Simmer fresh or frozen oysters in their own liquid until the edges begin to curl.
Drain and chop coarsely, saving the liquid. If using canned oysters, drain, reserve juice and chop.
Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
Add wine and bring to a boil.
Mix flour, tabasco& milk, add to mushroom mixture with the cream.
Simmer and stir occasionally until slightly thickened about 3 minutes.
Add oysters, simmer until edges curl, about 3 minutes.
Toast bread and serve oysters and mushrooms on top.
Combine cracker crumbs, salt and pepper.
Dredge oysters in crumbs.
Place on a baking sheet and freeze until firm.
Heat 1 inch of oil to 350\u00b0.
Fry frozen oysters in oil until golden brown; drain on paper towels.
Yield: 4 servings.
order to keep the oysters steady during broiling, line a
eat the broiler. Remove the oysters from their shells.
Arrange
broiler) and top the hot oysters with a teaspoon of diced
all spoon) with freshly shucked oysters.
Excess sauce can be
flat dish.
Place oysters on 6 paper towels and
Clean oysters, and place in a large
ombine.
Drain cans of oysters and finely chop. Separate lettuce
he (Royal Miyagi) oysters from their shells. Oysters should be on the
ecipe)
4 freshly shucked oysters
1. Remove all skin
ornmeal, then toss the drenched oysters in the batter.
Flash
Preheat the oven to 350\u00b0F.
For the salsa, combine tomato, pepper, onion, cilantro, olive oil, lime juice and chili pepper in a small bowl; season to taste.
Remove oysters from shells; reserve oysters. Place shells on a baking pan. Heat in oven for 5 mins.
Meanwhile, combine cornmeal, milk, egg and cayenne pepper in a medium bowl.
Heat vegetable oil in a medium saucepan. Dip oysters in batter; deep-fry oysters, in batches, until lightly browned. Drain on paper towels. Return oysters to shells; top with salsa to serve.
lace and keeps oysters hot.)
Place the oysters in the shells
arge enough to hold the oysters in one layer (about 8
Drain oysters.
Melt butter and saute celery.
Add onion, parsley, spinach, anise seed, Worcestershire sauce, salt, pepper and cayenne.
Cook about 3 minutes.
Add bread crumbs.
Spray a shallow casserole dish.
Arrange oysters in single layer only. Cover with Rockefeller mixture evenly.
Bake in 400\u00b0 oven approximately 20 minutes.
Remove and sprinkle evenly with Parmesan.
Return to oven and broil for a minute or two until brown.
ixture over spinach.
Arrange oysters on top (be sure to
Clean& drain oysters and set aside.
In
Shock oysters and, with its liquor, put