Broiled Oysters On The Half Shell Recipes

BROILED OYSTERS

Steps:

• Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
• Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.

BROILED OYSTERS WITH GARLIC BREADCRUMBS

Steps:

• Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.
• Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

BROILED OYSTERS

Steps:

• Drain oysters or shuck and save deep shell side.
• Place drained oysters in a shallow buttered pan.
• Or place shucked oysters on shell with some of saved liquor.
• Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
• Pour mixture over oysters, either panned or shucked.
• If doing on half shell, place them on a cookie sheet.
• Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
• Serve immediately, with parsley sprinkled over and lemon slices.
• Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
• Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.

RAW OYSTERS ON THE HALF SHELL

Steps:

• Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

CHARBROILED OYSTERS

Steps:

• Mix the butter with the garlic, pepper and oregano.
• Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
• The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.