ROASTED OYSTER RECIPES RECIPES

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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

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.

ROASTED OYSTERS | BETTER HOMES & GARDENS



Roasted Oysters | Better Homes & Gardens image

Oysters pop open in the oven as they roast, making it easier to remove the delicious meat. Chopped onion and tomato become the tasty garnish.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 5

4 dozens fresh oysters in the shell (Bluepoints or other large flat-shell oysters)
3 pounds rock salt
1 cup diced tomatoes, drained
1 cup thinly bias-sliced green onions (8)
lemon wedges

Steps:

  • Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange one dozen of the oysters, curved shell down, on rock salt so the oysters are stabilized.
  • Bake in a 400 degree F oven for 10 minutes or until the top shells just begin to open. Remove oysters as they pop and continue baking until all are done. Repeat with remaining oysters.
  • Hold the roasted oyster in an oven mitt with the flat side up. Using a strong-bladed knife with a hand guard, insert the knife tip into the hinge between the shells. Twisting the blade to pry open the oyster, move the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the top shell of the oyster. Slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the oyster on the half shell. Discard any bits of shell on the oyster. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon each tomatoes and green onions. Serve with lemon wedges. Makes 24 appetizer servings.

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ROAST OYSTERS RECIPE | BON APPÉTIT
Throw these in the oven with hot sauce brown butter and you'll never want oysters any other way. 
From bonappetit.com
  • Preheat oven to 500°. Top oysters with a thin slice of Hot Sauce Brown Butter (about ?" thick). Spread a layer of rock or pickling salt on a rimmed baking sheet and nestle oysters in salt. Roast until butter is bubbling and edges of oysters are just beginning to curl, about 5 minutes. Serve topped with bacon and parsley.
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ROASTED OYSTERS DECADENCE RECIPE | MYRECIPES
Notes: To reserve oyster liquid for the sauce, drain oysters in a strainer over a bowl, then cover oysters and chill. You can use the same frying pan to make and reheat the sauce and to cook the vegetables; rinse between processes.
From myrecipes.com
Calories 300 calories per serving
  • Oyster Glazing Sauce. Pour up to 1/2 cup reserved oyster liquid (see notes, preceding) into a 1- or 2-cup glass measure; add enough milk to make 1 cup total. Discard any remaining oyster liquid. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter or margarine and 1/4 cup minced onion until onion is pale gold, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons all-purpose flour, 1 teaspoon dry mustard, and 1/4 teaspoon ground nutmeg. Return pan to high heat and stir until flour is pale gold, 1 to 2 minutes. Remove from heat and add oyster liquid mixture and 1/4 cup whipping cream. Whisk over high heat until boiling; continue to boil, whisking often, until mixture is reduced to 1 cup, 3 to 5 minutes. Scrape into a bowl. If making up to 1 day ahead, cover and chill. Makes about 1 cup.
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ROASTED OYSTERS | BETTER HOMES & GARDENS
Oysters pop open in the oven as they roast, making it easier to remove the delicious meat. Chopped onion and tomato become the tasty garnish.
From bhg.com
Reviews 3.5
Total Time 30 minutes
Category Recipes and Cooking
  • Hold the roasted oyster in an oven mitt with the flat side up. Using a strong-bladed knife with a hand guard, insert the knife tip into the hinge between the shells. Twisting the blade to pry open the oyster, move the blade along the inside of the upper shell to free the muscle from the shell. Remove and discard the top shell of the oyster. Slide the knife under the oyster to sever the muscle from the bottom shell. Use this shell for serving the oyster on the half shell. Discard any bits of shell on the oyster. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon each tomatoes and green onions. Serve with lemon wedges. Makes 24 appetizer servings.
See details


