Roasted Oysters With Garlic Parsley Butter Recipes
ROASTED OYSTERS WITH PARSLEY BUTTER ON TOAST
The flavorful parsley butter in this recipe works triple time. First, it slowly melts into the oysters, helping to cook them and keep them juicy. It also melts into the pan, helping to crisp up the bread. Lastly, it becomes an herby sauce that is dumped onto the toasty bread for a delicious appetizer.
Provided by Food Network
Categories appetizer
Time 20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Puree the butter, parsley, garlic, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a food processor until smooth and bright green from the parsley, about 1 minute.
- Line a 12-inch cast-iron skillet with the baguette slices. Open the oysters with an oyster knife, detach the oyster from the bottom shells and discard the top shells. Place one oyster half onto each baguette slice and top each with a heaping teaspoon of the parsley butter.
- Roast the oysters until the parsley butter is melted and the baguette slices are lightly toasted, 8 to 10 minutes. To serve, pour an oyster and the butter from the shell onto each baguette slice and eat immediately.
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HOW TO COOK OYSTERS ON THE GRILL WITH GARLIC BUTTER
From ohthatsgood.com
5/5 (49)Total Time 38 minsCategory Main CourseCalories 653 per serving
- Wash and scrub the oysters in cold running water, removing any sand, mud or loose shell. Place the clean oysters in a big bowl and keep refrigerated until ready to use ( the same day)
- Melt the butter in the microwave in a microwave-safe bowl. Time varies, but mine takes about 15 seconds. Add the garlic, chili paste, cheese and pepper. Salt is not needed because the oysters are already salty.
- Heat a grill to high heat. I use propane but charcoal grilling works well too. Remove oysters from the bowl and place on the grill using tongs. Discard any oysters that are already open. You want them to be tightly closed. Place them on the grill with the bowl shaped side of the shell down. Grill the oysters until they pop open a little bit. Remove from the heat with the tongs, and use an oyster shucker to pry and twist the oyster apart. Careful, it's HOT! Shucking oysters can be dangerous so never use a sharp knife. Use heat proof gloves or potholders to handle the oysters. . Once the oyster is open, scrape the flesh away from the muscle that attaches it to the shell. Scrape off the muscle and discard if it is on the bowl shaped side of the shell. Place the oyster flesh in the bowl shaped shell and set it aside. Discard the other side of the shell.
- When all the oysters are open and ready to go, place them, in their shells, back on the grill with the tongs. Pour the butter mixture over the oysters with a spoon, dividing it equally. Continue cooking the oysters until their "liquor" has burned off, leaving just the butter and cheese. They should be lightly golden brown. Don't overcook them or they will be rubbery. Be careful when cooking the oysters with the butter. There is a lot of spitting and sputtering.
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