Souffléed Horseradish Oysters Recipes

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ROAST OYSTERS WITH HORSERADISH



Roast oysters with horseradish image

Australian Gourmet Traveller recipe for roast oysters with horseradish by Mat Lindsay from Ester in Sydney.

Provided by Mat Lindsay

Time 25m

Yield Serves 6 - 8

Number Of Ingredients 5

For roasting: rock salt
1½ dozen unshucked oysters, scrubbed
80 ml (1/3 cup) brown rice vinegar
1 tbsp finely grated horseradish
1 golden shallot, finely diced

Steps:

  • Preheat oven on its highest setting. Cover the base of a roasting pan large enough to fit oysters in a single layer with a 1cm layer of rock salt and place in the oven to warm the salt (5-10 minutes). Arrange unopened oysters on the salt and roast until lids just pop open slightly (2-3 minutes).
  • For horseradish dressing, combine ingredients, season to taste with freshly ground black pepper and set aside.
  • To serve, remove top shells from oysters (the oysters should be just warm and plumped up a little). Spoon a little horseradish dressing over each oyster and serve straightaway.

Nutrition Facts : ServingSize Serves 6 - 8

SOUFFLéED HORSERADISH OYSTERS



Souffléed Horseradish Oysters image

Provided by Florence Fabricant

Categories     quick, appetizer

Time 20m

Yield 6 servings as a first course, 12 or more with drinks

Number Of Ingredients 7

6 tablespoons crème fraîche
2 tablespoons prepared horseradish
1 teaspoon ketchup
2 tablespoons minced chives
Ground white pepper
2 large egg whites
3 dozen oysters on the half-shell

Steps:

  • Heat broiler. Place crème fraîche in a medium-size bowl and mix in horseradish, ketchup and chives. Season with pepper. Beat egg whites until they hold peaks. Fold into crème fraîche mixture.
  • Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans. Spoon about a tablespoon of the crème fraîche mixture on each. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top. Arrange on a platter or on individual plates and serve.

CHEF JOHN'S SCALLOPED OYSTERS



Chef John's Scalloped Oysters image

Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.

Provided by Chef John

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 12

Number Of Ingredients 7

3 cups crushed saltine crackers
¾ cup unsalted butter, melted
4 cups shucked small oysters with liquor
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
  • Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
  • Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
  • Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 18.1 g, Cholesterol 125.4 mg, Fat 24 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 13.1 g, Sodium 469.2 mg, Sugar 0.1 g

OYSTERS WITH APPLE & HORSERADISH DRESSING



Oysters with apple & horseradish dressing image

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

24 fresh oysters (3 oysters each)
crushed ice or rock salt
3 tbsp white wine vinegar
2 tbsp finely chopped shallots
1 tsp honey
4 tbsp rapeseed oil
2 tbsp finely chopped apple flesh (a sharp-tasting variety is best)
1½ tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns

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

OVEN-FRIED OYSTERS RECIPE - (3.9/5)



Oven-Fried Oysters Recipe - (3.9/5) image

Provided by cwyorkiex3

Number Of Ingredients 11

1/4 cup each mayonnasise and plain yogurt
1 teaspoon dried chives
2 teaspoons prepared horseradish
1 1/2 teaspoons lemon juice
1 pint oysters or 1 pound catfish fillets, cut into quarters
1/3 cup plus 1/4 cup butter, melted, divided
3/4 cup biscuit mix
3 tablespoons cornmeal
1/2 teaspoon each garlic powder and paprika
1/4 teaspoon black pepper
2 large eggs

Steps:

  • 1.For horseradish sauce, combine mayonnaise, yogurt, chives, horseradish and lemon juice in a small bowl and mix well. Chill, covered, for 1 hour or longer. 2.For oysters, preheat oven to 425°F. Drain oysters and pat dry with paper towels. 3.Brush bottom and sides of 15 x 10-inch baking dish with vegetable oil. Add 1/3 cup melted butter, tilting baking dish to coat bottom evenly. 4.Combine biscuit mix, cornmeal, garlic powder, paprika and black pepper in a shallow dish and mix well. Whisk eggs in a medium bowl until blended. Dip oysters in eggs and coat with cornmeal mixture. Arrange in a single layer in prepared baking dish. Drizzle with remaining butter. 5.Bake until cooked through and golden, about 15 minutes. Serve oysters with the horseradish sauce.

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA



Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

SHUCKED OYSTERS WITH THREE SAUCES



Shucked Oysters with Three Sauces image

This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 15

3 ounces fresh horseradish, peeled
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar
1 cup rice wine vinegar
1 medium Jalapeno, seeded and diced (3 tablespoons)
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup red wine vinegar
1 small shallot, minced (1/4 cup)
1 teaspoon sugar
1 teaspoon kosher salt
2 to 3 dozen oysters, rinsed, shucked, and chilled
Lemon wedges, for serving

Steps:

  • Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
  • Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
  • Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
  • Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE



Fire and Ice Oysters with Horseradish Sauce image

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

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 dozen fresh oysters

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



Oysters With Horseradish Cream image

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

1 cup heavy cream
1 tablespoon grated plain horseradish, drained if bottled (to taste)
1 tablespoon chopped fresh chives
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice (to taste)
salt
fresh ground black pepper
2 dozen oysters, in the shell scrubbed

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

SCALLOPED OYSTERS II



Scalloped Oysters II image

This is my own recipe that I've made for years and I'm always asked for the recipe.

Provided by Erma Whitney

Categories     Side Dish

Yield 7

Number Of Ingredients 6

1 pint shucked oysters
8 ounces saltine crackers, crushed
1 egg, beaten
1 ¾ cups milk
½ cup butter
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart baking dish and set aside.
  • Place oysters and their liquid in a 4 quart saucepan. Cook over medium heat until oysters curl around the edges. Remove from heat and set aside.
  • In a mixing bowl, whisk together egg and 1/3 cup milk. Add 1/2 of the crushed crackers, oysters and any remaining liquid; mix together well.
  • Place 1/2 of remaining crushed crackers into prepared pan. Pour oyster mixture into pan and cover with the last of the crushed crackers. Add enough milk to almost submerge crackers. Dot top with butter. Sprinkle with salt and pepper to taste.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 26.1 g, Cholesterol 72.7 mg, Fat 18.9 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 9.9 g, Sodium 482.2 mg, Sugar 3.3 g

OYSTERS WITH BACON AND HORSERADISH



Oysters With Bacon And Horseradish image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 ounces finely diced slab bacon
2 tablespoons minced onion
1 tablespoon flour
1/2 teaspoon dried thyme
1 cup dry white wine
1 1/2 teaspoons bottled white horseradish
Salt and freshly ground pepper to taste
12 oysters on the half shell
2 teaspoons dry breadcrumbs

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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