oysters with chipotle cream sauce


The only oysters that I can get here in Deming, NM are the shucked Willapoint oysters. I usually eat them raw in a ceviche. Today was something very different.

Just be aware that cooking oysters makes them shrink A LOT. You'll end up with about 1/3 to 1/4 of the original volume.

For food safety, I always soak the oysters at least 1 hr. in pure lime juice after I rinsed them a few times. There is a good chance that the lime juice will make milk or cream curdle at first. To avoid that your final sauce is curdled, simmer the oysters a few minutes in water or milk, and discard that liquid before starting the recipe as described here.

As long as you fully cook the oysters, the rinsing as described above might be skipped.


This is what you need for 2 servings:

  • 1 jar shucked Willapoint oysters
  • chipotle powder or sauce
  • 1 cup heavy cream
Pic1: oysters with chipotle cream sauce



Pic2: fry chipotle in oil
Pic3: simmer the oysters
Pic4: cream sauce