OYSTERS 'N' BACON
A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.
Provided by KETURA
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
- Preheat the oven to 300 degrees F (150 degrees C).
- In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
- Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g
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.
BAKED OYSTERS WITH BACON
Steps:
- Preheat oven to 500°F.
- Make stuffing:
- Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
- Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
- Bake oysters:
- Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
- Serve warm oysters in shells on plates lined with rock salt.
BACON AND CHEESE OYSTERS
I'm posting this for those who like Oysters. I don't, but thought this sounded good for those that do! Found in a Florida cookbook.
Provided by jovigirl
Categories Pork
Time 30m
Yield 36 oysters
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Wash oysters thoroughly.
- Shuck and place oysters in deep half shell, removing any remaining particles of shell.
- Arrange on baking sheet and top each with 1/2 tbsp of cheese, a sprinkle of bacon and one slice of the pepper.
- Bake 10 minutes or until edges of oysters begin to curl.
Nutrition Facts : Calories 69.3, Fat 3.3, SaturatedFat 1.5, Cholesterol 32.5, Sodium 112.3, Carbohydrate 2.8, Sugar 0.1, Protein 6.8
BAKED PARMESAN OYSTER WITH BACON
Tips on how to open (shuck) oysters: 1.Scrub the oysters under running water to clean shells. 2.Place oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand. 3.Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together. 4.Discard top shell, rinse oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit. 5.With oyster knife, loosen oyster from bottom shell and turn it over for good presentation
Provided by Timothy H.
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
- 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
- 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
- 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
- 5.Bake for 12-15 minutes at 400°F.
Nutrition Facts : Calories 482.7, Fat 27.8, SaturatedFat 9.4, Cholesterol 186.8, Sodium 970.7, Carbohydrate 18.8, Fiber 1.5, Sugar 0.7, Protein 38
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