EASY BUTTER AND HERB BAKED OYSTERS
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
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
ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER
Steps:
- Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
- Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.
SUNNY'S CHAR-GRILLED OYSTERS WITH GREEN GARLIC BUTTER
Provided by Sunny Anderson
Time 30m
Yield 24 oysters
Number Of Ingredients 12
Steps:
- Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
- Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
- Assemble and grill: Preheat a grill to 600 degrees F.
- Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.
BUTTER BRAISED OYSTERS ON GREENS
Categories Leafy Green Shellfish Appetizer Braise Dinner Oyster Winter Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top with mesclun.
- Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon. Add oysters and remaining 3 tablespoons butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes. Remove from heat and season with salt and pepper. Spoon oysters and sauce over mesclun.
GRILLED OYSTERS WITH COMPOUND BROWN BUTTER
Brown butter is enhanced with red onion, lemon, and fresh herbs to make a flavorful condiment for briny flame-kissed oysters.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat; simmer, swirling occasionally, until it turns a nutty, golden brown and dark-brown bits form on bottom of pan, 8 to 10 minutes. Remove from heat; add onion and zest. Let cool slightly; stir in parsley, chives, and lemon juice. Keep warm until ready to serve, or transfer to an airtight container and refrigerate up to 5 days. Remelt over low heat or on grill before serving.
- Preheat grill for direct-heat cooking. Place oysters on grate in a single layer, curved-sides down. Cook, uncovered, just until shells open slightly, 5 to 7 minutes. (Or place on a rimmed baking sheet and put under the broiler until they pop open, 3 to 5 minutes.) Carefully transfer to a platter with tongs (don't let oyster liquor spill). When cool enough to handle, remove top shells. Spoon 1 teaspoon butter mixture into each; serve.
BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
LEMON & BUTTER BRAISED BEET GREENS
This is from the Earthbound Farms Organic Foods website. It says.... Choose baby leaves, 4 to 6 inches in length, for the mildest taste and most tender greens. Mature leaves have a much more pungent flavor and are best boiled until tender. This simple saute takes just a few minutes to cook and makes a lovely accompaniment to roast chicken or steak.
Provided by Chef Gruyegravere
Categories Greens
Time 5m
Yield 4 servings greens, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
- Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
- Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
- Remove the cover; if there's any excess liquid, cook until it evaporates.
- Toss the greens with the lemon juice, salt, and pepper, and serve hot.
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