Baked Parmesan Oysters Recipes

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BAKED PARMESAN OYSTER WITH BACON



Baked Parmesan Oyster With Bacon image

Tips on how to open (shuck) oysters: 1.Scrub the oysters under running water to clean shells. 2.Place oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand. 3.Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together. 4.Discard top shell, rinse oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit. 5.With oyster knife, loosen oyster from bottom shell and turn it over for good presentation

Provided by Timothy H.

Categories     < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 12

36 shelled oysters
1/2 lb bacon, strips cut into 1inch pieces
4 chopped green onions
1/2 teaspoon white pepper
1 tablespoon Pernod (optional)
1/4 cup half-and-half (cream)
10 ounces fresh spinach
1 cube chicken bouillon
1/2 teaspoon Tabasco sauce
1 pinch nutmeg
1/2 cup parmesan cheese
coarse sea salt or rock salt

Steps:

  • 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
  • 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
  • 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
  • 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
  • 5.Bake for 12-15 minutes at 400°F.

Nutrition Facts : Calories 482.7, Fat 27.8, SaturatedFat 9.4, Cholesterol 186.8, Sodium 970.7, Carbohydrate 18.8, Fiber 1.5, Sugar 0.7, Protein 38

BAKED OYSTERS WITH SALSA, FETA & PARMESAN



Baked Oysters With Salsa, Feta & Parmesan image

This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 6 Oysters, 2 serving(s)

Number Of Ingredients 4

8 ounces fresh oysters
6 tablespoons medium salsa
6 teaspoons feta cheese, crumbled
6 teaspoons parmesan cheese, grated

Steps:

  • Spray a 6 compartment muffin tin with pam or oil.
  • Place one oyster in each cup.
  • Cover with a tbsp of salsa -Use hot if you want more heat.
  • Sprinkle each first with a tsp of Feta then with the parmesan.
  • Bake in preheated 350 F oven for 20 minutes or until they are golden.

Nutrition Facts : Calories 164.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 893.7, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 15.5

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