ombine.
Drain cans of oysters and finely chop. Separate lettuce
nch muffin tins.
Bake for 10 to 15 minutes, or
xcept the pepper. About the smoked oysters: lift them from the tin
Poach the sausages in water for about 15 minutes or until just cooked; cool.
Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
Barbecue or grill, turning, until the bacon is cooked and sizzling.
Cut the bacon strips in thirds.
Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
In a medium skillet, heat the oil, and add the garlic.
Cook the wrapped oysters in oil until the bacon is crisp.
Remove from the pan and drain on a paper towel.
Top crackers with cheddar cheese, then place one to two oysters on top.
Lightly sprinkle with lemon juice, optional.
Put the whipped onion cream cheese on each Ritz crackers then top with a smoked oyster. And enjoy!
Place all the ingredients in the bowl of a food processor or blender and blend until smooth.
Chill for at least two hours or overnight if possible.
Serve on your favorite cracker.
Pull apart biscuits.
Place 1 smoked oyster on biscuit.
Roll. Bake at 375\u00b0 until brown.
Blend smoked oysters, pecans, parsley and tabasco to suit your taste.
Blend cream cheese and mayo in another bowl.
Line a small bowl or terrine with plastic wrap; press the oyster mixture into the bottom of the bowl; cover with the cheese; cover with plastic wrap; refrigerate until set and flavours have blended (about 2-3 hours); unmold onto a plate; garnish with minced fresh parsley; serve with a selection of crackers.
rface and knead by hand for 5 minutes. Wrap the
order to keep the oysters steady during broiling, line
ornmeal, then toss the drenched oysters in the batter.
Flash
Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.
Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled.
An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves.
Makes approximately 3 side salads or could be used as an appetizer.
hicken livers instead of the smoked oysters!
Slice the water chestnuts
Drain smoked oysters and/or smoked mussels well and place on paper towels.
Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit.
Oysters will peek out the top of the tomatoes.
If the oysters are too large, cut them in half.
If the mussels are very small, you may need 2 mussels per tomato.
Arrange on a platter and serve.
ightly with foil and bake for 30 minutes, or until rice
Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
our off oil, and drain oysters on paper towels to rid