Best Maria Callas Oysters Recipes
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
BAKED OYSTERS ITALIAN-STYLE WITH CIABATTA CROUTON
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
- For the oysters: Preheat oven to 400 degrees F.
- Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
- To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.
OYSTERS MORNAY
I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes. I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn't believe she had been missing out on something so good for so long.
Provided by The Flying Chef
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prep time is for oysters already halved.
- Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.
- Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.
- Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.).
- Grill Oysters until browned and bubbling.
BAKED OYSTERS
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
- In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
- Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.
MARIA CALLAS' OYSTERS
Number Of Ingredients 7
Steps:
- Open oysters and remove the muscles from the shell. Save prettier halves of shells for serving. Wash oysters. Add lemon juice, 3/4 of chopped parsley and some pepper. Marinate in the fridge for 15 minutes. Using a fork, lightly beat egg yolk with a little salt and 3 Tbsp cold water, stir in flour and let rest in the fridge for 10 minutes. Pour the batter over marinated oysters and gently stir. In the meantime heat oil in a deep pan for deep frying. Fry oysters only a little so the batter becomes crunchy (that's only a minute or even less), then drain on a paper towel. Try to avoid overcooking. Oysters are meant to be eaten raw, or almost raw. Serve inside the shells with thin slices of lemon, parsley and freshly ground black pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love