OYSTER JUICE RECIPES

OYSTER RECIPES | BBC GOOD FOOD

Oyster recipes | BBC Good Food image

Make the most of sensational seafood with our best oyster recipes. Serve them for a special starter or a sophisticated dinner party sharing dish.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

OYSTER SHOOTERS RECIPE | ALLRECIPES

Oyster Shooters Recipe | Allrecipes image

I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!

Provided by Lindsay

Categories Oyster Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 12 shooters

Number Of Ingredients 6

Ingredients

1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

Steps:

In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Nutrition Facts : Calories 215.5 calories, CarbohydrateContent 4.6 g, CholesterolContent 3.7 mg, FatContent 0.2 g, FiberContent 1.2 g, ProteinContent 2 g, SodiumContent 130.3 mg, SugarContent 1.8 g

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FRESH OYSTERS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 14 calories per serving

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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CLASSIC OYSTER STEW RECIPE | MYRECIPES

There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
From myrecipes.com
Total Time 35 minutes

Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

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From foodnetwork.com
Total Time 10 minutes

Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

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I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!
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Reviews 4.5
Total Time 1 hours 10 minutes
Category main-dish

Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

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Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu’s restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. “Usually, it’s all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan,” she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don’t have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine american, southern
Calories 295 per serving

Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

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From food.com
Reviews 5.0
Total Time 25 minutes
Calories 370 per serving

VIOLA!

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OYSTER CHOWDER RECIPE - FOOD.COM - FOOD.COM - RECIP…

VIOLA!

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From food.com
Reviews 5.0
Total Time 30 minutes
Calories 438.8 per serving

Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.

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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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I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
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