HOW TO COOK FRESH OYSTERS RECIPES

Name: Oysters Rockefeller
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings as an appetizer
Cuisine: american
Ingredients: 4 tablespoons unsalted butter; 2 garlic cloves, minced; 1/3 cup bread crumbs, Panko preferred; 2 shallots, chopped; 2 cups chopped fresh spinach; 1/4 cup Pernod; Salt and pepper, to taste; Dash red pepper sauce; 2 tablespoons olive oil; 1/4 cup grated Parmesan; 1 tablespoon chopped chervil or parsley; 2 dozen oysters, on the half shell; Rock salt; Lemon wedges, for garnish; 3/4 cup champagne vinegar; 2 shallots, minced; 2 tablespoons cracked black peppercorns; 1 tablespoon chopped chervil; 1/2 lemon, juiced

OYSTERS ROCKEFELLER RECIPE | TYLER FLORENCE | FOOD NETWORK

Oysters Rockefeller Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories appetizer

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings as an appetizer

Number Of Ingredients 19

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS ROCKEFELLER | JAMIE OLIVER

Oysters Rockefeller | Jamie Oliver image

This famous entreé, probably the most popular oyster dish, has many versions.

Total Time 20 minutes

Yield 2

Number Of Ingredients 8

Ingredients

6 oysters in deep shells, from sustainable sources
500 g rock salt
3 spring onions
1 stick of celery
a few sprigs of fresh tarragon
1 small handful of stale breadcrumbs
a few drops of Tabasco
1 tablespoon butter at room temperature

Steps:

1. Shuck the oysters, then place each oyster in the deeper half of the shell.
2. Put the shells on a bed of rock salt in a small baking tray.
3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
4. Blitz to a paste. Season, then spoon a little on top of each oyster.
5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

Nutrition Facts : Calories 174 calories, FatContent 9.7 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 10.1 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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1. Shuck the oysters, then place each oyster in the deeper half of the shell.
2. Put the shells on a bed of rock salt in a small baking tray.
3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
4. Blitz to a paste. Season, then spoon a little on top of each oyster.
5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

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2. Put the shells on a bed of rock salt in a small baking tray.
3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
4. Blitz to a paste. Season, then spoon a little on top of each oyster.
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