Best 7 Breaded Oysters With Spinach Recipes

BAKED SPINACH BUTTER OYSTERS

Steps:

• Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
• Combine ingredients.

OYSTERS WITH SPINACH AND LEMON SAUCE

Steps:

• Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
• In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
• Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
• Whisk in the lemon juice, then season with salt and pepper.
• Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
• Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
• Serve immediately.

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS

Steps:

• Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
• In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
• Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

OYSTERS ROCKEFELLER

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.,

OYSTER, BREAD AND SPINACH STUFFING

Steps:

• Preheat oven to 350 degrees.
• Cut off and discard ends of the baguettes. Cut loaves, including the crust, into 3/4-inch cubes. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
• In large skillet, heat chicken stock until it simmers. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked. Transfer oysters to a bowl. Drain off and reserve poaching liquid.
• In the same skillet, cook bacon until crisp. Drain on paper towels. Leave bacon fat in the pan. Add diced onions, parnsips, salsify and celery. Cook, stirring, over medium heat until almost tender.
• Cut spinach into large pieces. Add to vegetables in skillet and cook, stirring, until wilted. Remove from heat, and add reserved oysters and bacon. (If cooking in advance, cover and refrigerate overnight.)
• When ready to cook, preheat oven to 350 degrees. Mix thyme, parsley, eggs and butter in a bowl. Add reserved bread cubes, and mix well. Add enough reserved poaching liquid to moisten well. Season with salt, pepper and cayenne pepper to taste.
• Transfer to 9-by-12-inch greased, shallow casserole. Bake, uncovered, for 35 to 40 minutes, until heated through.

BAKED OYSTERS WITH SPINACH AND CHAMPAGNE BEURRE BLANC

Steps:

• Pour salt into a rimmed baking sheet. Nestle oyster shells in the salt; set aside.
• Bring cream to a boil in a saucepan. Reduce to simmer; cook until reduced by half. Remove from heat; set aside.
• Meanwhile, place champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.
• Remove pan from heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add 1/2 cup oyster liquor to the sauce, and season with salt and white pepper. Keep warm.
• If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach).
• Preheat broiler with rack 5 inches from the heat source. Divide spinach equally among the shells. Top with a shucked oyster. Spoon on enough sauce to cover the oyster, about 1 tablespoon per shell. Place under the broiler until sauce bubbles and edges of oysters start to curl, about 1 minute. Garnish with chives, and serve.