SAUTéED OYSTERS WITH WINE AND HERBS
Steps:
- To shuck the oysters, you need a clean kitchen towel and a short sharp knife with a good handle. The towel will protect your hand from the knife and will help you keep the oyster in place.
- Make sure all the oysters' shells are tightly closed. Inspect and discard any oyster that's open or that appears to be open. When in doubt, go the safe route and discard any suspicious oysters. Open oysters can harbor dangerous bacteria.
- With the help of a stiff brush, vigorously scrub the oysters under cold running water. This will help get rid of any debris or sand that might still be attached to their surface.
- Place the oyster on a towel, rounded side down. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once the knife is in the hinge, firmly twist the knife. The oyster should easily pop open. Continue with the remaining oysters.
- Drain the juice of each oyster out into a small bowl. Scrape the oyster meat from the shells onto a plate.
- Gather the ingredients.
- Melt butter in a skillet over medium-low heat.
- Add chopped onions and sauté until just softened, or about 4 minutes.
- Add the tarragon and wine, and salt and pepper to taste.
- Add oysters to the pan and cook just long enough for them to curl at the edges, 2 to 3 minutes on each side.
- Shake the pan from side to side to keep the oysters coated with the buttery sauce. Taste and adjust seasonings if necessary.
- Enjoy!
Nutrition Facts : Calories 310 kcal, Carbohydrate 11 g, Cholesterol 140 mg, Fiber 0 g, Protein 19 g, SaturatedFat 11 g, Sodium 388 mg, Sugar 0 g, Fat 20 g, ServingSize 24 oysters (4 to 6 servings), UnsaturatedFat 0 g
INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER
I have baked, grilled, steamed on the stovetop, and even air fried oysters, but steaming in the Instant Pot® is hands down the best method. They are easy to open up and tender without any rubbery texture whatsoever.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Oysters
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
- Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
- Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
- Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 4.6 g, Cholesterol 37.7 mg, Fat 7.2 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 175.9 mg
STEAMED OYSTERS WITH GARLIC TOPPING
Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe.
Provided by daisygrl64
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- arrange oysters in halfshell on a heat resistant plate ready for steamer.
- heat small skillet over medium heat, add oil, then the garlic and cook until pale golden, about 30 seconds, stirring occasionally.
- please be very careful with the next step, only attempt if you confident in the kitchen behind the stove.
- add brandy and ignite, shaking pan to mix, cook until alcohol is burned off, about 15 seconds.
- spoon topping over each oyster. top with green onion.
- place plate of oysters in steamer. cover and steam for 5 minutes.
- serve immediately.
Nutrition Facts : Calories 135.1, Fat 4.6, SaturatedFat 0.7, Cholesterol 50, Sodium 108, Carbohydrate 8, Fiber 0.3, Sugar 0.2, Protein 10.1
STEAMED AND CURRY FLASHED OYSTERS
Provided by Ming Tsai
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
- PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
- WINE: Veuve Clicquot Champagne, Blanc de Blanc
UNCLE BILL'S STEAMED OYSTERS
Make and share this Uncle Bill's Steamed Oysters recipe from Food.com.
Provided by William Uncle Bill
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Shuck oysters carefully and save the shell.
- Arrange oysters in a half shell on a heat-resistant plate ready for steaming.
- Heat a small frying pan over medium heat.
- Add olive oil, garlic and grated ginger and cook until pale golden, about 1 minute, stirring constantly.
- Add brandy and ignite, shaking pan to mix; cook until alcohol is burned off, about 10 seconds.
- Spoon lemon juice equally on each oyster that are arranged in the half shell.
- Spoon chili sauce equally on each oyster.
- Top each oyster with the chopped green onions.
- Place plate of oysters in a steamer.
- Cover and let steam for 6 to 8 minutes or until oysters are done to your likeness.
- Serve immediately.
- If you buy oysters already shucked, then place them in egg cups that are used for poaching eggs, also use the pan that comes with the egg cup.
- Firstly, spray each egg cup with olive oil or a good cooking oil.
- Place one oyster in each cup.
- Proceed to prepare oysters as noted above.
- Add about 3 cups of water to the steaming pan and bring to boil.
- Place the cups into poaching tray and then into the steamer.
- Cover and let steam for about 8 minutes or until oysters are done to your likeness.
Nutrition Facts : Calories 518.8, Fat 31.8, SaturatedFat 4.8, Cholesterol 100, Sodium 561.7, Carbohydrate 22.2, Fiber 2.5, Sugar 3.8, Protein 20.7
STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
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