BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER
Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like
Provided by Rosie Birkett
Categories Snack, Starter
Time 40m
Number Of Ingredients 10
Steps:
- In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
- Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
- Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.
Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
ROCKIN' OYSTERS ROCKEFELLER
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'
Provided by Cassandra Kennedy
Categories Appetizers and Snacks Seafood
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
- Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
- Bake until golden and bubbly, approximately 8 to 10 minutes.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 652.2 mg, Sugar 1.7 g
HOW TO GRILL OYSTERS
SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill.
Provided by januarybride
Categories Healthy
Time 6m
Yield 2 dozen, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
- Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
- Place the oysters on the grate with the deeper shell down to hold in the juices.
- Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
- Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.
Nutrition Facts : Calories 243, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 318, Carbohydrate 14.8, Protein 28.4
BARBECUED OYSTERS
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
- Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
- Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
- Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.
BBQ OYSTERS WITH GINGER
I adapted this from a recipe I found on a fishing site. Originally it involved steaming the oysters and preparing the sauce seperately, but I don't see any point in extra washing up when the oysters already have their own little cooking vessel attached! I also adjusted some quantities that seemed a little high in the original recipe.
Provided by Peter J
Categories Australian
Time 15m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 6
Steps:
- Shuck oysters retaining lower half of shell.
- Mix all other ingredients in a small mixing bowl and top over each oyster.
- Cook over medium BBQ grill (preferably with hood down) around 10 minutes or until butter has melted and things are bubbling away.
Nutrition Facts : Calories 475.4, Fat 30.3, SaturatedFat 16.2, Cholesterol 211, Sodium 485.9, Carbohydrate 21, Fiber 1.1, Sugar 0.5, Protein 29.6
FIRE ROASTED OYSTERS
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 40m
Yield 12 oysters
Number Of Ingredients 20
Steps:
- For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
- In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
- For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
- Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
- Preheat a grill to medium heat.
- Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
- Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
- To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.
BBQ SALAMI OYSTERS
A little bit like Oysters Kilpatrick with salami instead of bacon. Use your favorite variety of salami.
Provided by Peter J
Categories Australian
Time 7m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Dice salami into cubes and place equal amounts over each oyster.
- Place half a teaspoon of worcestershire over each oyster.
- Barbecue over medium grill until oysters begin to curl.
Nutrition Facts : Calories 59.6, Fat 2.6, SaturatedFat 0.9, Cholesterol 29.7, Sodium 156.8, Carbohydrate 3.1, Sugar 0.4, Protein 5.6
BBQ OYSTERS AND OLIVES
Nice and different way to prepare freshly shucked oysters on the BBQ. The quantities below are what I used but just do it to taste depending on the size of the oysters and olives. It might be stating the obvious but you will need to be an oyster / olive lover to enjoy this.
Provided by Peter J
Categories Australian
Time 20m
Yield 6 oysters, 2 serving(s)
Number Of Ingredients 4
Steps:
- Finely cut each olive into four slices and layer eight pieces over each oyster in the shell.
- Top with a teaspoon (or to taste / fill shell) of shredded mozzarella.
- Grind black pepper over the top to taste.
- Place over medium heat on BBQ grill plate and cook until cheese has melted and starts to bubble.
- Reduce heat and let it simmer around five minutes.
- Place on plate and let them sit a few minutes before serving.
Nutrition Facts : Calories 166.4, Fat 7.5, SaturatedFat 2, Cholesterol 80.5, Sodium 454.4, Carbohydrate 8.4, Fiber 0.6, Sugar 0.2, Protein 15.9
OYSTERS WITH SAUSAGE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Number Of Ingredients 3
Steps:
- Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams
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