ack.
Lay the oysters in the half shell on the smoking rack
order to keep the oysters steady during broiling, line a
Loosen the oysters from the half shell for easier eating but leave them in their half shells.
Heat the oven to 350\u00b0. Arrange the oysters on a baking sheet; set aside.
Mix the garlic, blue cheese, bread crumbs, butter and tarragon in a small bowl; top oysters with the mixture, dividing evenly.
Bake oysters until topping is bubbly and beginning to brown, about 12 minutes.
Prep time is for oysters already halved.
Heat milk
ock salt and arrange oysters on the half shell on each.
In
Combine first 6 ingredients in a medium bowl.
Season to taste with salt and pepper.
Let stand 30 minutes.
Preheat broiler.
Arrange the Oysters on a broiler proof pan.
Spoon salsa evenly over oysters.
Broil until heated through, about 5 mniutes.
Serve with French bread.
Put
your
oysters on half shell.
Put them on a cookie sheet. Put
bacon
on
top of each oyster.
Bake in 350\u00b0 oven until oysters and bacon start
to
curl up.
Top with slice of cheese and cook until the cheese melts.
Heat a gas or charcoal grill.
In a medium bowl, mix butter with garlic, pepper and oregano.
Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
The oysters are ready when they puff up and get curly on the sides, about 5 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.
Place oysters on the half shell in baking pan which has been filled with ice cream salt.
Partially bake at 350\u00b0 for 6 to 8 minutes.
Saute shallots, garlic and parsley in butter until brown.
Add flour and brown on low heat.
Add shrimp and mushrooms.
Slowly add the cream and wine.
Season to taste.
Add lemon juice and simmer for 10 to 15 minutes.
Pour sauce over oysters, cover with mixture of bread crumbs and Parmesan cheese. Return to oven and brown approximately 10 to 12 minutes.
Preheat oven to 425\u00b0.
Fill 6 pie plates with rock salt and place oyster on half shell on rock salt.
Heat 1/4 c/ butter in a pan and add minced green onion.
Stir in parsley, bread crumbs, spinach, Pernod, celery powder, lemon juice and cayenne pepper. Add remaining butter and mix well.
Spoon mixture by tsps. onto oysters and top with bacon pieces.
Bake in oven 8-10 minutes or until bacon is crisp.
Serve immediately in pan of rock salt. Champagne goes great with this. Serves 4.
old running water.
Open oysters using the method recommended by
Cook bacon in pan until crisp, drain on absorbent paper.
Pour rock salt into a couple of oven proof dishes, enough to cover bottom, arrange oysters on top. (the salt helps to keep them in place as the shells are so uneven.).
Divide bacon between each oyster and pour Worcestershire sauce into each oyster bake in oven 180c for 5 Min's until heated through serve immediately.
estle the clams on their half shells into the salt to
eat the broiler. Remove the oysters from their shells.
Arrange
Preheat oven to 350\u00b0F.
Wash oysters thoroughly.
Shuck and place oysters in deep half shell, removing any remaining particles of shell.
Arrange on baking sheet and top each with 1/2 tbsp of cheese, a sprinkle of bacon and one slice of the pepper.
Bake 10 minutes or until edges of oysters begin to curl.
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.
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.
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.
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.