Oysters Remick Recipes

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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.

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.

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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