Backyard Oyster Roast

Photography By | Last Updated May 21, 2018
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Friends gather at Catch 27 in St. Augustine for an afternoon oyster roast with Chef Joshua Smith.

Raw, fried, baked, stuffed or made into a sandwich, oysters are a versatile local shellfish, perfect for an outdoor gathering.

When are oysters in-season? Traditionally a rule of thumb for oyster season was to eat them in months that contain the letter "R" (September to April), while May through August harvest was closed so oysters could reproduce. Nowadays, however, oyster farming and strict environmental regulations and enforcement have made it safe to eat oysters year-round. Ready to shuck some bivalves and throw them on the barbie (or maybe just eat them raw)? Here is an assortment of saucy suggestions from Chef Joshua Smith at Catch 27 to ensure your roast will be a smashing (and tasty) success.

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Pickled Mustard Seed Mignonette

Pickled Mustard Seed Mignonette
This condiment is traditionally served with raw oysters, though it also goes well with hot, grilled oysters and other types of seafood.

Bacon-Thyme Butter

Oyster Roast Recipes
Add a dollop of this flavorful compound butter to oysters hot off the grill at a backyard cookout, or on crostini as an appetizer at your next brunch.

Traditional Fried Oysters

Fried oysters on deviled eggs at Catch 27 in St. Augustine
A southern classic!  Serve these fried oysters on top of deviled eggs or place them in a bun for easy-to-eat sliders. 

Homemade Cocktail Sauce

Cocktail Sauce and Oysters
Serve this zesty condiment with oysters, fried shrimp or your favorite fresh seafood.
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