Oysters Sauteed In Cumin Recipes

SAUTéED OYSTERS WITH WINE AND HERBS

Steps:

• To shuck the oysters, you need a clean kitchen towel and a short sharp knife with a good handle. The towel will protect your hand from the knife and will help you keep the oyster in place.
• Make sure all the oysters' shells are tightly closed. Inspect and discard any oyster that's open or that appears to be open. When in doubt, go the safe route and discard any suspicious oysters. Open oysters can harbor dangerous bacteria.
• With the help of a stiff brush, vigorously scrub the oysters under cold running water. This will help get rid of any debris or sand that might still be attached to their surface.
• Place the oyster on a towel, rounded side down. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once the knife is in the hinge, firmly twist the knife. The oyster should easily pop open. Continue with the remaining oysters.
• Drain the juice of each oyster out into a small bowl. Scrape the oyster meat from the shells onto a plate.
• Gather the ingredients.
• Melt butter in a skillet over medium-low heat.
• Add chopped onions and sauté until just softened, or about 4 minutes.
• Add the tarragon and wine, and salt and pepper to taste.
• Add oysters to the pan and cook just long enough for them to curl at the edges, 2 to 3 minutes on each side.
• Shake the pan from side to side to keep the oysters coated with the buttery sauce. Taste and adjust seasonings if necessary.
• Enjoy!

OYSTERS SAUTEED IN CUMIN

Steps:

• In a saute pan or skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add the oysters and saute for 3 minutes. Add the oysters and saute for 3 minutes. Add the wine, cumin, and soy sauce and simmer for 1 minute. To serve: Place the oysters back in their shells. Arrange on four small plates and serve with extra pan sauce.

OYSTER STEW

Steps:

• Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
• Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
• Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

BUTTER-FRIED OYSTERS

Steps:

• Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
• Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
• Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
• Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.

OYSTERS WITH LINGUINE

Steps:

• Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
• Saute scallions, parsley and garlic in hot oil over medium heat until softened.
• Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
• Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
• Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
• Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
• Serve oyster sauce over linguine, sprinkled with cheese.