Matthews Malibu Oysters Recipes

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GALWAY BAY FRIED OYSTERS



Galway Bay Fried Oysters image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 1 serving

Number Of Ingredients 7

6 large shucked oysters
1 1/2 pints stout, such as Guinness
1/2 cup all-purpose flour
1 pinch seafood seasoning, such as Old Bay
1 pinch salt
1 pinch ground black pepper
Vegetable or canola oil, for frying

Steps:

  • Marinate the oysters in the beer for 30 minutes or more. Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

OYSTERS WITH NOBU'S THREE SALSAS



Oysters with Nobu's Three Salsas image

Provided by Nobuyuki Matsuhisa

Categories     Fruit Juice     Ginger     Onion     Shellfish     Tomato     No-Cook     Cocktail Party     New Year's Eve     Orange     Oyster     Jalapeño

Yield Makes 4 servings

Number Of Ingredients 28

For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)
1 cup (100 g) finely chopped Maui onion
3/4 cup (150 g) finely chopped tomato
6 tablespoons Ponzu
2 teaspoons orange juice (freshly squeezed)
1 teaspoon hot chili sauce
For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)
2 finely chopped jalapeños
1 1/4 cups (125 g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice
For Oysters
12 fresh oysters in the shell
4 tablespoons Matsuhisa Salsa
4 tablespoons Maui Onion Salsa
4 tablespoons Jalapeño Salsa
finely chopped chives for garnish

Steps:

  • Make Matsuhisa Salsa:
  • Combine all the ingredients. Add the parsley just before use.
  • Make Maui Onion Salsa:
  • Combine all ingredients.
  • Make Jalapeño Salsa:
  • Combine all ingredients.
  • Assemble oysters:
  • 1. Remove the oysters from their shells and rinse under cold water. Drain.
  • 2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
  • 3. Sprinkle the chives over the Maui Onion Salsa.

ROASTED OYSTERS



Roasted Oysters image

Savor the rich, briny taste of oysters prepared with bacon in this recipe from chef Bill Taibe of The Whelk.

Provided by Martha Stewart

Yield Makes 1 dozen oysters

Number Of Ingredients 10

1 (6-to-8-inch) piece of horseradish, finely grated
3 cups rice-wine vinegar
4 ounces slab bacon, finely ground, plus 1 slice for garnish
1 cup panko (Japanese breadcrumbs)
Coarse salt and freshly ground black pepper
Zest of 1 lemon
2 sprigs fresh thyme, picked
1/2 cup (1 stick) unsalted butter, room temperature
12 oysters, shucked and drained, in their shells
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week.
  • Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more.
  • Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool.
  • Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm.
  • Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside.
  • Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve.

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