TRUFFLE CREAMED SPINACH AND FRIED OYSTERS
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
- For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
- Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
- Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
- Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.
CREAMED OYSTERS & MUSHROOMS ON TOAST
Oysters and mushrooms are a good combo. (But then oysters go with anything at anytime don't they?) This can be a "light" lunch or a dinner with rice and vegetables.
Provided by Tebo3759
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
- Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
- Add wine and bring to a boil.
- Mix flour, tabasco& milk, add to mushroom mixture with the cream.
- Simmer and stir occasionally until slightly thickened about 3 minutes.
- Add oysters, simmer until edges curl, about 3 minutes.
- Toast bread and serve oysters and mushrooms on top.
PERFECT SCALLOPED OYSTERS
My family- husband, children and grandchildren- all look forward to this easy seafood side dish. It's one I've made for well over 30 years.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.
Nutrition Facts : Calories 349 calories, Fat 29g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMED OYSTERS
Steps:
- 1. Drain oysters and reserve 1/4 cup liquid.
- 2. Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring until thickened.
- 3. Add reserved liquid, lemon juice, nutmeg and paprika, reduce heat and simmer, stirring 1 minute.
- 4. Add oysters and cook, swirling pan occasionally, 4 to 5 minutes until edges begin to curl.
- 5. Serve as is or spooned over buttered toast.
CREAMED OYSTERS ON TOASTED CORN BREAD
Categories Milk/Cream Dairy Appetizer Thanksgiving Oyster Gourmet
Yield Serves 8 as a first course
Number Of Ingredients 11
Steps:
- In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves. Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.
CREAMED OYSTERS AND MUSHROOMS ON TOAST
Categories Milk/Cream Dairy Mushroom Shellfish Quick & Easy Oyster White Wine Winter Simmer Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
- Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.
More about "creamed oysters recipes"
SCALLOPED OYSTERS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 1 hr
- Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into 1/2-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside.
- Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure 1/3 cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside.
- Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture.
- Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm.
OUR BEST OYSTER RECIPES - FOOD & WINE
From foodandwine.com
- Poached Oysters with Pickled Cucumber and Caviar. At The Sportsman in England, chef Stephen Harris celebrates the restaurant's close proximity to the beach and some of the best oyster beds in the country.
- Oysters on the Half Shell with Rosé Mignonette. Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
- Grilled Oysters with Spicy Tarragon Butter. Chef Bobby Flay tops his oysters with a blend of butter, tarragon, and hot sauce, then returns them to the grill so the butter melts into little pools in the shells.
- Shrimp and Smoked Oyster Chowder. There are several tricks to this terrific chowder from chef Linton Hopkins of Holeman and Finch Public House in Asheville, North Carolina.
- Barbecued Oysters with Smoky Uni Butter. Briny uni and acidic lemon combined with smoky paprika and rich butter make an extraordinary flavored butter to top oysters before roasting.
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- Clark's Oyster Bar's Cioppino. This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. View Recipe.
- Roast Oysters. “The warmness of the brown butter balances the brininess of seafood,” says chef Vivian Howard. View Recipe.
- The BLT Oyster Stuffing. Adding oysters and bacon incorporates textural contrasts and bold flavors. View Recipe.
- Oysters Casino. This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
- Baguette, Smoked Oyster, and Pancetta Stuffing. If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top. View Recipe.
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