Oysters Food

OYSTERS ROCKEFELLER

Oysters Rockefeller image

Provided by Tyler Florence

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

Ingredients

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

PAN FRIED OYSTERS

Pan Fried Oysters image

I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??

Provided by Tebo3759

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 pint medium oyster, defrosted and drained
1/2 cup flour
1/2 cup cornmeal
3 tablespoons dried, chopped parsley
3 cloves garlic, minced
2 tablespoons oil
2 tablespoons margarine or 2 tablespoons butter
lemon juice

Steps:

Mix dry ingredients.
Dredge oysters in this and let sit on paper 5 minutes.
Heat oil and butter until sizzling hot.
Add oysters.
Brown lightly 30-40 seconds on each side.
Serve immediately with lemon juice or tartar sauce.

Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7

PAN-FRIED OYSTERS

Pan-Fried Oysters image

Make and share this Pan-Fried Oysters recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 42m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 dozen small fresh oysters, shucked
2 eggs
1/3 cup all-purpose flour
1 cup finely ground saltine crackers
6 tablespoons butter
3 tablespoons vegetable oil

Steps:

Drain oysters; blot oysters dry on paper towels.
In a small bowl, beat the eggs slightly.
Place flour and cracker crumbs on separate sheets of waxed paper.
Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
Place on a sheet of waxed paper.
Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
Add 1/3 of the oysters; saute 2 minutes or until golden brown.
Turn oysters and saute another 2 minutes.
Remove to a baking sheet lined with paper towels; keep warm in low oven.
Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.

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