How To Freeze Oysters In A Jar Recipes

OYSTERS ROCKEFELLER

Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

FRIED OYSTERS

Fried Oysters image

Provided by For the Love of Cooking - Pam

Categories Main

Time 15m

Number Of Ingredients 12

Ingredients

Cocktail Sauce:
½ cup ketchup
Wasabi horseradish (to taste)
Fried Oysters:
1½ cup plain panko
1 tbsp fresh parsley (finely chopped)
1 tsp garlic powder
Sea salt and freshly cracked pepper (to taste)
1 tbsp butter (move if needed)
1 tbsp canola oil (more if needed)
2 10oz jars of small oysters, shucked
Lemon wedges

Steps:

Make the cocktail sauce. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
Combine the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
Heat the butter and oil in a large nonstick skillet over medium-high heat.
Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Place into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes, carefully flip the oysters over, and continue to cook until golden brown and crisp, about 1-2 minutes.
Remove the oysters from the pan and place them on a paper towel lined plate to drain some of the grease. Serve immediately with lemon wedges and cocktail sauce. Enjoy!

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