Best 3 Oysters Au Gratin Recipes

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

OYSTER GRATIN

Steps:

• Preheat oven to 400°F.
• In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
• Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
• Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
• For an alternate presentation, oysters can be topped with pureé and baked in their shells.

OYSTERS AU GRATIN

Steps:

• Thoroughly clean, by scrubbing the shells with a scrub brush under cold running water. Using an oyster knife, insert the tip between shells, twisting to pry open. With blade, separate the top shell and muscle. Remove and discard the top shell. Slide knife under oyster to sever the muscle from the bottom shell. Rinse oyster, discarding any bits of shell. Place oysters in rinsed and dried bottom shell halves.
• For sauce, in a small saucepan cook onion in the 1 tablespoon hot margarine till tender. Stir in flour. Add clam juice. Cook and stir till thickened and bubbly. Remove from heat. Stir in the 2 tablespoons cheese. Combine bread crumbs, the 1/4 cup cheese, the 2 tablespoons melted margarine, cilantro, and dash bottled hot pepper sauce.
• Spoon a scant tablespoon of the sauce over each oyster; sprinkle 1 teaspoon of the crumb mixture atop. Line a shallow pan with rock salt to a depth of 1/2-inch. (Or, use crumbled foil to keep shells from tipping.) Arrange oysters atop salt or crumbled foil.
• Bake in a 450 degree oven about 10 minutes or till heated through.
• Nutrition ifnormation per appetizer serving: 215 calories, 12 grams protein, 12 grams carbohydrate. 13 grams fat, 46 milligrams cholesterol, 607 milligrams sodium, 123 milligrams potassium, 0 grams dietary fiber. U.S.RDA: 13% fitamin A, 36% vitamin C, 10% thiamine, 12% riboflavin, 11% niacin, 21% calcium, 24% iron.