BARBECUED OYSTERS
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
- Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
- Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
- Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.
HOG ISLAND BBQ OYSTERS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
- Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.
GRILLED OYSTERS
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 16 oysters
Number Of Ingredients 11
Steps:
- Preheat a grill.
- Heat a small saucepan over medium-low heat. When hot, add the butter and olive oil. Add the garlic and shallots and saute until fragrant, about 30 seconds. Add the parsley, lemon zest and juice, chile pepper flakes and salt and pepper to taste. Remove from the heat.
- Place the oysters on the hot grill until they pop, about 2 minutes. Carefully remove the top shells (BBQ gloves make this much easier; a thick kitchen towel is a good substitute). Spoon some sauce over top of each oyster and serve.
PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT
This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread.
Provided by Janet P.
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
- Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.
Nutrition Facts : Calories 817.7 calories, Carbohydrate 58.3 g, Cholesterol 256.9 mg, Fat 46.9 g, Fiber 3.2 g, Protein 42.3 g, SaturatedFat 18.1 g, Sodium 629.3 mg, Sugar 3.1 g
BBQ OYSTERS AND OLIVES
Nice and different way to prepare freshly shucked oysters on the BBQ. The quantities below are what I used but just do it to taste depending on the size of the oysters and olives. It might be stating the obvious but you will need to be an oyster / olive lover to enjoy this.
Provided by Peter J
Categories Australian
Time 20m
Yield 6 oysters, 2 serving(s)
Number Of Ingredients 4
Steps:
- Finely cut each olive into four slices and layer eight pieces over each oyster in the shell.
- Top with a teaspoon (or to taste / fill shell) of shredded mozzarella.
- Grind black pepper over the top to taste.
- Place over medium heat on BBQ grill plate and cook until cheese has melted and starts to bubble.
- Reduce heat and let it simmer around five minutes.
- Place on plate and let them sit a few minutes before serving.
Nutrition Facts : Calories 166.4, Fat 7.5, SaturatedFat 2, Cholesterol 80.5, Sodium 454.4, Carbohydrate 8.4, Fiber 0.6, Sugar 0.2, Protein 15.9
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