ARE OYSTERS IN SEASON RECIPES

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FRESH OYSTERS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Fresh oysters | Seafood recipes | Jamie Oliver recipes image

If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!

Total Time 15 minutes

Yield 2

Number Of Ingredients 3

6 oysters from sustainable sources
1-2 lemons optional
Tabasco sauce optional

Steps:

    1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
    2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
    3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
    4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
    5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
    6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
    7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
    8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!

Nutrition Facts : Calories 14 calories, FatContent 0.3 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.77 g salt, FiberContent 0 g fibre

OYSTERS ROCKEFELLER RECIPE: HOW TO MAKE IT



Oysters Rockefeller Recipe: How to Make It image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Total Time 01 hours 25 minutes

Prep Time 01 hours 15 minutes

Cook Time 10 minutes

Yield 3 dozen.

Number Of Ingredients 8

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper., Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture., Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

Nutrition Facts : Calories 79 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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    1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
    2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
    3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
    4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
    5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
    6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
    7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
    8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!
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OYSTERS ROCKEFELLER RECIPE: HOW TO MAKE IT
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
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Reviews 4.4
Total Time 01 hours 25 minutes
Category Appetizers
Calories 79 calories per serving
  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper., Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture., Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
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