OYSTER COOKING SHELLS RECIPES

Name: Oven-Roasted Oysters
Total time: 45 min
Yield: 8 servings
Cuisine: southern
Ingredients: 100 to 120 unshucked oysters, scrubbed clean; 6 small lemons, cut into wedges; Tabasco, or other pepper sauce; Sour orange mignonette ( see recipe )

OVEN-ROASTED OYSTERS RECIPE - NYT COOKING

Oven-Roasted Oysters Recipe - NYT Cooking image

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Provided by Matt Lee And Ted Lee

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Sour orange mignonette (see recipe)

Steps:

Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

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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OVEN-ROASTED OYSTERS RECIPE - NYT COOKING

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
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Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

See details

OYSTERS ROCKEFELLER - JAMIE OLIVER

This famous entreé, probably the most popular oyster dish, has many versions.
From jamieoliver.com
Total Time 20 minutes
Calories 174 calories per serving

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.

See details

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