STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
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.
MO'S® STEAMED OYSTERS
Categories Soup/Stew Shellfish Appetizer Steam Quick & Easy
Number Of Ingredients 3
Steps:
- Bring to a boil Add Oysters and cover with lid Cook time varies from 10 to 20 minutes depending how many oysters and size of pot. Melt unsalted butter in sauce pan with 2 tsp of Montreal Steak Seasoning. Oysters are done when shells are slightly gaped. Open Oysters and dip into seasoned butter.
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- Have the oysters shucked at the seafood market when you buy them, then give each shellfish a quick rinse in cool water to remove any shell shards.
- Set up your steamer while you garnish the oysters with the ginger. Steam on high heat with the lid on for 7 minutes or until just cooked.
- Meanwhile, combine the light soy sauce, sugar and water in a saucepan over high heat until the sugar has melted.
- Plate the steamed oysters, pour 1-2 tbsp of the sauce over them and garnish with scallions. Heat up the oil until smoking and pour 1/2 tbsp over the scallions on each oyster.
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- Oyster Stew. Oyster Stew is creamy, buttery and sooo delicious. This is a perfect winter warmer that you’ll want to come back to again and again. Get the Recipe.
- Oysters Rockefeller. Oysters Rockefeller! It’s an elegant seafood dish commonly associated with fancy restaurants. But it’s so easy to prepare in your own home!
- Char Grilled Oysters. These char grilled oysters are awesome! They’re drenched in butter and have a great cheesy topping. So good! Get the Recipe @ closetcooking.
- Seafood Gumbo. Gumbo, a traditional Creole specialty from Louisiana. A classic blend of meat and seafood and the holy trinity of vegetables along with Creole spices and herbs.
- Fried Oysters. It’s mighty hard to beat fried seafood, and these deep fried oysters are a perfect example. This post also includes a recipe for a remoulade sauce for dipping!
- Oyster Po Boy. If you’ve never had a Po’ Boy, you’re in for a treat. They’re a famous type of sandwich in New Orleans, usually loaded with fried seafood.
- Oyster Casserole. Oyster casserole is a holiday classic. It has a creamy, cheesy filling loaded with oysters and mushrooms, and it’s topped with a crunchy breadcrumb topping.
- Smoked Oysters. If you’ve only ever had canned smoked oysters, you really need to try the real thing! They’re great as an appetizer or snack with crackers, but you can also use them as an ingredient in other things!
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- Creamy Oyster and Watercress Stew. The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.
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