Oyster Mushroom Pasta Food

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OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

  • For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  • For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

SKILLET-FRIED OYSTERS



Skillet-Fried Oysters image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 9

3 tablespoons butter or margarine
3 tablespoons vegetable oil
2 dozen shucked large raw oysters, drained
2 eggs, beaten
3 cups cracker crumbs
3/4 to 1 teaspoon salt
1/4 teaspoon pepper
Snipped parsley or paprika
Lemon wedges

Steps:

  • Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.

OYSTER CHOWDER



Oyster Chowder image

I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
2 ribs celery, cut in small dice
2 medium leeks, white and green parts, cut in small dice
1/2 cup dry white wine
2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
1/2 cup bottled clam juice or water
40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
1 3/4 cups half-and-half, at room temperature
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh parsley, for garnish
Oyster crackers, for serving

Steps:

  • Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
  • Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
  • Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

OYSTER STEW



Oyster Stew image

Provided by Food Network

Categories     main-dish

Yield 4 main-course servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
2 cups milk
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley

Steps:

  • In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

GRILLED OYSTERS THREE WAYS



Grilled Oysters Three Ways image

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.

Provided by Food Network Kitchen

Time 55m

Yield 36 oysters

Number Of Ingredients 17

1/3 cup red wine vinegar
1/4 cup white balsamic or white wine vinegar
1/2 medium shallot, minced
Freshly ground black pepper
1/4 cup your favorite barbecue sauce
1 tablespoon bourbon
2 slices bacon (1 ounce), cooked and finely chopped
2 tablespoons thinly sliced fresh chives
4 tablespoons unsalted butter, at room temperature
2 teaspoons white wine
1 teaspoon fresh lemon juice
2 cloves garlic, minced
1/2 medium shallot, minced
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
1 cup coarse sea salt
36 oysters in the shell, scrubbed

Steps:

  • For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
  • For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
  • For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
  • For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
  • Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
  • Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
  • Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
  • Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
  • Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
  • Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

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