Recipe: Oysters from Drayton Harbor Oyster Company

Steve Seymour, co-owner of Drayton Harbor Oyster Company in Blaine, knows a thing or two about oysters. With warmer days approaching and the seaside communities of Blaine and Birch Bay clamoring for fresh seafood, Seymour has crafted two oyster recipes for those who want something sweet and spicy, or something savory.

Sweet and spicy grilled oysters

Ingredients

• 1/2 stick unsalted butter, 4 tablespoons, softened to room temperature

• 2 tablespoons bourbon

• 2 tablespoons brown sugar or honey

• 2 garlic cloves, minced

• 1 chipotle chili in adobo sauce, minced

• 12 oysters, shucked

Instructions

1. In a small food processor or mixing bowl, combine the butter, bourbon, honey, garlic, and chipotle. Stir or pulse until well-mixed. You can make the butter mixture up to 1 week in advance and refrigerate until ready to serve. If you’re going to be cooking in the hot sun, make sure to chill the butter until solid before starting, about 1 hour.

2. When ready to barbecue, fire up your grill or broiler. Remove the butter from the fridge, and place a tablespoon on each shucked oyster. Place the oysters on the grill or transfer to a baking sheet and place under the broiler. Once the oysters and butter have bubbled and caramelized, remove them.

Savory grilled oysters

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened

• 1/2 cup grated Parmigiano Reggiano

• 1/4 cup chopped Italian parsley

• ½ cup white wine

• 1 clove garlic, finely minced

• 1 dozen shucked oysters

Instructions

Heat a grill to medium-high (400 to 450 degrees). In a medium bowl, use a rubber spatula to combine the butter, 1/4 cup of the cheese, the parsley, and garlic until completely combined. Season to taste with salt and pepper. Place shucked oysters cup side down on grill. Add one teaspoon white wine to each oysters and grill until finished, approximately 10 minutes.

These recipes were used for Keep It Simple Seafood (KISS), a monthly seafood cooking workshop that is running in partnership with Bellingham SeaFeast and Bellingham Dockside Market. Terry Phair with Lummi Seafood Market will make a geoduck ceviche at the next KISS workshop, which will be held at 12 p.m. Saturday, July 20 at Fisherman’s Pavilion, 2599 S. Harbor Loop Drive in Bellingham.

The Bellingham Dockside Market, which offers fresh seafood for purchase, runs from 10 a.m. to 2 p.m. the first and third Saturday every month at Gate 5 in Squalicum Harbor in Bellingham.