Oysters Southerfella Recipes

OYSTERS THAT ROCK A FELLA AS MADE BY DEBORAH VANTRECE RECIPE BY TASTY

Oysters That Rock A Fella As Made By Deborah Vantrece Recipe by Tasty image

We're adding a twist to traditional oysters Rockefeller. Sweet peaches balance the tangy mignonette and hearty collard greens and crunchy, savory bread crumbs make oysters that will rock a fella. These make the perfect summer dish!

Provided by Deborah VanTrece

Time 1h

Yield 10 servings

Number Of Ingredients 22

Ingredients

24 fresh oysters
½ stick unsalted butter, (4 tablespoons)
2 cloves garlic, minced
¼ cup panko breadcrumbs
1 jalapeño, seeded and minced
1 medium shallot, minced
1 small fennel bulb, finely chopped
1 tablespoon fresh parsley, chopped
2 cups collard green, thinly sliced
3 tablespoons olive oil
¼ cup grated parmesan cheese
4 slices bacon, cooked, crumbled
¼ cup dry sherry
1 teaspoon kosher salt
1 teaspoon black pepper
rock salt, for serving
1 large peach, pitted and finely chopped
1 teaspoon honey
¾ cup champagne vinegar
1 medium shallot, minced
1 teaspoon fresh chives, finely chopped
¼ teaspoon cracked black peppercorn

Steps:

Preheat the oven to 450°F (230°C).
Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2-3 minutes. Remove the pan from the heat.
In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5-7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12-15 minutes, or until the cheesy bread crumbs have browned.
While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
To serve, top each oyster with a bit of mignonette.
Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

SOUTHERN FRIED OYSTERS

Southern Fried Oysters image

My dad loves to have a good old southern fish/seafood fry. This is the recipe he uses for fried oysters.

Provided by ratherbeswimmin

Categories Healthy

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup self-rising cornmeal
1 cup self-rising flour
1/4 teaspoon cayenne pepper, to taste
2 eggs
2 tablespoons milk
2 (12 ounce) containers fresh oysters, drained
vegetable oil

Steps:

In a mixing bowl, add the first 3 ingredients; stir to combine.
In another bowl, combine the egg and milk; whisk to combine.
Dip oysters in egg mixture, then dredge in flour mixture.
Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
Fry oysters in oil until golden, turning once.
Drain on paper towels and serve immediately.

OYSTERS ROCKEFELLER

Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories Appetizers and Snacks Seafood

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Steps:

Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

IVAN'S OYSTERS

Ivan's Oysters image

Provided by Food Network

Categories appetizer

Time 15m

Yield 24 oysters

Number Of Ingredients 5

Ingredients

24 oysters, refrigerated
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons mirin
2 tablespoons minced leek, pale green portion only

Steps:

Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately.

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