Beat butter in a medium bowl with an electric mixer until pale and creamy. Beat in remaining ingredients except oysters. Season.
Layer 2 sheets plastic wrap on a clean work surface. Spoon butter lengthwise along plastic. Roll up to form a 1 inch thick log, twisting ends to seal. Refrigerate until ready to serve.
Preheat the grill to medium. Unwrap butter and slice thinly. Top each oyster with half a slice of the butter. Place oysters on the grill. Cook, covered, 2-4 mins, until butter bubbles and oysters are slightly cooked.
broiler) and top the hot oysters with a teaspoon of diced
nd set aside.
Clean oysters and place in a large
Cut cream cheese into 1/4 inch X 1/4 inch X 1 inch pieces.
Put one oyster, one water chestnut and one piece of cream cheese onto end of bacon strip and roll up. securing with toothpick.
Continue till oysters and chestnuts are gone.
Place onto foil covered baking sheet.
And bake at 350\u00b0F till bacon is cooked. Approx 25-30 minutes.
Transfer to serving dish.
Shuck the oysters and put them, along with their liquor, into a saute pan; simmer over medium heat until they begin to curl around the edges.
Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
Remove pickling sauce from heat and let cool.
Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
Cover tightly and chill in refrigerator for 1 day.
order to keep the oysters steady during broiling, line a
Preheat oven to 450 degrees F.
Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.
ecipe)
4 freshly shucked oysters
1. Remove all skin
eat the broiler. Remove the oysters from their shells.
Arrange
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.
Arrange oysters in single layer in a shallow baking dish.
Mix rest of ingredients, except cheese, with cooked spinach.
Spread on top of oysters.
Sprinkle 2 to 2 1/2 tablespoons of cheese on top.
Bake in a 400\u00b0 oven for 10 to 15 minutes or until oyster edges curl.
Put pancake mix into large shallow bowl.
Add oysters, a few at a time and toss lightly until well coated.
Shake off excess breading in wire basket.
Fry in deep fat at 350\u00b0 until golden brown, 1 to 2 minutes.
Drain on paper towel.
Repeat process until all oysters are cooked.
Salt lightly and serve with cocktail or tartar sauce.
Makes 4 servings, about 8 oysters each.
paprika and Tabasco.
Dip oysters into seasoned mayonnaise until thoroughly
arge enough to hold the oysters in one layer (about 8
Open oysters, letting oysters remain in door half of shell. Place oysters on a shallow baking pan.
Remove cartilage from crabmeat and put in medium bowl.
In a small bowl mix together Newburg sauce, sherry, chopped bacon, garlic powder and Worcestershire sauce.
Pour sauce over crabmeat and mix gently, being careful not to break crab lumps.
Fill each oyster with approximately 1 tablespoon crab mixture.
Preheat the oven to 350\u00b0.
Combine crumbs, salt, pepper and melted butter; mix well.
Layer about 1/3 of the crumbs in a greased 1-quart baking dish.
Cover with half the oysters and oyster liquor.
Add half the cream.
Add another third of crumbs and follow with a layer of remaining oysters, liquid and cream. Top with remaining crumbs and sprinkle with mace.
Dot generously with Roquefort cheese.
Bake in hot oven until oysters are cooked and top is crisp and browned, about 30 minutes.
Drain oysters, saving liquid.
Combine crumbs, butter, salt and pepper.
Spread 1/3 of butter and crumbs in greased casserole (2-quart).
Cover with 1/2 of the oysters.
Using another 1/3 of buttered crumbs, spread second layer and add remaining oysters. Finish with last 1/3 of buttered crumbs on top.
Combine liquid ingredients and pour over top.
Bake at 350\u00b0 for 40 minutes.
Remove oysters from shells. Wash and dry shells. Return oysters to shells and arrange on a serving platter.
Combine remaining ingredients in a small bowl then distribute over oysters.
Half fill a large wok with water. Bring to a boil on high heat
Arrange oysters in a bamboo steamer basket large enough to fit wok.
Combine Shaoxing wine, soy, 1 tbsp water, sugar and sesame oil in a small bowl. Spoon a little sauce over each oyster and top with an even amount of ginger and green onion.
Place steamer basket over gently simmering water. Cover with lid. Steam 3-5 mins (depending on size of oysters).
Heat peanut oil in a small saucepan on high heat. Drizzle oysters with hot oil to serve.