Oysters Remick Recipes

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BAKED OYSTERS REMICK



Baked Oysters Remick image

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

12 -15 raw oysters, shucked (reserve the cupped end of shell)
1 cup mayonnaise
1/4 cup chili sauce
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 dash Tabasco sauce
2 -3 slices bacon, cut in 1 inch pieces
1/2 cup breadcrumbs
1 tablespoon minced parsley
1/2-1 lemons (optional) or 1/2-1 lime, sliced (optional)

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.

EASY BUTTER AND HERB BAKED OYSTERS



Easy Butter and Herb Baked Oysters image

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

Rock salt
1 dozen fresh oysters (in the shell)
1 stick butter (8 tablespoons, softened, divided)
3/4 cup panko breadcrumbs
2 tablespoons fresh chives (finely chopped)
1 tablespoon lemon juice
1 teaspoon lemon zest (finely grated)
Optional: sweet paprika
Garnish: fresh parsley (chopped), 2 to 3 wedges lemon (for serving)

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

OYSTERS KILPATRICK



Oysters Kilpatrick image

Make and share this Oysters Kilpatrick recipe from Food.com.

Provided by Terese

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

3 tablespoons Worcestershire sauce
1 tablespoon tomatoes, sauce/ketchup
1 dozen oyster
100 g diced bacon

Steps:

  • Mix together the Worcestershire and tomato sauces.
  • Drizzle sauce on the oysters.
  • Top with bacon and place under the grill.
  • Grill until bacon is crisp.

Nutrition Facts : Calories 490.1, Fat 29.4, SaturatedFat 9, Cholesterol 184, Sodium 984.7, Carbohydrate 20.4, Fiber 0.1, Sugar 2.7, Protein 34.2

OYSTERS ROCKEFELLER



Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories     seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  • Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
  • Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

BAKED OYSTERS WITH BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA



Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

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

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

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

BAKED OYSTERS



Baked Oysters image

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

3 cups coarse salt, or gros sel de mer
6 fresh oysters, top shells discarded
2 tablespoons fine breadcrumbs
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, melted
Freshly ground pepper
2 slices bacon, cooked and diced
Lemon wedges, for 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.

OYSTERS REMICK



OYSTERS REMICK image

Categories     Shellfish     Breakfast

Number Of Ingredients 11

36 shell oysters*
2 cups mayonnaise
2 teaspoons lemon juice
1/4 cup chili sauce
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4teaspoon paprika
6 drops tabasco
Dash pepper
2 tablespoons butter or other fat, melted
1/2 cup dry bread crumbs

Steps:

  • Scrub shells well; rinse in cold water. Schuck and drain oysters; place on deep half of shell, Place shells in a shallow baking pan, Combine mayonnaise, lemon juice j and seasonings 0 Spread mixture over oysters, Combine butter and crumbs ; sprinkle over top. Broil about 3 inches from source of heat for 5 minutes or until edges begin to curl. Serves 6. *If shell oysters are not available, 11 pints select oysters may be used. Drain oysters and arrange on a shallow, well-greased baking dish. Spread wi*th I seasoninp, and cook as above. xxx P.N.

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