AIR FRYER OYSTERS ON THE HALF SHELL
I love the flavor of oysters but will not eat them raw due to texture. Who would have thought you could cook them up in 4 minutes in the air fryer? So simple and such a treat.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place 8 oyster halves in the basket of the preheated air fryer and cook for 4 minutes. Transfer to a serving plate and top each oyster with a dash of Worcestershire and hot sauce.
- Repeat with remaining 8 oyster halves.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.6 g, Cholesterol 100 mg, Fat 4.6 g, Protein 18.9 g, SaturatedFat 1 g, Sodium 317.6 mg, Sugar 0.9 g
RAW OYSTERS ON THE HALF SHELL
Steps:
- Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.
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.
SMOKED OYSTERS ON THE HALF SHELL
Steps:
- Combine marinade ingredients together in a medium size non-metallic bowl and mix well. Remove oysters from their shells. Keep at least one half shell for each oyster. Place oysters in marinade for approximately 30 minutes, turning once. Replace oysters in their half shell and add a little of the marinade to each one. Smoking Method: Preheat the Bradley Smoker to 100°C (220°F). Place the oysters in their half shells on smoker racks and using Apple flavor bisquettes smoke/cook for 40 to 60 minutes or until cooked.
SMOKED OYSTERS AND BACON
This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.
Provided by Peter J
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
- Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
- Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
Nutrition Facts : Calories 208.6, Fat 12.5, SaturatedFat 3.1, Cholesterol 83.5, Sodium 263.2, Carbohydrate 7.5, Protein 15.6
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
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