he rack.
Lay the oysters in the half shell on
Combine the cheese, green onions,bell pepper, butter, garlic, lemon juice, soy sauce, sugar or honey, salt and pepper in a medium bowl; and stir to evenly blend.
Preheat the broiler.
Shuck the oysters, setting the cupped bottom shell in a shallow baking dish.
Put an oyster in each shell and top with a generous tablespoon of the stuffing.
Broil the oysters about 4 inches from the element until heated through and golden brown, about 8 minutes.
yster parfait (see recipe)
4 freshly shucked oysters
1. Remove
order to keep the oysters steady during broiling, line a
eat the broiler. Remove the oysters from their shells.
Arrange
If using fresh oysters, steamed in pan with one
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.
keep warm.
For the oysters: heat olive oil in skillet
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
ighest temperature.
Arrange the oysters on a bed of rock
or 5 minutes. Add the oysters and their reserved liquid, the
Preheat the broiler for 10 minutes.
Line a rimmed baking sheet with foil.
Add the mayonnaise, soup mix, and cheeses to a small mixing bowl; stir until well blended.
Put the oysters on the baking sheet.
Loosen them from their shells with a small knife.
Sprinkle a dash or two of the Tabasco sauce over each oyster.
Top the oyster with a tablespoon of the cheese mixture.
Broil the oysters for about 4 minutes or until the cheese is golden brown.
Serve immediately.
Mix crumbs and melted butter or oleo. Cover a thin layer of crumbs with oysters. Sprinkle with salt and pepper. Add some of liquid and cream. Repeat layers and top with crumbs. Bake 30 minutes at 450\u00b0. May double or triple this recipe to make a nice size casserole. This recipe will only serve about 4 people.
Shuck oysters, remove meat and set bottom
Heat oysters in their own juice.
Lightly saute pepper and onion in butter; add flour.
Remove from heat and add the rest of the seasonings, then add the oysters.
Fold in the cracker meal. Bake at 375\u00b0 for 25 minutes.
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water.
Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl).
Add cream.
Stir over boiling water for 1 minute more.
Place toast in wide soup bowl.
Pour pan roast over toast.
Dot with remaining tablespoon of butter.
Sprinkle with paprika.
Serve immediately.
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.
egins to boil; add the oysters and any liquid from the
Remove stems from mushrooms and chop.
Saute onions, celery, garlic, mushroom stems, thyme and basil in margarine until soft (about 15 minutes).
Add shrimp, oysters and wine.
Cook until shrimp and oysters are done (about 15 minutes).
Remove from heat and allow to cool.
Add salt, pepper, crab meat, egg, bread crumbs and green onions.
Mix thoroughly.
Put mixture in mushroom caps and bake at 350\u00b0 until caps are cooked (about 10 minutes).