Oyster Recipes

Baked Oysters

What’s in it: 

4 big shell-on oysters
3 cloves garlic, finely chopped
1 tbsp chopped parsley leaves
Melted butter
Salt to taste
Paprika to taste
Lemon wedges (optional)

How to make it: 

Shuck the oysters and set aside. Heat the oven to 375 degree F.Top the oysters with the chopped garlic, parsley leaves, and season with salt and paprika (to taste). Add some melted butter in each oyster .Bake the oysters in the oven for 20 minutes. Transfer out and serve immediately. You can add a squirt of lemon juice before eating (optional).

Oyster Motoyaki

What’s in it:
White Onion: 1
Garlic: 2
Fresh Oysters: 4
Mushrooms: 4
Fresh Cilantro: 1/4 cup
Coconut Flour: 1 tsp
Milk: 1/4 cup
Mozzarella Cheese: 1/4 cup
Oil: 1 tbsp
Salt
Pepper

How to make it:
Preheat the oven to 375 F.  Slice the onion and saute them until golden, add the chopped garlic, salt, pepper and saute for another 2 minutes. Add the mushrooms and fry until half cooked. Add the cilantro, flour and slowly whisk in the milk, let everything thicken up a bit. Cover the top of the oysters with the sauce, top it up with the cheese.  Put in the oven for 20 minutes until the cheese melts.

Spinach, Tomato, Balsamic Oysters

How to make it: 
24 Malpeque Oysters
1 Ripe Tomato (coarsely chopped)
12 oz Spinach (stems removed)
1 oz White Wine
3 tbsp Fresh Basil (chopped)
1 tbsp Balsamic Vinegar
1 tbsp Olive Oil
1 tbsp Shallots (minced)
½ tbsp Garlic (minced)
to taste Salt and Fresh Cracked
Black Pepper

How to make it:
Preheat oven to 400 F.  Shuck all of the oysters and then strain and reserve the Oyster Liquor. Place the empty shell bottoms on a sheet pan that is lined with crumpled foil in a way that the foil will provide support for the shell and the juice will not run out of the shell.  Sauté the shallots and garlic in olive oil over medium heat in a sauté pan until they are translucent. Deglaze with white wine. Add the Oyster Liquor and the spinach. Steam the spinach for one minute. Place some cooked spinach in the bottom of each oyster shell and place one oyster on top of the spinach in each oyster shell. Place ½ tbsp of the juice that is left from steaming the spinach into each shell.  Top each oyster with some chopped tomato, some fresh basil and a drizzle of balsamic vinegar. Season each oyster with salt and fresh cracked black pepper.  Place the sheet pan of oysters in a preheated oven at 375 F for approximately 4-6 minutes.

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