Best 3 Open Faced Oysters Recipes
**Indulge in a Symphony of Flavors: Open-Faced Oysters with Three Delectable Recipes**
Prepare to tantalize your taste buds with a culinary journey into the realm of open-faced oysters, where the briny essence of the sea harmonizes with a symphony of flavors. This article presents three distinct recipes that showcase the versatility of this classic dish, each offering a unique interpretation that will leave you craving for more.
**1. Rockefeller Oysters:** Embark on a culinary expedition to New Orleans with this iconic recipe. Succulent oysters are adorned with a rich and creamy spinach mixture, complemented by the subtle heat of cayenne pepper and the savory depth of bacon. Parmesan cheese adds a golden touch, while Pernod lends an anise-infused elegance.
**2. Grilled Oysters with Garlic Butter:** Simplicity meets perfection in this recipe, where plump oysters are grilled to perfection and bathed in a luscious garlic butter sauce. The aromatic blend of garlic, parsley, and lemon zest elevates the natural brininess of the oysters, creating a harmonious balance of flavors.
**3. Oysters with Champagne Mignonette:** Experience the effervescent delight of this classic French preparation. Fresh oysters are presented on a bed of crushed ice, accompanied by a zesty mignonette sauce made with champagne vinegar, shallots, and black pepper. The result is a refreshing and elegant appetizer that embodies the essence of coastal cuisine.
Whether you prefer the decadent richness of Rockefeller oysters, the rustic charm of grilled oysters with garlic butter, or the clean, briny elegance of oysters with champagne mignonette, this article has a recipe that will satisfy your cravings. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that celebrates the beauty of open-faced oysters.
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
25 BEST OYSTER RECIPE COLLECTION
Bring a little gourmet goodness home with these quick and delicious oyster recipes. They may be a luxury, but they're also surprisingly easy to prepare.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
OVEN-ROASTED OYSTERS
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
Categories appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
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.
Tips:
- Choose the freshest oysters possible. Fresh oysters should have a briny, salty smell and their shells should be tightly closed. Avoid any oysters that have a foul odor or have shells that are cracked or damaged.
- Shuck the oysters carefully. Use a sharp knife to pry open the oyster shells. Be careful not to cut yourself on the oyster shells.
- Rinse the oysters thoroughly. Rinse the oysters under cold water to remove any grit or debris.
- Prepare the toppings ahead of time. This will make assembly of the open-faced oysters much easier.
- Serve the open-faced oysters immediately. Oysters are best enjoyed when they are fresh and cold.
Conclusion:
Open-faced oysters are a delicious and easy-to-prepare appetizer or main course. With a variety of toppings to choose from, there is an open-faced oyster recipe to suit everyone's taste. So next time you're looking for a seafood dish that is both elegant and delicious, give open-faced oysters a try.
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