Oysters with Capers

Specify Alternate Text

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Oysters with Capers

For parsnip purée: 

1 large parsnip root, cut into medium dice (about 2 cups)

½ cup heavy cream
salt and pepper to taste

For oysters:

2 tablespoons oil 
12 shucked fresh oysters, lightly dusted with flour
salt and pepper to taste 
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon capers
½ teaspoon chopped parsley, plus additional parsley for garnish if desired

In a pay of lightly salted water, bring the diced parsnip to a boil. Reduce the heat, and simmer until soft. Drain the parsnip, and process in a blender or food processer, adding the cream slowly. Adjust the flavor with salt and pepper.

In a skillet over high heat, warm the oil and then brown oysters 1-2 minutes on each side. Remove oysters from pan and season with salt and pepper. Discard oil, and reheat pan. Add butter and allow it to brown about 1 minute. Add lemon juice, capers and parsley. Season with salt and pepper.

To serve, place ¼ cup of parsnip purée in middle of four plates. Arrange three oysters on top of the puree, and spoon butter sauce over oysters. 

Serves 4. 

Support Virginia Agriculture

Join Now

Related Articles

Get Recognized

If your publication or radio or television station is delivering stellar coverage of agriculture on an ongoing basis, this is the award competition to enter. Learn More