Best Baked Belon Oysters In Seaweed Butter 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.

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE

Steps:

• Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
• Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
• To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
• Stir butter into reserved vinegar mixture. Spoon over oysters.

BAKED BELON OYSTERS IN SEAWEED BUTTER

Steps:

• Make the seaweed butter: Heat oven to 250 degrees. Place the nori on a baking sheet and bake until crisp and fragrant, about 15 minutes. Break into pieces and grind to a powder using a spice grinder or mortar and pestle. Transfer to a mixing bowl and add the butter, lemon zest, lemon juice, salt and pepper. Mix until thoroughly blended.
• On a sheet of parchment paper or plastic wrap, shape mixture into a small log about 1 1/2 inches in diameter. Roll up, seal the ends and chill until firm. May be refrigerated for 1 week or frozen for up to 1 month.
• Prepare the oysters: Heat a broiler, with a rack about 6 inches below heat. Place the wakame in a small bowl of hot water until rehydrated, about 10 minutes, then cut into 12 tiny squares; set aside. In a small skillet, toss the bread crumbs with the olive oil. Place over medium heat and stir until toasted, 2 to 3 minutes; remove from heat and set aside.
• Arrange oysters on a rimmed baking sheet. Top each with a small knob (about 1/2 teaspoon) of seaweed butter and 1 teaspoon of the toasted bread crumbs. Place under broiler until warmed through and butter is bubbling, about 2 minutes. Carefully (shells will be hot) transfer to a serving platter, and garnish each oyster with a squeeze of lemon, a bit of radish and a square of wakame. Serve hot.