Baked Parmesan Oysters Recipes

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EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS



Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 first course servings

Number Of Ingredients 13

1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 tablespoon minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 pound crabmeat, picked over for shells and cartilage
1/2 lemon, juiced, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil

Steps:

  • In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
  • Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
  • Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
  • While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
  • Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
  • Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

OYSTER ROAST WITH BACON AND PARMESAN



Oyster Roast with Bacon and Parmesan image

This is a really nice dish that combines acid, salt, and aromatics. It's really decadent and is great for special occasions like Valentine's Day, an anniversary, or a date night. I know you're going to love it.

Provided by Justin Devillier

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 bunch of Swiss chard
1/2 teaspoon salt
6 Bacon, cooked, strips
1 cup unsalted butter
Lemon, juiced
2 Garlic cloves
1/2 cup grated Parmesan
1 tablespoon Fresh thyme
2 tablespoons Fresh chives, chopped
6 Fresh oysters in the shell
1 cup compound butter
Parmesan, grated, to finish

Steps:

  • Make the compound butter: Remove the inner stem of the chard leaves and roughly chop. In a skillet, heat two tablespoons of butter and saute the Swiss chard until wilted. Season with a pinch of salt. Set aside to cool. Finely chop the bacon and place in a bowl along with the butter. Add the lemon juice to the bacon/butter mixture. Finely chop the garlic and mix into the bacon/butter along with the Parmesan, thyme, and chives. Season with salt and pepper. Finely chop the chard and fold into the butter mixture. Taste and adjust the seasoning with salt and pepper. Set aside. (To store, form into a log, wrap in plastic and place in the refrigerator. Soften first before using on oysters).
  • Shuck the oysters: Using an oyster knife, locate the "keyhole" in the top of the oyster. Stick the tip of the knife into the keyhole and wiggle it until until the top releases. Wedge your finger along the side of the oyster (it won't hurt!), just to open it enough to run the knife along the edge. (This will keep the oyster from puncturing as it's opened.) Shuck the oysters, leaving the connector muscle attached, so they stay in place for baking.
  • Bake the oysters: Preheat oven to 450 degrees F. Fill a deep cast iron skillet halfway with sea salt or rock salt and place in the oven to come up to temperature. Pull the heated rock salt dish from the oven. Carefully place the oysters on the salt and dollop with a generous amount of the compound butter. Place in the oven for about 6-8 minutes, until the butter melts and the oysters are slightly curled. Finish with freshly grated Parmesan cheese and serve right out of the hot casserole.

BAKED PARMESAN OYSTERS



Baked Parmesan Oysters image

Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1 garlic clove, crushed
3/4 cup crushed cracker
2 tablespoons grated parmesan cheese
4 cups shucked oysters
1/4 cup sherry wine

Steps:

  • Preheat oven 375°F Oil a 13x9x2-inch baking dish.
  • In a small bowl, combine olive oil and garlic.
  • In another bowl, combine crackers and Parmesan cheese.
  • Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
  • Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
  • Bake for 12 to 15 minutes to brown.

Nutrition Facts : Calories 272.5, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.8, Sodium 183.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.7, Protein 11.6

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

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