Recipes for "oysters"

Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).

In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.

Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.

Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.

Combine cracker crumbs and bread crumbs in a medium bowl; stir in melted butter until combined.

Sprinkle a thin layer of crumb mixture into the bottom of the prepared baking dish. Layer 1/2 of the oysters over crumbs, then sprinkle with salt and pepper. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat this step once more, covering the top layer with remaining crumb mixture.

Bake in the preheated oven until the top is golden brown, about 30 minutes.

Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.

Preheat the oven to 300 degrees F (150 degrees C).

In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.

Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Gather all ingredients.

Preheat oven to 450 degrees F (230 degrees C), and line 2 rimmed baking sheets with aluminum foil. Crumble another layer of foil on each baking sheet, forming a total of 24 small cups to place the oysters on to prevent them from tipping over.

Place bacon in a large nonstick skillet, and cook over medium, stirring occasionally, until bacon is starting to brown but not quite crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet.

Heat drippings in skillet over medium. Add shallot, bell pepper, and chile; cook, stirring often, until slightly softened, about 1 minute. Transfer to a small bowl, and refrigerate, uncovered, until slightly cooled, about 5 minutes.

Stir together butter, cooled shallot mixture, parsley, lemon zest, and salt in a medium bowl until blended; set aside.

Arrange oysters, cupped sides down, in a single layer in the prepared foil cups. Spoon about 1 teaspoon of the butter mixture on top of each oyster, and top evenly with bacon pieces.

Bake in the preheated oven until bacon is crisp and butter is bubbling, about 10 minutes.

Using tongs, carefully transfer oysters to an oyster serving platter or onto a serving platter covered with rock salt to prevent oysters from tipping over. Squeeze lemon wedges over oysters. Serve immediately.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.

Repeat with remaining 8 oyster halves.

Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

Place the minced shallots and any liquid released from them in a non-reactive bowl. Add the white vinegar, rice vinegar, sugar, and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours. For best results, store for at least 2 days before using.

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.

Usually, the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

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Heat a small saucepan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper, and parsley. Turn off heat.

If you are a shuckmeister: Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5 to 6 minutes or until the edges of oysters curl slightly.

If you can't shuck: Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters.

Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don't have one) to pry open the oyster. It should easily open.

Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4 to 5 minutes.

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Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.

Preheat the oven to 425 degrees F (220 degrees C.)

Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.

Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.

Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.

Gather all ingredients.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Combine flour, salt, and pepper in a shallow bowl. Place eggs in another bowl. Place bread crumbs in a third bowl.

Dredge oysters in flour mixture, then dip in egg and roll in bread crumbs to coat thoroughly.

Cook oysters, 5 at a time, in hot oil until golden brown, about 2 minutes. Drain on a paper towel-lined plate. Serve hot.

Preheat oven to 375 degrees F (190 degrees C).

Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.

Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.

Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.

Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.

Preheat a grill for high heat.

Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.

Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.

Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.

Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices.

Rinse the oysters well, under cold water. Put them in a bowl.

In a large pot, melt the butter over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.

When the roux turns the color of coffee with cream, stir in the celery and onions. Increase the heat to medium and cook for 2 to 3 minutes, stirring frequently.

Add the oyster juice and any juices the oysters have released into the bowl. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream (if using), stirring to incorporate as you pour. Add a healthy splash or two of hot sauce, to taste.

Heat the soup to steamy, but below a simmer, over low heat. Cook for 15 minutes. (Do not let the soup boil!)

If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.

If you want the stew to be more like a smooth soup, purée until smooth.

Add salt and freshly ground black pepper to taste. Dole out into individual soup bowls. Garnish with fresh chopped parsley to serve.

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