Sauteed Oysters On Toast Food

ROASTED OYSTERS WITH PARSLEY BUTTER ON TOAST

Steps:

• Preheat the oven to 375 degrees F.
• Puree the butter, parsley, garlic, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a food processor until smooth and bright green from the parsley, about 1 minute.
• Line a 12-inch cast-iron skillet with the baguette slices. Open the oysters with an oyster knife, detach the oyster from the bottom shells and discard the top shells. Place one oyster half onto each baguette slice and top each with a heaping teaspoon of the parsley butter.
• Roast the oysters until the parsley butter is melted and the baguette slices are lightly toasted, 8 to 10 minutes. To serve, pour an oyster and the butter from the shell onto each baguette slice and eat immediately.

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!

EMPRESS LILY SAUTEED OYSTERS ON TOAST POINTS

Steps:

• To make toast points:
• Put oven rack in upper third of oven and preheat to 400 degrees F.
• Remove crusts from 6 slices of bread and lightly butter one side with melted butter. Place bread slices, buttered sides up, in a large shallow baking pan and cook until golden brown around edges, 6-8 minutes. Be sure to check often to make sure toast isn't getting too dark. Transfer to a rack to cool.
• When cool, cut each slice diagonally into 4 triangles. (Note: toast points can be made 1 day ahead and kept in an airtight container.).
• To make sauteed oysters:.
• Drain oysters and pick out any pieces of shell. Whisk the eggs and water in a small bowl. Dredge oysters in flour, dip them into the egg mixture, and then in crumbs. This may be done up to an hour in advance of cooking and kept refrigerated until ready to cook.
• Heat butter in skillet and saute chopped garlic for 2-3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
• Add lemon juice, worcestershire, tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley and serve.

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.

SMOKED OYSTERS ON TOAST

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

SAUTEED OYSTERS

Steps:

• Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
• Cover and marinate in the refrigerator for 6-8 hours.
• Pour oyster mixture into a large non-stick skillet over medium heat.
• Saute/stir for 5 minutes or until edges begin to curl.
• Spoon oyster mixture over toasted French rolls; serve right away.

BROILED OYSTERS ON TOAST

Steps:

• Wipe oysters dry, dip and butter seasoned with salt and cayenne.
• Roll in crumbs and broil under moderate heat until golden brown.
• Arrange on toast, pour remaining butter over the top, and garnish.

MUSHROOMS ON TOAST

Steps:

• Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.