Oysters Gourmet Recipes

OYSTERS ROCKEFELLER

Oysters Rockefeller image

Provided by Tyler Florence

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS GOURMET

Oysters Gourmet image

Make and share this Oysters Gourmet recipe from Food.com.

Provided by CJAY8248

Categories < 30 Mins

Time 20m

Yield 1 lb. oysters, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small oyster, drained
3/4 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
6 tablespoons butter, melted
1/3 cup fine dry breadcrumb (or finely crushed saltines)
sourdough bread, for dipping

Steps:

Preheat oven to 450*. Place oysters in a strainer and rinse under cold running water. Drain well and arrange in an 8" square dish. Sprinkle dried herbs, salt, pepper, garlic, lemon juice, and parsley evenly over the top, then drizzle with melted butter evenly. Cover with crumbs. Bake until bubbly, about 10 minutes. Serve at once in decorative shells or small bowls. Note: Use sliced sourdough to dip in sauce.

Nutrition Facts : Calories 284.6, Fat 20.4, SaturatedFat 11.6, Cholesterol 102.5, Sodium 600.2, Carbohydrate 13.3, Fiber 0.7, Sugar 0.8, Protein 12.2

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