Oven Baked Oysters Recipe2012-04-23
- Yield : 1 serving plate
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Baltimore Oysters Recipe
Makes 6 servings
Ingredients: 4 slices bacon, 12 shucked oysters with liquid, drained and liquid reserved, 2 tablespoons all-purpose flour, 1/4 cup (60 ml) whipped cream, 2 teaspoons horseradish, salt and freshly ground black pepper, to taste, porcelain spoons
Instructions: In a large nonstick skillet, saute bacon over medium-high heat until crisp. Pat dry with paper towels. Crumble and set aside. Drain all but 1 tablespoon fat from the skillet. Add chucked and drained oysters and saute until edges begin to curl, for about 2 minutes.
Using a slotted spoon, remove from the skillet and transfer to a plate.
Add all-purpose flour to the skillet and cook, stirring, for further 1 minute. Stir in reserved oyster liquid and heavy cream. Cook, stirring often, until sauce thickened, for additional 2 minutes. Remove sauce from the heat. Stir in horseradish. Return cooked oysters to the pan. Season to taste with salt and black pepper.
Arrange 1 cooked oyster plus creamy sauce on each porcelain spoon. Sprinkle with crumbled bacon. Serve accompanied with dry white wine. Enjoy!
Butter-Crusted Oysters Recipe
This delicious recipe belongs to Classic French Cuisine.
Makes 12 oysters
Ingredients: 1/2 cup each: chopped fresh thyme, diced whole wheat bread, 3/4 cup unsalted butter, cubed, 1/4 cup chopped fresh Italian flat-leaf parsley, dash of salt, 12 oysters, shucked, in the shell
Instructions: In a food processor, combine thyme, bread, butter, parsley, and salt. Process until smooth. transfer butter mixture to a bowl. Preheat broiler. Spread butter mixture over each oyster.
Arrange oysters on a rimmed baking sheet. Broil until crust is golden brown and oysters are slightly firm, for about 2 minutes. Remove from the heat and serve hot.
Oven Baked Oysters Recipe
- 16 raw oysters
- 3 oz (90 g) unsalted butter
- 2 tablespoons grind almonds
- 1 clove garlic, peeled and chopped
- 1/2 bunch of parsley
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon brandy
- almond leaves
- freshly ground black pepper
Using a sharp knife, gently separate oysters into two halves. Then shift the shell halves in the molds.
Whisk 100g of butter. Next, mix whisked butter with two tablespoons of grind almonds, finely chopped one clove of garlic, chopped parsley, 3 tablespoons of lemon juice,1 tablespoon brandy, add pepper to taste.
Preheat your oven to 400 F (about 204 C).
The resulting creamy mixture carefully spread out in the shells and sprinkle with one almond leaves (1 teaspoon). Fry in the grill until browned. Serve with white dry wine.
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