EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 first course servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
- Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
- Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
- While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
- Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
- Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.
ITALIAN BAKED OYSTERS
I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT THE OVEN to 450°F.
- DIVIDE THE OYSTERS among individual gratin dishes.
- Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
- In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
- Pour the olive oil/butter mixture over the crumbs and stir to mix well.
- SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
- Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.
Nutrition Facts : Calories 590, Fat 30.3, SaturatedFat 8, Cholesterol 236.1, Sodium 610.8, Carbohydrate 33.3, Fiber 0.9, Sugar 1, Protein 44.1
BAKED OYSTERS
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
- In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
- Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.
OVEN-ROASTED OYSTERS
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Provided by Matt Lee And Ted Lee
Categories appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
BAKED OYSTERS WITH BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA
Make and share this Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia recipe from Food.com.
Provided by CJAY8248
Categories European
Time 22m
Yield 24 oysters, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
- In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
- Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
- Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
- Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.
Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9
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