Stove Top Smoker Oysters On The Half Shell Recipes

STOVE TOP SMOKER OYSTERS ON THE HALF SHELL

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).

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.

STOVE TOP SMOKER OYSTERS VANDERBILT

Steps:

• In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
• Smoke the oysters (see related recipe) and cool to room temperature.
• While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
• Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
• When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
• with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
• Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
• Notes:.
• Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.