Written by Palmetto Bluff
Sep 12, 2024
In the Lowcountry, September’s arrival signals more than just the start of college football—it ushers in the cherished beginning of oyster season. As you navigate the many waterways, you’ll often spot white PVC markers standing tall, dotting the inlets and creeks, and marking bountiful oyster beds lying beneath. For connoisseurs and casual fans alike, the ritual of shucking oysters alongside good company is not only a beloved tradition but a South Carolinian rite of passage. In fact, this isn’t the first time oysters have been the stars of the show at Palmetto Bluff. Read our article in the Fall/Winter 2022 edition of the bluff here.
But these seemingly simple organisms serve a greater purpose than just pleasing our palates. Oysters feed by filtering algae from the water, functioning as natural filters and improving water overloaded with nutrients. Under certain conditions, a single oyster can filter up to 50 gallons of water per day. They create areas of storm protection and reduce erosion, providing a stable bottom and a safe, nurturing habitat for juvenile crabs, scallops, and fish. [Source]
In honor of these salty-shelled delicacies, Palmetto Bluff’s Culinary Director, Chef Rhy Waddington, shares his favorite recipe for enjoying oysters this fall with friends and family.
RECIPE from Chef Rhy
INGREDIENTS
– 12 fresh oysters, shucked on the half shell
– Rock salt
– ⅓ cup ketchup
– ¼ cup Worcestershire sauce
– 1 lb thick-cut bacon (thinly sliced across the grain)
– A dash of hot sauce (Tabasco or your favorite)
– Juice of ½ lemon
– 1 tsp horseradish (optional)
– Lime wedges for garnish
INSTRUCTIONS
1. Shuck the oysters.
2. Place the oysters on a thick bed of rock salt on a baking pan (the rock salt is to keep the oysters snug and upright on the baking sheet so all the juices don’t trickle out when cooking them).
3. Mix together the sliced bacon, Worcestershire sauce, ketchup, lemon juice, and hot sauce.
4. Add a splash of Worcestershire sauce to each oyster shell, then top with the bacon mixture.
5. Broil on high on the upper-middle baking rack for 10 minutes or until the bacon is browned and crispy. (Go a couple of minutes more if you would like your oysters cooked for longer.)
6. Serve with lime or lemon wedges.
