Broiled Oysters Recipes

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BROILED OYSTERS

These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!

Provided by Derf2440

Categories     Canadian

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8



Broiled Oysters image

Steps:

  • Drain oysters or shuck and save deep shell side.
  • Place drained oysters in a shallow buttered pan.
  • Or place shucked oysters on shell with some of saved liquor.
  • Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
  • Pour mixture over oysters, either panned or shucked.
  • If doing on half shell, place them on a cookie sheet.
  • Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
  • Serve immediately, with parsley sprinkled over and lemon slices.
  • Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
  • Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.

Nutrition Facts :

oyster
melted butter
Worcestershire sauce
salt
cayenne pepper
paprika
parsley (optional)
lemon slice

CHARBROILED OYSTERS

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8



Charbroiled Oysters image

Steps:

  • Mix the butter with the garlic, pepper and oregano.
  • Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
  • The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

2 pounds butter, softened
1/2 cup finely chopped fresh garlic
1 tablespoon black pepper
1 teaspoon dried oregano
6 dozen oysters on the half shell
1 cup grated mixed Parmesan and Romano
3 tablespoons chopped fresh parsley
Hot French bread, for serving

GRILLED OYSTERS

Provided by Food Network

Categories     appetizer

Time 1h11m

Yield 6 to 8 servings

Number Of Ingredients 10



Grilled Oysters image

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

BROILED OYSTERS

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9



Broiled Oysters image

Steps:

  • Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
  • Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.

2 tablespoons coarsely chopped fresh flat-leaf parsley
4 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons coarsely chopped fresh oregano
1/8 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons champagne vinegar
2 dozen shucked fresh oysters
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 12



Broiled Oysters with Celery Cream and Virginia Ham image

Steps:

  • Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells.
  • In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley, lemon zest, and juice. Bring to a boil and let reduce by 1/8. Strain through a fine sieve and return the cream mixture to the saucepan. Add the finely diced celery and ham and bring to a boil. Add the black pepper and check for saltiness, as the ham will add a great deal of salt to the mixture. If it is too salty, (hams will vary in saltiness) add a little more cream. Keep warm.
  • Drain the celery root, and, in another saucepan, add the celery root. Cover with fresh, salted water and bring to a boil. Cook until tender and drain. In a food processor, add the celery root, butter, and remaining cream, and puree.
  • Preheat the broiler. Place a 1/2 teaspoon of the celery root puree into each of the oyster shells, top with an oyster, and spoon the celery ham cream over the oysters. Place the filled oysters on bed of sea salt on a sheet pan and broil in the oven for about 5 minutes or until browning and bubbly. Serve at once.

36 Atlantic oysters, preferably Chinquoteague, or any medium large, fresh variety
8 ounces heavy cream, plus 4 ounces
1/2 teaspoon celery seed
2 bay leaves
1/2 bunch flat-leaf parsley, leaves picked and coarsely chopped
2 lemons, zested and juiced
3 stalks celery, finely diced
2 to 3 ounces Virginia ham, diced finely
Freshly ground black pepper
1 large celery root, peeled and diced and kept in acidulated water
2 ounces unsalted butter
Sea Salt

GRILLED OYSTERS WITH LEMON GARLIC BUTTER

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10



Grilled Oysters with Lemon Garlic Butter image

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

CHAR-GRILLED OYSTERS

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13



Char-Grilled Oysters image

Steps:

  • For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
  • For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
  • For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
  • Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
  • Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
  • Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
  • Serve with grilled bread to soak up the juices and butter!

2 cups grated Parmesan cheese
1 cup grated mozzarella cheese
2 tablespoons granulated garlic
2 lemons, zested and juiced
1 bunch Italian parsley, chopped
1 stick unsalted butter
1 cup fresh lemon juice
1/2 cup hot sauce, such as the Louisiana brand
1/2 cup Worcestershire sauce
1/4 cup chopped garlic
2 tablespoons granulated garlic
24 oysters, shucked on the half shell
1 loaf Italian bread, sliced and charred on the grill

BROILED OYSTERS WITH GARLIC BREADCRUMBS

Provided by Mary O'Callaghan

Categories     Garlic     Shellfish     Appetizer     Broil     Cocktail Party     Dinner     Seafood     Oyster     Party     Breadcrumbs     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 6



Broiled Oysters with Garlic Breadcrumbs image

Steps:

  • Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.
  • Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

1/2 cup fresh breadcrumbs made from crustless white bread
2 1/2 tablespoons unsalted butter
1/2 small garlic clove, pressed
1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
12 oysters, freshly shucked and reserved on half shell with juices
Lemon wedges

CHARBROILED OYSTERS

This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting

Provided by NovemberSong

Categories     Cajun

Time 12m

Yield 5-10 serving(s)

Number Of Ingredients 6



Charbroiled Oysters image

Steps:

  • On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
  • Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.

Nutrition Facts : Calories 467, Fat 47.1, SaturatedFat 8.3, Cholesterol 30, Sodium 599.7, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 6.6

1/2 dozen louisiana oyster
parmesan cheese
romano cheese
10 ounces melted margarine or 10 ounces butter
1 tablespoon white pepper or 1 tablespoon garlic granules
3 tablespoons minced garlic

BROILED OYSTERS ON TOAST

Oysters were, and are, not only stuffed in loaves, but served, more simply, on top of toast. The name of at least one of the oysters-on-toast dishes is "angels on horseback." From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Very Low Carbs

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8



Broiled Oysters on Toast image

Steps:

  • Wipe oysters dry, dip and butter seasoned with salt and cayenne.
  • Roll in crumbs and broil under moderate heat until golden brown.
  • Arrange on toast, pour remaining butter over the top, and garnish.

Nutrition Facts : Calories 925.4, Fat 56.5, SaturatedFat 31.5, Cholesterol 272, Sodium 1539.7, Carbohydrate 66.2, Fiber 2.8, Sugar 4.4, Protein 37.5

12 large oysters
1/2 cup butter, melted
1/4 teaspoon salt
1 dash cayenne
2/3 cup breadcrumbs
4 slices bread, toasted and buttered (hot)
parsley (for garnish)
lemon wedge (for garnish)

CHARBROILED OYSTERS FROM DRAGOS

From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)

Provided by riffraff

Categories     Cajun

Time 18m

Yield 8 serving(s)

Number Of Ingredients 7



Charbroiled Oysters from Dragos image

Steps:

  • Heat the grill to med-high.
  • Melt butter with garlic and pepper in a large skillet.
  • Mix Parmagiano and Romano cheeses in a small bowl.
  • Spoon some of the melted butter mixture onto each oyster.
  • Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
  • Place oysters on the grill.
  • Grill oysters until they are hot, bubbly and puffed, about 8 minutes.

Nutrition Facts : Calories 383.7, Fat 28.6, SaturatedFat 16.1, Cholesterol 163.8, Sodium 425.7, Carbohydrate 11.1, Fiber 0.2, Sugar 0.1, Protein 20.6

32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

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