slices and sauté in butter for a few minutes, push oysters to one side of pan and blend in flour; gradually blend in oyster broth; add...

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Oyster Stuffing

Oyster Stuffing 1 – 10 oz. jar Pacific Oysters 1 Large loaf day old bread, cubed or torn in small pieces 1 Large dry onion, minced 1  Cup diced celery ½ Cup butter ½ Poultry seasoning or ground sage (increase to taste) 1T Salt, pepper and Accent to taste Slice oysters in small pieces.  Sauté oysters, onions and celery in butter and add to cubed bread and seasonings.  Pack lightly in bird.

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