ROASTED OYSTERS DECADENCE RECIPE | MYRECIPES
Notes: To reserve oyster liquid for the sauce, drain oysters in a strainer over a bowl, then cover oysters and chill. You can use the same frying pan to make and reheat the sauce and to cook the vegetables; rinse between processes.
From myrecipes.com
Calories 300 calories per serving
  • Oyster Glazing Sauce. Pour up to 1/2 cup reserved oyster liquid (see notes, preceding) into a 1- or 2-cup glass measure; add enough milk to make 1 cup total. Discard any remaining oyster liquid. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter or margarine and 1/4 cup minced onion until onion is pale gold, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons all-purpose flour, 1 teaspoon dry mustard, and 1/4 teaspoon ground nutmeg. Return pan to high heat and stir until flour is pale gold, 1 to 2 minutes. Remove from heat and add oyster liquid mixture and 1/4 cup whipping cream. Whisk over high heat until boiling; continue to boil, whisking often, until mixture is reduced to 1 cup, 3 to 5 minutes. Scrape into a bowl. If making up to 1 day ahead, cover and chill. Makes about 1 cup.
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OYSTER ROAST RECIPE | EPICURIOUS
Oyster-roast masters like Louis Osteen, who have been doing this for years, use huge pits or grills that are large enough to cook sausages, oysters, and clams all at the same time. We recommend using whatever type of oyster is locally available to you. Examine them carefully—discard any that smell bad. If any are cracked or open, and don't close when tapped, discard those as well. When roasting oysters, it's important to keep them moist enough to create steam (hence the soaked burlap or water in the roasting pan). If roasted dry, they can explode. To make this menu simpler, you could skip making the clams; there will still be plenty of food for everyone.
From epicurious.com
Reviews 3.5
Total Time Active time: 1 1/2 hr Start to finish: 1 1/2 hr
  • Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes). Transfer clams as opened to a platter. Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.
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ROASTED OYSTERS WITH BACON-SALTINE TOPPING | SOUTHERN LIVING
These oven roasted oysters are perfect for a holiday party with friends. A layer of coarse sea salt prevents the oysters from wobbling around on the serving platter and retains heat to help keep them warm. Our Test Kitchen recommends shucking the oysters a few hours in advance of the party. Place the shucked oysters on a sheet pan and cover them with clean damp kitchen towels to prevent them from drying out, and place in the refrigerator.
From southernliving.com
Total Time 45 minutes
Category Oysters
  • Preheat broiler to high with oven rack in center of oven. Spread coarse sea salt in an even layer on 2 rimmed baking sheets. Nestle oyster shells into salt. Top oysters evenly with cracker mixture (about 2 teaspoons each). Broil, 1 baking sheet at a time, until topping is golden brown, 1 to 2 minutes. Serve oysters with lemon wedges. 
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ROASTED OYSTERS RECIPE | FOOD NETWORK
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Instructions. Preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil. Place oysters in shell on prepared pan, and sprinkle with salt and next 2 ingredients. In a small saucepan, cook butter, vinegar, and garlic over medium heat until melted. Spoon over oysters, and top with bread crumbs. Bake for 15 minutes or until oysters just pull away from sides of shell.
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Place oysters in shell on prepared pan, and sprinkle with salt and next 2 ingredients. In a small saucepan, cook butter, vinegar, and garlic over medium heat until melted. Spoon over oysters, and top with bread crumbs. Bake for 15 minutes or until oysters just pull away from sides of shell. Garnish with thyme and lemon, if desired.
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Place cleaned oysters on grill - larger bowl side down. Close lid and roast for approximately 6-8 minutes until shells begin to open. Remove from grill. Using a shucking or paring knife & gloves, gently pry open shells. Run knife around shell, loosening meat, leaving oyster in shell, being careful not to spill any juices. Place on platter.
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19 OYSTER RECIPES THAT RIVAL EATING THEM RAW | BON APPÉTIT
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HOW TO ROAST OYSTERS - OVEN ROASTED OYSTERS RECIPE
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Feb 02, 2018 · Method. Prep. Grate the Romano cheese and set aside. Cut the butter into pieces, mash the roasted garlic and combine both with the parsley, lemon juice, Creole seasoning, and salt in a small saucepan. Cook over medium heat until the butter is no longer foaming and starts to brown a little, about 5 minutes. Shuck the oysters (see sidebar).
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