Jalapeno Oysters

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Total Time
15 mins
0 mins

Serve with French bread to sop up the juices and beer to cool the fire.

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  • 1 pint oyster, drained, reserve liquor
  • 3 tablespoons butter
  • 3 tablespoons jalapeno pickling liquid, from pickled jalapeno peppers
  • oyster liquid, reserved from oysters
  • pickled jalapeno pepper, sliced, to garnish


  1. In a colander, drain oysters, catching liquor in bowl underneath. Set aside.
  2. In a small skillet, melt butter. Add jalapeno juice. Mix well. Add oysters to skillet Poach in mixture until edges begin to curl, about 1 minute or so. Add reserved liquor, if needed (some oysters are more watery than others.)
  3. Scatter pepper slices over oyster mixture.
  4. Serve at once with French bread and beer, if desired.