OYSTERS ROCKEFELLER
Steps:
- Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
- Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
- Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.
BROILED OYSTERS WITH GARLIC BREADCRUMBS
Provided by Mary O'Callaghan
Categories Garlic Shellfish Appetizer Broil Cocktail Party Dinner Seafood Oyster Party Breadcrumbs Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 6
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
Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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
These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts :
ROQUEFORT BUTTER
Steps:
- Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
OYSTERS BROILED IN ROQUEFORT BUTTER
Bring simplicity and elegance to your party with these rich morsels. To save time, let your fish merchant shuck the oysters, but plan on serving them within a few hours of purchase.
Provided by Allrecipes Member
Time 13m
Yield 12
Number Of Ingredients 4
Steps:
- Stir together butter, blue cheese, and pepper until nearly smooth. Cover and refrigerate up to 3 days until serving time.
- Place oyster shells, about half at a time, on rack in broiler pan. Top each oyster with a rounded teaspoon of the blue cheese mixture; broil 4 to 5 inches from the heat 3 to 5 minutes or until golden and edges of oysters curl. Serve immediately. If desired, line the serving platter with a bed of clean pearlized glass balls (available at garden supply and crafts stores).
Nutrition Facts : Calories 149.9 calories, Carbohydrate 5.2 g, Cholesterol 68.7 mg, Fat 9 g, Fiber 0 g, Protein 11.5 g, SaturatedFat 4.8 g, Sodium 277.5 mg, Sugar 0 g
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BROILED OYSTERS WITH GARLIC BUTTER - EDIBLE COMMUNITIES
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Cuisine AmericanCategory SeafoodServings 4Calories 217 per serving
- Peel and mince the garlic. Put the garlic in a medium bowl with the butter. Zest or microplane about 1 teaspoon of zest from the lemon into the bowl (remove only the bright yellow zest, leaving the bitter white pith underneath alone). Cut the lemon in half and squeeze about 1 tablespoon of lemon juice into the bowl. Set the remaining lemon aside.
- Remove the leaves from the parsley stems. Mince the leaves and discard the stems. Add the minced parsley to the bowl. Add the cayenne and black pepper, too. Use a fork to mash everything together and set aside.
- Shuck the oysters. Discard the top shells and keep the oysters in the deeper bottom shells. Place the shucked oysters on a rimmed baking sheet or in a baking dish (you can fill it with rock salt to help keep the shells steady or use bits of tin foil to the same effect). Dot the butter mixture evenly on the oysters.
- Heat a broiler. Broil the oysters, about 5 inches from the heat, until the edges of the oysters begin to curl and butter is bubbly, 5 to 7 minutes. Serve hot.
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- Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell, and place on a rimmed baking sheet filled to a depth of 1/2 inch with coarse salt. Dollop butter mixture evenly on oysters.
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