EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 first course servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
- Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
- Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
- While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
- Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
- Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.
EASY BUTTER AND HERB BAKED OYSTERS
These easy baked oysters are cooked with a buttery panko crumb topping and fresh herbs. Impress your guests with this tasty appetizer.
Provided by Diana Rattray
Categories Appetizer
Time 42m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
- Scrub the oyster shells with a stiff brush.
- Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.
- In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.
- In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.
- Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs.
- If desired, finish with a light sprinkling of paprika.
- Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.
- Sprinkle with fresh chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 456 kcal, Carbohydrate 38 g, Cholesterol 136 mg, Fiber 6 g, Protein 19 g, SaturatedFat 16 g, Sodium 494 mg, Sugar 6 g, Fat 28 g, ServingSize 12 oysters (4 servings), UnsaturatedFat 0 g
BAKED OYSTERS REMICK
This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
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 BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA
Make and share this Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia recipe from Food.com.
Provided by CJAY8248
Categories European
Time 22m
Yield 24 oysters, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9
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