Best 6 Oysters With Spinach And Lemon Sauce Recipes
Indulge in the delightful symphony of flavors with our exquisite Oysters with Spinach and Lemon Sauce recipe. This culinary masterpiece combines the briny sweetness of oysters with the earthy notes of spinach, all enveloped in a vibrant lemon sauce that elevates the dish to a new level of sophistication. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with Lemon-Dill Dressing that provides a light and tangy contrast, and a decadent Chocolate Mousse that serves as a sweet and satisfying ending to your meal. Each recipe is carefully crafted to tantalize your taste buds and create a memorable dining experience. So, embark on this culinary journey and savor the harmonious blend of flavors that await you.
Here are our top 6 tried and tested recipes!
OYSTERS ROCKEFELLER
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
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
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.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
OYSTERS WITH SPINACH AND LEMON SAUCE
Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 30m
Yield 12 oysters
Number Of Ingredients 5
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.
Nutrition Facts : Calories 126.8, Fat 10.7, SaturatedFat 6.3, Cholesterol 52.2, Sodium 57, Carbohydrate 3, Sugar 0.1, Protein 5
GRILLED OYSTERS WITH LEMON BUTTER
This is a simple version of what they call an Oyster Roast in the Carolina low country. You just put some nice plump oysters over a hot fire and when they pop open, you spoon over a little lemon butter and serve them immediately. A friend of mine, Tim Gilchrist, invented a special tool he calls a "Great Grate" which holds the oysters upright and allows you to pick up the grate instead of the individual oysters. It's really a very special tool. They are made in various sizes that can hold 6 to 30 oysters. The grate can also be used for clams. Great Grates can be purchased on line at www.greatgrate.com or by calling Great Grate at 877-768-5766. You can use any medium to large plump oysters for this recipe, but I like to use wild oysters like blue points; fancy half-shell oysters are expensive and some of their nuances are lost in the cooking. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier. You will also need a 1-quart saucepan, a wooden spoon, and a whisk to make the sauce.
Provided by Food Network
Categories dessert
Yield Serves 4 to 6 as an appetizer
Number Of Ingredients 6
Steps:
- Preheat grill or Great Grate over medium heat.
- Scrub and rinse the oysters. Keep refrigerated until ready to grill.
- To make the sauce: Pour the cream into a 1-quart saucepan and cook over low heat, whisking occasionally to prevent the cream from boiling over, until the volume is reduced by half, about 8 minutes. Increase the heat to medium and add the butter, 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Add the lemon juice and simmer briefly. Remove the saucepan from the heat. Add the chervil or parsley and season, to taste, with salt and pepper. Keep the sauce warm until ready to serve.
- Set up the oysters on the grill with the cup side down (and flat side up) or place them directly on the grill in the same fashion. Cook the oysters without turning them.
- As soon as the oysters pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) lined with a bed rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each oyster and serve immediately.
STEAMED SPINACH WITH SOY AND OYSTER SAUCE
Make and share this Steamed Spinach With Soy and Oyster Sauce recipe from Food.com.
Provided by English_Rose
Categories Spinach
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put the spinach leaves on a plate inside a bamboo steamer and place over a wok of boiling water. Cover with a lid and steam for 1-2 minutes.
- Season the steamed leaves with oyster sauce and light soy sauce, and serve straight away.
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING
This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley-and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you'll make again and again-it's delicious on just about any mix of greens.
Yield makes 4 servings
Number Of Ingredients 18
Steps:
- Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
- Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
- For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.
Tips:
- To ensure the freshness of your oysters, purchase them from a reputable seafood market or directly from a fisherman. Live oysters should be tightly closed and have a briny, oceanic aroma. Avoid any oysters with cracked or damaged shells.
- When shucking oysters, use a sturdy oyster knife and protect your hand with a thick towel or glove. Insert the knife into the hinge of the oyster and twist it gently to pry open the shell. Be careful not to spill any of the oyster's liquor, as it is full of flavor.
- If you are using frozen spinach, thaw it completely before adding it to the sauce. This will help to prevent the sauce from becoming watery.
- To make a smooth and creamy sauce, blend the spinach, lemon juice, and cream together until well combined. You can also use a food processor for this step.
- When cooking the oysters, be careful not to overcook them. Oysters are best when they are cooked just until they are opaque and tender. Overcooked oysters will become tough and chewy.
- Serve the oysters immediately with the spinach and lemon sauce. You can garnish the dish with fresh herbs, such as parsley or chives.
Conclusion:
This Oysters with Spinach and Lemon Sauce recipe is a delicious and elegant dish that is perfect for a special occasion. The oysters are cooked to perfection and the spinach and lemon sauce is creamy and flavorful. This dish is sure to impress your guests and leave them wanting more. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a memorable meal.
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