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 PARMESAN OYSTER WITH BACON
Tips on how to open (shuck) oysters: 1.Scrub the oysters under running water to clean shells. 2.Place oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand. 3.Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together. 4.Discard top shell, rinse oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit. 5.With oyster knife, loosen oyster from bottom shell and turn it over for good presentation
Provided by Timothy H.
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
- 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
- 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
- 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
- 5.Bake for 12-15 minutes at 400°F.
Nutrition Facts : Calories 482.7, Fat 27.8, SaturatedFat 9.4, Cholesterol 186.8, Sodium 970.7, Carbohydrate 18.8, Fiber 1.5, Sugar 0.7, Protein 38
BAKED OYSTERS IN JACKETS WITH BACON COGNAC BUTTER
Categories Appetizer Bake Cocktail Party Bacon Oyster Cognac/Armagnac Spinach Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 baked oysters; serving 2 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Prepare butter:
- In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir in Cognac and cool mixture to room temperature. In a small bowl stir together bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.
- Preheat oven to 425°F.
- In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute. Gently rinse spinach under cold water to stop cooking and pat each leaf dry.
- Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf. Return oysters to shells and top with butter. In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may be prepared up to this point 8 hours ahead and chilled, covered. Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.
- Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt.
BAKED OYSTERS AND BACON
This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Open shells; remove from shells and drain.
- Place each oyster on a half shell with a small piece of bacon on top.
- Sprinkle with salt, pepper and parsley.
- Bake for 10 minutes; serve at once in the shells.
Nutrition Facts : Calories 399.1, Fat 22.2, SaturatedFat 6.6, Cholesterol 173.1, Sodium 601.8, Carbohydrate 15.1, Protein 32.3
OYSTERS 'N' BACON
A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.
Provided by KETURA
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
- Preheat the oven to 300 degrees F (150 degrees C).
- In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
- Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g
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BAKED OYSTERS WITH BACON, GREENS, AND PARMESAN RECIPE
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Servings 6Total Time 1 hr 15 mins
- Heat a large skillet over medium. Add bacon. Cook, stirring occasionally, until crispy, 6 to 8 minutes. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add kale or collards. Cook, stirring occasionally, until soft and tender, about 8 minutes for kale or 12 to 15 minutes for collards.
- Add butter to skillet. Cook over medium, stirring constantly, until melted, about 20 seconds. Add flour; cook, stirring often, 1 minute. Reduce heat to medium-low. Add whipping cream and Parmesan. Cook, stirring constantly, until mixture is thick and pasty, about 45 seconds. Remove from heat; stir in lemon juice, red pepper, salt, and black pepper. Transfer to a bowl; chill until mixture is cool and starts to firm up, about 30 minutes.
- Preheat oven to 450ºF. Spoon 1 heaping tablespoon bacon-kale mixture onto each oyster. Pour rock salt on a baking sheet, and arrange oysters evenly on salt so they sit level. Bake until bacon-kale mixture is bubbly and golden brown and oysters have started to curl and are cooked through, 5 to 8 minutes. Remove from oven, and cool 5 minutes. Garnish with additional Parmesan, and serve with lemon wedges.
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4.6/5 (55)Total Time 30 minsServings 6Calories 175 per serving
- Take drained oysters and wrap each with 1/2 slice of bacon and place in baking dish with soy mixture, seam of bacon down.
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- Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat.
- Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and refrigerate.
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- Preheat oven to 500°F. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.
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