Topsail Panned Oyster Cocktail
I thought I would give a last hoot and hooray for the end of the local oyster season by paying tribute to a Wrightsville Beach legend, the late Cobb Melton.
I remember when I a little boy, watching Cobb come in with loads of spots. And he would always promise to take me.
Through the years, Cobb would ask me to bring him a half-bushel of the smaller Topsail rocks because they were saltier and had better flavor than the famous Stump Sound oysters.
Well, oyster season closes at sunset on March 31, but the fish house will have them refrigerated and for sale well after that date. So get your last fill of local oysters till next season by trying this recipe.
You will need:
1/2 bushel Topsail rocks (washed)
Saltine crackers
4 slices bacon
2 tablespoons prepared horseradish
2 lemons
1/4 cup favorite BBQ sauce
Black pepper
1/4 cup ketchup
To begin, start by partially steaming the oysters (just enough to open). Now remove the oysters from the shell, and sit the oyster meat to the side.
Heat a large sauté pan, cut bacon into smaller pieces, and then add the bacon to the heated pan. Get the bacon browned, but do not drain.
To the bacon and bacon fat in the pan, add the juice from the lemons, the horseradish, the ketchup, and the BBQ sauce. Be sure to stir well.
Now add your oysters, and finish with black pepper to taste. Remember, do not add salt. The oysters have plenty.
Serve with crackers.
In memory of my friend Cobb Melton,
Danny Hieronymus
Cape Fear Cookin' author Danny Hieronymous and his son Eli (age 2) with a late season Topsail rock oyster.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
