Recipe: Andrew Zimmern's Peppered Oysters

Inspired by a dish he encountered on his float trip down the Mississippi River, Andrew crafts his own version of an oyster dinner served over toast.

After traveling abroad nearly 150 years ago, the famously opinionated Mark Twain made a list of his favorite American foods he craved while he was away. The standards one would expect from back in the day made the cut -- fried chicken, cranberry sauce, apple pie -- but also on the list? Fried oysters. 

More Bizarre Foods

Andrew Zimmern's Peppered Oysters on Toast 02:40

Andrew makes an appetizer inspired by his trip down the Mississippi River.

While following Twain's path down the Mississippi River for an episode of Bizarre Foods in search of a taste of Americana, Andrew Zimmern met Regina Charboneau, one of the "grand dames" of southern cooking. She shared a recipe for a family favorite, peppered oysters, and subsequently inspired Andrew to concoct his own version, served over toast, upon returning from his own Twain-esque journey. See the video and instructions below to indulge. 


18 oysters, shucked and liquor reserved
1 tablespoon olive oil
1 stick butter
4 tablespoons shallots, minced
2 tablespoons garlic, minced
Juice and zest of one lemon
1 pinch red chile flakes
1 tablespoon freshly ground black pepper
1/4 cup Worcestershire sauce
2 tablespoons basil, julienned
6 slices of rustic white bread, toasted and cut into bite-sized pieces


First, shuck the oysters. Reserve the oysters and their liquor to a large bowl.

In a large cast iron skillet over high heat place the olive oil and 1/3 of the butter.

When melted and hot, add the shallots and garlic and cook until glassy and aromatic. Add the lemon zest, chile flakes and ground black pepper. Next, stir in the Worcestershire sauce and reserved oyster juices. Cook for about 3 minutes over medium heat to reduce the sauce. Add the oysters and cook for another 3 to 5 minutes until the oysters are just cook through. Season with a pinch of salt.

Add the lemon juice, basil and remaining butter. Swirl, pulling pan off the heat, incorporating the butter to thicken the sauce. Spoon the oysters and the sauce over the toasts and serve.

Recipe compliments of Andrew Zimmern. Visit for more recipes like this.  

Keep Reading

Next Up

Recipe: Andrew Zimmern's Shrimp Couvillion

Recreate Andrew Zimmern's savory recipe for shrimp couvillion, inspired by his travels in Louisiana's cajun country for Bizarre Foods.

Recipe: Andrew Zimmern's Brunswick Stew

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's Tuna Ceviche

Try Andrew Zimmern's rendition of tuna ceviche with heart of palm, inspired by his travels through Florida's East Coast for Bizarre Foods.

Recipe: Andrew Zimmern's Whitefish Shore Lunch

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's Linguine with Clam Sauce

Inspired by his Bizarre Foods travels through Boston, Andrew Zimmern creates his own version of a linguine dish with clam sauce.

Recipe: Andrew Zimmern's Chicken Yakitori

Inspired by his Las Vegas road trip, Andrew Zimmern recreates a recipe from one of his top 10 favorite restaurants.

Recipe: Andrew Zimmern's Pollo al Carbon

Try Andrew Zimmern's rendition of pollo al carbon, inspired by his travels in the Dominican Republic for Bizarre Foods.

Recipe: Andrew Zimmern's 'Kilt' Salad with Country Ham

Andrew Zimmern tosses up the Appalachian dish with wilted greens, fresh ham and sherry wine vinegar dressing, inspired by his Bizarre Foods travels in Kentucky.

Recipe: Andrew Zimmern's Grilled Venison Leg with Tortillas and Chutney

Inspired by his adventures along the Yukon Trail, Andrew Zimmern created an easy-to-follow recipe for grilled venison leg.

What's New in Shows

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.