Oysters Remick Recipes

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.

Steps:

• Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
• Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
• Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
• Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
• Garnish with parsley and slice of lemon or lime before serving.

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.