Baked Parmesan Oysters Food
BAKED PARMESAN OYSTERS
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
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 PARMESAN OYSTER WITH BACON
Tips on how to open (shuck) oysters: 1.Scrub the oysters under running water to clean shells. 2.Place oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand. 3.Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together. 4.Discard top shell, rinse oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit. 5.With oyster knife, loosen oyster from bottom shell and turn it over for good presentation
Provided by Timothy H.
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
- 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
- 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
- 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
- 5.Bake for 12-15 minutes at 400°F.
Nutrition Facts : Calories 482.7, Fat 27.8, SaturatedFat 9.4, Cholesterol 186.8, Sodium 970.7, Carbohydrate 18.8, Fiber 1.5, Sugar 0.7, Protein 38
EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 first course servings
Number Of Ingredients 13
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.
BAKED OYSTERS WITH SALSA, FETA & PARMESAN
This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6
Provided by Bergy
Categories < 30 Mins
Time 30m
Yield 6 Oysters, 2 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 6 compartment muffin tin with pam or oil.
- Place one oyster in each cup.
- Cover with a tbsp of salsa -Use hot if you want more heat.
- Sprinkle each first with a tsp of Feta then with the parmesan.
- Bake in preheated 350 F oven for 20 minutes or until they are golden.
Nutrition Facts : Calories 164.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 893.7, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 15.5
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