RECIPES

Oysters in Foil with Tomatoes and Fennel
2 8-ounce containers Hilton's Brand Shucked Pacific Oysters*
4 12-inch squares of foil
8 small tomatoes (Roma), cut into 4 wedges each
1 cup thinly sliced fennel (1/4 inch slices)
2 teaspoons chopped fresh parsley
1/2 teaspoon crushed red pepper
1 pinch saffron (16 threads)
4 teaspoons olive oil
Salt to taste

Heat grill. Rinse oysters very well; drain and pat dry. In center of each foil square place 8 tomato wedges, 1/4 cup fennel and 1/2 cup oysters. Season each with 1/4 of herbs and spices, and 1 teaspoon oil. Season with salt to taste. Seal foil tightly around contents. Grill 18 minutes or until oysters are firm to the touch. Serve immediately in opened foil packages. Makes 4 servings. (For 2 servings recipe can be cut in half.)

Nutrition information (approximate) per serving:
Calories 153, Protein 12g, Fat 7g, Carbohydrate 10g, Sodium 212mg, Cholesterol 57mg

Steaming Oyster Stew
2 cups milk
1 pint light cream
1 8 oz., or 16 oz. container Hilton Oysters**
2 tablespoons butter
Dash cayenne pepper
Salt and pepper to taste

Heat milk and cream together until film shimmers over surface; DO NOT BOIL. Drain oysters. Add oysters (sliced if you prefer), and butter to hot milk and cream mixture. Heat, but do not boil, for 5 minutes more. Add seasonings and serve at once. (Serves 5-7.)

Mixed Oyster Grill
2 8-ounce containers Hilton's Brand Shucked Pacific Oysters*
1/2 cup red wine vinegar
2 tablespoons minced shallots
1/2 teaspoon coarsely ground black pepper
1-1/2 teaspoons lemon juice
1/4 teaspoon fresh thyme (optional)
4 cups mixed vegetable (sweet peppers, onions & zucchini)
Salt and ground pepper to taste

Heat grill. Rinse oysters very well; drain and pat dry. In a shallow baking dish combine next five ingredients. Marinate oysters in vinegar mixture for 10 minutes. Skewer vegetables for grilling (skewer like vegetables together for even cooking). Brush vegetables with oil; season with salt and pepper and grill until tender. When vegetables are almost done, skewer oysters lengthwise for grilling. Cook oysters on oiled grill 4 minutes. Turn oysters and cook 4 minutes more, or until oysters are firm to the touch. Serve immediately on a bed of grilled vegetables. Makes 4 servings. (For 2 servings, recipe can be cut in half.)

Nutrition information (approximate) per servings:
Calories 148, Protein 12g, Fat 6g, Carbohydrate 13g, Sodium 123mg, Cholesterol 57mg

Sautéed Oyster and Spinach Salad
2 8-ounce containers Hilton's Brand Shucked Pacific Oysters*
4 slices bacon
2 tablespoons red wine vinegar
3 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon bacon drippings
8 cups cleaned and torn spinach leaves, loosely packed
1/2 cup chopped green onions
Ground pepper to taste
8 slices French bread, rubbed with garlic and toasted

Rinse oysters very well; drain and pat dry. Cut bacon into l-inch dice; sauté until crisp. Drain bacon on paper towel. Pour off bacon drippings and reserve; remove pan from heat. Whisk together vinegar, mustard, oil and 2 teaspoons bacon drippings for dressing; set aside. Return pan to heat; add 1 teaspoon bacon drippings and oysters. Sauté 8 minutes, or until oysters are golden brown and firm to the touch. Place oysters on a bed of spinach and green onions. Serve dressed with vinaigrette, sautéed bacon, ground black pepper and garlic toast. Makes 4 servings. (For 2 servings, recipe can be cut in half.)

Nutrition information (approximate) per serving:
Calories 488, Protein 22g, Fat 35g, Carbohydrate 23g, Sodium 696mg, Cholesterol 78mg

Oyster Linguine with Carrots and Zucchini
2 8-ounce containers Hilton's Brand Shucked Pacific Oysters*
8 ounces dry, uncooked linguine
2 tablespoons olive oil
6 garlic cloves, peeled and smashed
1/2 cup julienne carrots
1/2 cup julienne zucchini
1 cup dry white wine
4 teaspoons fresh chopped parsley
1 teaspoon grated orange peel
Salt and ground pepper to taste

Rinse oysters very well; drain and pat dry. Bring water to a boil for pasta; cook according to package directions. In a large skillet, heat oil; sauté garlic until lightly browned. Add oysters, carrots and zucchini; sauté 8 minutes or until oysters are golden brown and firm to the touch. Add wine and remaining ingredients. Simmer 2 minutes. Serve immediately over cooked pasta. Makes 4 servings. (For 2 servings, recipe can be cut in half.)

