Best Broiled Oysters With Hazelnut Pesto Recipes

Broiled Oysters image

Provided by Derf2440

Categories Canadian

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

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 :

Hazelnut Pesto image

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper

Steps:

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

Broiled Oysters image

Provided by Martha Stewart

Number Of Ingredients 9

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

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 Hazelnut Pesto image

Yield Serves 10

Number Of Ingredients 9

1 1/2 cups (packed) fresh basil leaves
3/4 cup hazelnuts, toasted, husked (about 5 ounces)
1/4 cup plain dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup water
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/2 cup (1 stick) butter, room temperature
30 fresh oysters, shucked, shells reserved

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.