Baked Oysters Food

OYSTERS ROCKEFELLER

Steps:

• Shuck the oysters, then place each oyster in the deeper half of the shell.
• Put the shells on a bed of rock salt in a small baking tray.
• Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
• Blitz to a paste. Season, then spoon a little on top of each oyster.
• Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

BAKED OYSTERS

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.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

BAKED OYSTERS MORNAY

Steps:

• Heat the oven to 375F.
• Place the oyster tins (or shells) on a baking sheet and place one oyster in each tin.
• Mix together the parmesan and Panko bread crumbs. Set aside.
• In a sauce pan over medium heat add the butter. When the butter is melted stir in the flour. Let the flour and butter cook for a minute or two and then slowly whisk in the warm milk. Just as the sauce thickens add the 1/4 cup white wine. Then stir in the pinch of nutmeg and shredded cheese. Season to taste with salt and pepper.
• Lightly salt and pepper the cooked spinach and place a little on each oyster. Then drizzle a tablespoon or two of Mornay sauce over the spinach and then top with the parmesan and Panko bread crumbs mixture.
• Place the baking sheet in the oven and bake until bubbly and the tops are golden brown. Often times the tops don't brown well enough for me, so I place the baking sheet under the broiler for a minute to get the color I like.
• Remove the oysters from the oven and give them a squeeze of lemon. Serve immediately with Tabasco.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

BAKED OYSTERS REMICK

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 PARMESAN OYSTERS

Steps:

• Preheat oven 375°F Oil a 13x9x2-inch baking dish.
• In a small bowl, combine olive oil and garlic.
• In another bowl, combine crackers and Parmesan cheese.
• Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
• Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
• Bake for 12 to 15 minutes to brown.

EASY BAKED OYSTERS

Steps:

• Preheat oven to 375 degrees F.
• On a large rimmed baking sheet, place a large crinkled up piece of foil. It should fill the whole pan and will hold the oysters in place.
• Place the shucked oysters in the prepared baking sheet.
• Sprinkle each oyster with a pinch of creole seasoning and 1 teaspoon of each of the cheeses.
• Bake the oysters for about 15 minutes. The cheese should be melted and golden brown.
• Remove the oysters from the oven and sprinkle with the fresh parsley.

BAKED OYSTERS BROWNEFELLER

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
• Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

BAKED OYSTERS WITH BACON

Steps:

• Preheat oven to 500°F.
• Make stuffing:
• Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
• Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
• Bake oysters:
• Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
• Serve warm oysters in shells on plates lined with rock salt.

25 BEST OYSTER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BAKED OYSTERS ON THE HALF SHELL

Steps:

• Preheat oven to 350º F.
• Carefully cut oyster away from the shell and drain juice into a bowl, leaving oyster in the shell. Place oysters on the half shell on a baking sheet or in a roasting pan.
• Add parsley, garlic, breadcrumbs and Parmesan cheese to the oyster juice, stirring to blend. Drizzle melted butter into the mixture, stirring to incorporate. Season with salt and pepper.
• Spoon breadcrumb mixture over each oyster. Bake for 10 to 12 minutes or until the oysters are golden brown. Serve.

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

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

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.