Baked Oysters Remick Food

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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.

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS



Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 first course servings

Number Of Ingredients 13

1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 tablespoon minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 pound crabmeat, picked over for shells and cartilage
1/2 lemon, juiced, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil

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.

PAN FRIED OYSTERS



Pan Fried Oysters image

I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??

Provided by Tebo3759

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 pint medium oyster, defrosted and drained
1/2 cup flour
1/2 cup cornmeal
3 tablespoons dried, chopped parsley
3 cloves garlic, minced
2 tablespoons oil
2 tablespoons margarine or 2 tablespoons butter
lemon juice

Steps:

  • Mix dry ingredients.
  • Dredge oysters in this and let sit on paper 5 minutes.
  • Heat oil and butter until sizzling hot.
  • Add oysters.
  • Brown lightly 30-40 seconds on each side.
  • Serve immediately with lemon juice or tartar sauce.

Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7

BAKED PARMESAN OYSTERS



Baked Parmesan Oysters image

Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1 garlic clove, crushed
3/4 cup crushed cracker
2 tablespoons grated parmesan cheese
4 cups shucked oysters
1/4 cup sherry wine

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.

Nutrition Facts : Calories 272.5, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.8, Sodium 183.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.7, Protein 11.6

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

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