Best Broiled Oysters Recipes

BROILED OYSTERS

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.

BROILED OYSTERS WITH GARLIC BREADCRUMBS

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.

BROILED OYSTERS

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.

BROILED OYSTERS WITH HAZELNUT PESTO

Steps:

• Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 1/2 teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 1/2 minutes. Place 3 oysters on each plate and serve.

BROILED OYSTERS WITH SALSA

Steps:

• Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds. Rinse under cool water, and remove skins. Halve tomatoes, discarding pulp and seeds, and cut into 1/8-inch dice; there should be about 3/4 cup.
• Line a serving platter with a layer of rock salt, and set aside.
• In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro. Season with salt to taste.
• Preheat broiler with rack 6 inches under heating element. Place oysters in broiling pan, and broil 1 minute. Transfer to prepared platter. Top each oyster with small spoonful of salsa, and dab of sour cream. Garnish platter with sprinkling of cilantro, and serve immediately.

BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM

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.

DRAGO'S CHAR-BROILED OYSTERS

Steps:

• 1. Mix butter or margarine with pepper and garlic. 2. Heat up a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon seasoned butter over the oysters. then sprinkle a touch of grated cheese and parsley on top. Oysters are done when the sides puff up. Serves six.

BROILED OYSTERS, GUAYMAS STYLE

Steps:

• 1. To shuck the oysters, hold each oyster upside down, using a potholder to protect the holding hand. Put the tip of an oyster knife near the hinge and between the shells and press the knife-holding hand down to separate the shells. Once the shell is opened, slide the knife along the top shell to cut connector muscle. Remove top shell. Then slide knife under the oyster and it will come free. Leave the oysters in the bottom shell, and pour the oyster liquid into a bowl and reserve. Discard the top shells. Put the oysters in their shell on a large baking sheet. 2. Preheat the oven broiler. In a small skillet, heat the oil over medium heat and cook the onion and garlic until softened, 3 to 4 minutes. Remove the pan from the heat. Stir in the reserved oyster liquid, lime juice, Maggi, red pepper, and salt. Spoon about 1 teaspoon of the mixture over the oysters and run under the broiler until the edges of the oysters begin to curl, 2 to 3 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROILED OYSTERS WITH GARLIC BREADCRUMBS

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 oysters. Broil until crumbs are golden, about 3 minutes. Transfer to plates and serve with lemon wedges.