OYSTERS WITH APPLE & HORSERADISH DRESSING
Drizzle apple and horseradish dressing over oysters for a sophisticated seafood starter to share. Serve on a bed of ice or rock salt with sprigs of dill
Provided by Diana Henry
Categories Starter, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients, stir and put into a serving bowl.
- Shuck the oysters - make sure you have an oyster knife; don't try to do this with a regular kitchen knife. Rinse the oysters under cold running water. Throw away any that are open and don't close if you tap them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren't getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
- Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell, chuck it out: it's dead.)
- Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster (you can dress each one in advance yourself if you prefer, and add a dill sprig to the tops).
Nutrition Facts : Calories 74 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
OYSTERS WITH HORSERADISH CREAM
My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 to 6 appetizer servings
Number Of Ingredients 8
Steps:
- Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
- Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
- If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
- Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
- Place a spoonful of horseradish cream on each oyster and serve immediately.
Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6
ROASTED OYSTERS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
- Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
- If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
- Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.
FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE
Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them. I got this recipe from the Weber website.
Provided by Hey Jude
Categories Sauces
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
- Rinse and scrub the oysters with a stiff brush.
- To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
- Find the small opening between the shells near the hinge and pry open with an oyster knife.
- Try to keep the juices in the shell.
- Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
- Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
- Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
- Using tongs, carefully remove the oysters from the grill.
- Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.
Nutrition Facts : Calories 309.9, Fat 13, SaturatedFat 5.3, Cholesterol 162.7, Sodium 471.2, Carbohydrate 17.4, Fiber 0.3, Sugar 0.8, Protein 29.4
OYSTERS WITH HORSERADISH CREAM
Number Of Ingredients 7
Steps:
- 1. Preheat the grill to high.2. Beat the cream to soft peaks in a chilled medium-size bowl, then fold in 1 tablespoon horseradish, the chives, lemon zest, 2 teaspoons lemon juice, and salt and pepper. Taste for seasoning, adding horseradish and lemon juice as necessary the mixture should be highly seasoned.3. If you have a fish or vegetable grate, preheat it on the grill grate for 5 minutes, then arrange the oysters on it, rounded side down (see Note). Otherwise, arrange the oysters directly on the grate. Grill until the shells open, 6 to 10 minutes.4. Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open. Place a spoonful of horse-radish cream on each oyster and serve immediately. Serves 4 to 6 as an appetizer, 2 to 3 as an entréeNote: If you look at an oyster closely, you will see that one side is more rounded than the other.
Nutrition Facts : Nutritional Facts Serves
OYSTERS WITH BACON AND HORSERADISH
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the bacon in a skillet and cook over medium heat until crisp and browned. Remove the bacon from the skillet, leaving the fat in the pan. Drain the bacon on paper towels and reserve.
- Add the onion to the skillet and saute in the bacon fat until tender and golden. Stir in the flour and thyme, then whisk in the wine. Cook, whisking constantly, until the mixture is smooth and thick. Stir in the horseradish and the bacon and season to taste with salt and pepper.
- Spread this mixture on top of each oyster. Sprinkle with breadcrumbs. The recipe can be prepared in advance up to this point and refrigerated until just before serving.
- Preheat a broiler. Arrange the oysters with their topping on a baking sheet. Put under the broiler and broil until lightly browned and bubbling, three to five minutes. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 1 gram, TransFat 0 grams
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