Roasted Oysters Recipes

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OVEN-ROASTED OYSTERS



Oven-Roasted Oysters image

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Provided by Matt Lee And Ted Lee

Categories     appetizer, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 4

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Sour orange mignonette (see recipe)

Steps:

  • Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
  • Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER



Roasted Oysters with Garlic-Parsley Butter image

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, softened
1/4 cup roughly chopped fresh parsley
2 tablespoons minced shallots
1 1/2 teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
24 oysters (in the shell)
1 baguette, cut into 1/2-inch-thick slices

Steps:

  • Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
  • Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

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

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

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.

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE



Roasted Oysters With Warm Butter Mignonette image

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Provided by Anna Stockwell

Categories     Oyster     Shallot     Vinegar     Butter     Appetizer     Hors D'Oeuvre     Valentine's Day     New Year's Eve     Entertaining     Christmas Eve     Roast     Shellfish

Yield 2-4 servings

Number Of Ingredients 5

1 small shallot, finely chopped
3 Tbsp. red wine vinegar
12 oysters in shell
Coarse sea salt or kosher salt
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
  • Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
  • To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
  • Stir butter into reserved vinegar mixture. Spoon over oysters.

ROASTED OYSTERS



Roasted Oysters image

Savor the rich, briny taste of oysters prepared with bacon in this recipe from chef Bill Taibe of The Whelk.

Provided by Martha Stewart

Yield Makes 1 dozen oysters

Number Of Ingredients 10

1 (6-to-8-inch) piece of horseradish, finely grated
3 cups rice-wine vinegar
4 ounces slab bacon, finely ground, plus 1 slice for garnish
1 cup panko (Japanese breadcrumbs)
Coarse salt and freshly ground black pepper
Zest of 1 lemon
2 sprigs fresh thyme, picked
1/2 cup (1 stick) unsalted butter, room temperature
12 oysters, shucked and drained, in their shells
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week.
  • Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more.
  • Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool.
  • Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm.
  • Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside.
  • Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve.

EASY ROASTED OYSTER MUSHROOMS



Easy Roasted Oyster Mushrooms image

This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 4

6 ounces oyster mushrooms
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spread mushrooms out on the prepared baking sheet in one layer.
  • Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

Nutrition Facts : Calories 64 calories, Carbohydrate 2.8 g, Fat 5.2 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 298.3 mg, Sugar 0.5 g

ROASTED OYSTERS AND MEYER LEMON



Roasted Oysters And Meyer Lemon image

Meyer lemon and oysters are two icons of Bay Area living. Here they combine in an oyster roast that is a perfect way to create the California lifestyle in your own kitchen. Eat them in the backyard for the full effect.

Provided by Amanda Hesser

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

3 dozen unshucked oysters, scrubbed
4 ounces butter, softened
Grated zest from 2 lemons, preferably Meyer; cut lemons into large wedges
Sea salt

Steps:

  • Arrange oven racks in lower and upper thirds of oven. Heat oven to 400 degrees. Spread oysters in a single layer in two roasting pans. Roast oysters for 6 to 8 minutes, or until shells begin to open. Remove from oven.
  • While oysters roast, mash together butter and lemon zest with a pastry blender or fork. Season with salt. Continue mashing until well blended.
  • Using a shucking knife and a towel to hold onto oysters, remove top shells and loosen oysters. Put oysters in bottom shells; place in roasting pans. Dab about 1/2 teaspoon of lemon butter on each oyster. Return pans to oven and roast 2 to 3 more minutes, just until butter is melted. Serve oysters with wedges of lemon.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 17 grams, Sodium 1180 milligrams, Sugar 1 gram, TransFat 1 gram

BROILED OYSTERS



Broiled Oysters image

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons coarsely chopped fresh flat-leaf parsley
4 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons coarsely chopped fresh oregano
1/8 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons champagne vinegar
2 dozen shucked fresh oysters
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
  • Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.

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2001-10-30 Step 1. Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange one dozen of the oysters, …
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  • Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange one dozen of the oysters, curved shell down, on rock salt so the oysters are stabilized.
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