GRILLED OYSTERS THREE WAYS
Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.
Provided by Food Network Kitchen
Time 55m
Yield 36 oysters
Number Of Ingredients 17
Steps:
- For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
- For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
- For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
- For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
- Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
- Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
- Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
- Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
- Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
- Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.
PICKLED OYSTERS OR MUSSELS
Make and share this Pickled Oysters or Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the shellfish first by scrubbing shells.
- Steam the shellfish just enough so that the shells become open.
- Strain the liquid from steaming and cool in the refrigerator.
- Remove the meat from the shells.
- Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
- Leave to cool.
- Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
- Pour the cooled vinegar mixture over the meat to cover.
- Seal firmly and store in the refrigerator.
Nutrition Facts : Calories 23.6, Fat 0.8, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 0.2
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HOW TO SMOKE OYSTERS WITH GUINNESS BRINE
This is a 1, 2, 3, 4, 5 recipe on smoking oysters that is so easy to do it hurts. This recipe partially came to me from a friend on the island then after trying his way I modified to as it stands now. The only tip I can give you is to always use fresh ingrediants for the best results. Also make sure you have a couple of extra pints ready for when your done smoking these baby's it will be well worth the work.
Provided by jheath1
Categories Spicy
Time P1DT30m
Yield 2 pints, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Oysters have very high water content, so drain the oysters very well. Place the oysters in a strainer over night in the refrigerator. Remove from refrigerator and blanch in boiling water 4 to 6 minutes. Oysters should plump up a bit and be firm to the touch. Remove them and rinse in cold water. Place oysters in the first 3 ingredients. Dice peppers and stir gently into the brine and oyster mix. Cover and let sit 10 to 12 hours in refrigerator. Stir up occasionally to coat all oysters with the brine. Remove from brine, rinse and pat dry. Place on racks and allow to air dry 2 - 3 hours. If you have stainless steel wire racks place 2 together to form a checker pattern before placing oysters on them and spray with a non-stick coating.
- Start smoker according to the directions that came with your device. When a good heavy smoke has started, use any wood chips you like, personally I use a blend of equal parts mesquite, cherry and arbutus, place racks in your smoker. Keep heat down to 130 to 150 degrees fahrenheit. Oysters will shrink about 50% during smoking. When the oysters feel firm and only depress slightly they are finished. Depending on your smoker, times could very from 15 minutes to 1 hour. If you are using a cold smoke technique, it could take 2 - 3 hours.
- When they are done remove them from the smoker, sit back with a pint, and enjoy.
- If you wish to can them go right ahead. If you are using the small wide mouth canning jars (these are the best size, 125 to 250 ml max.) add 1 to 3 TBLS. E.V.O.O. to the jar over the oysters before sealing.
Nutrition Facts : Calories 754, Fat 10.4, SaturatedFat 2.3, Cholesterol 226.5, Sodium 28773.6, Carbohydrate 122.4, Sugar 99.9, Protein 42.8
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