EASY BAKED OYSTERS
These briny baked oysters are super delicious! The easy to prepare appetizer features oysters on the half shell, Parmesan and cheddar cheeses, creole seasoning, and parsley.
Provided by amycaseycooks
Categories appetizer
Time 25m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 2 oysters, Calories 114 calories, Sugar 1.2 g, Sodium 283 mg, Fat 5 g, SaturatedFat 2.1 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 0.2 g, Protein 11.6 g, Cholesterol 75 mg
BAKED OYSTERS WITH IRISH CHEDDAR AND BACON
Raw oysters can be a little intimidating to the uninitiated, but these baked oysters should please both the oyster amateur as well as the aficionados. Since these oysters are served cooked, you can skip the "shucking" and give the oysters a quick steam. Whether you plan on serving 6 or 60, you can have them open in minutes. These baked oysters with Irish cheddar and bacon are the perfect snack for St. Patricks Day, best served with and ice cold Irish stout. Courtesy of Derek Bocking
Provided by Food Network Canada
Categories appetizer,cheese,European,lunch,seafood,st patrick's day
Time 18m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the bacon into small, thin slices and then fry until just starting to crisp up. Strain the fat and set aside.
- Rinse the oysters, using a brush to remove any dirt or grit. Set the oysters in a strainer or steamer, cover, and steam over boiling water until they just start to open, about 3 - 5 minutes. Use a knife to carefully remove the top shell. Discard the top shell and keep the oysters in the bottom shell.
- Line a baking tray with 1 ½ cups coarse salt to steady the oysters. Press the oysters down into the salt and then garnish each oyster with a small amount of bacon. Slice the cheese into 12 even slices and place 1 slice over each oyster. Set the oysters under the broiler on the second highest rack. Bake until the cheese is melted and just starting to brown, about 5 minutes.
- To serve, place the oysters on a platter lined with 1 ½ cups coarse salt.
BACON AND CHEESE OYSTERS
I'm posting this for those who like Oysters. I don't, but thought this sounded good for those that do! Found in a Florida cookbook.
Provided by jovigirl
Categories Pork
Time 30m
Yield 36 oysters
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Wash oysters thoroughly.
- Shuck and place oysters in deep half shell, removing any remaining particles of shell.
- Arrange on baking sheet and top each with 1/2 tbsp of cheese, a sprinkle of bacon and one slice of the pepper.
- Bake 10 minutes or until edges of oysters begin to curl.
Nutrition Facts : Calories 69.3, Fat 3.3, SaturatedFat 1.5, Cholesterol 32.5, Sodium 112.3, Carbohydrate 2.8, Sugar 0.1, Protein 6.8
OYSTERS 'N' BACON
A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.
Provided by KETURA
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
- Preheat the oven to 300 degrees F (150 degrees C).
- In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
- Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g
ROASTED OYSTERS WITH WARM BACON VINAIGRETTE
To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
- Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
- Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
- Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.
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.
BAKED OYSTERS AND BACON
This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Open shells; remove from shells and drain.
- Place each oyster on a half shell with a small piece of bacon on top.
- Sprinkle with salt, pepper and parsley.
- Bake for 10 minutes; serve at once in the shells.
Nutrition Facts : Calories 399.1, Fat 22.2, SaturatedFat 6.6, Cholesterol 173.1, Sodium 601.8, Carbohydrate 15.1, Protein 32.3
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