Nutrition information (approximate) per serving:
Calories 312, Protein 16g, Fat 10g, Carbohydrate 29g, Sodium 233mg, Cholesterol 84mg

Pan-fried Oysters
1 8-ounce or 16-ounce container Hilton Oysters**
1 cup corn meaI
2 eggs, beaten with 1 teaspoon water
2 tablespoons vegetable oil or cooking fat

Drain oysters. Dip prepared oysters in egg, then in corn meal, coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees Fahrenheit (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side). Serve immediately. Serves 3-5.

Oyster Stuffing (for 12 lb. fowl)
4 cups bread crumbs
1/2 cup melted butter
3/4 cup finely diced celery
3/4 cup finely diced onion
1 egg well-beaten
Salt and pepper to taste
1 8-ounce container Hilton Oysters**

Sauté celery and onion lightly in butter. Cut each oyster into 1/2 inch pieces. Mix all ingredients thoroughly, stuff fowl, and roast.

Hangtown Fry
1 8-ounce container Hilton Oysters**
4 slices bacon cut in 1 inch pieces
1/3 cup flour, 1/3 cup bread crumbs-combined
Beat 8 eggs
1/3 teaspoon salt
Dash of pepper

Fry bacon until crisp. Remove from pan. Drain oysters and roll in flour crumb mixture. Fry in bacon fat over moderate heat; cook two minutes each side. Remove from heat. Place bacon pieces over oysters and cover with beaten egg mixture. Lift oysters to let egg mixture flow to bottom of pan. Cover pan and fry over low heat until eggs are cooked. Serve hot, with parsley and lemon wedge. Serves 3-4.

Marinated Penn Cove Mussels
Ingredients: (appetizers for l0-20 people)
5 pounds of steamed Penn Cove Mussels (follow steamed mussel recipe)
1/2 gallon of cider vinegar
2-1/2 cups sugar (rule is 3 to 1 on the cider-sugar mix)
1 cup sliced red onion
1 cup chopped scallions
2 tablespoons pimentos
2 tablespoons chopped garlic

Storage: Store the mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.

Preparation: Usually the mussels will be debearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off" odor.

Steam 5 pounds of debearded and rinsed mussels following any classic steamed mussel recipe. Remove mussels from broth and set aside in a large bowl in the refrigerator to cool; leave the mussels in their shells. Prepare the marinade by stirring the sugar with the cider vinegar until completely dissolved. Stir in the red onions, scallions, pimentoes, and garlic to the marinade. Pour the marinade over the top of the bowl of mussels only after the mussels have cooled completely. Drain marinade from bowl and pour over mussels several times until all mussels are soaked. Cover bowl and keep cool until mussels are to be used. Mussels should sit in marinade at least an hour before serving and may be kept in marinade up to a week. Pour marinade over mussels right before serving. Serve by themselves or add to pasta or a salad for a great treat.

Steamed Penn Cove Mussels
Ingredients: (appetizers - 1/2 lb.; entrees - 1 lb.)
4 lbs. Mussels
1 cup dry white wine
4 tablespoons butter
2 tablespoons basil or thyme or herbs of choice
1/4 cup scallions or shallots
2 cloves minced garlic (or to taste)
1 tablespoon chopped parsley

Storage: Store the mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily.

Preparation: Usually the mussels will be debearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, discard any that will not attempt to stay closed after squeezing their shell shut or if they have broken shells or an "off" odor.

Melt butter in a large sauce pan and sauté the scallions, garlic and herbs over medium-high heat. Add the wine and mussels to the sauce pan, cover the pan and bring to a steam. Steam mussels 7-8 minutes or until shells are open and meats are not translucent. Remove from heat and pour the mussel nectar into a bowl. Discard any unopened shells. Serve mussels immediately in large bowls and add nectar. Accompany with french bread, green salad and white wine or ale.

* Or use one 16 oz. container
** For richer oyster flavor use 16 oz. container