Best Oysters N Bacon Recipes

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OYSTER ROAST WITH BACON AND PARMESAN



Oyster Roast with Bacon and Parmesan image

This is a really nice dish that combines acid, salt, and aromatics. It's really decadent and is great for special occasions like Valentine's Day, an anniversary, or a date night. I know you're going to love it.

Provided by Justin Devillier

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 bunch of Swiss chard
1/2 teaspoon salt
6 Bacon, cooked, strips
1 cup unsalted butter
Lemon, juiced
2 Garlic cloves
1/2 cup grated Parmesan
1 tablespoon Fresh thyme
2 tablespoons Fresh chives, chopped
6 Fresh oysters in the shell
1 cup compound butter
Parmesan, grated, to finish

Steps:

  • Make the compound butter: Remove the inner stem of the chard leaves and roughly chop. In a skillet, heat two tablespoons of butter and saute the Swiss chard until wilted. Season with a pinch of salt. Set aside to cool. Finely chop the bacon and place in a bowl along with the butter. Add the lemon juice to the bacon/butter mixture. Finely chop the garlic and mix into the bacon/butter along with the Parmesan, thyme, and chives. Season with salt and pepper. Finely chop the chard and fold into the butter mixture. Taste and adjust the seasoning with salt and pepper. Set aside. (To store, form into a log, wrap in plastic and place in the refrigerator. Soften first before using on oysters).
  • Shuck the oysters: Using an oyster knife, locate the "keyhole" in the top of the oyster. Stick the tip of the knife into the keyhole and wiggle it until until the top releases. Wedge your finger along the side of the oyster (it won't hurt!), just to open it enough to run the knife along the edge. (This will keep the oyster from puncturing as it's opened.) Shuck the oysters, leaving the connector muscle attached, so they stay in place for baking.
  • Bake the oysters: Preheat oven to 450 degrees F. Fill a deep cast iron skillet halfway with sea salt or rock salt and place in the oven to come up to temperature. Pull the heated rock salt dish from the oven. Carefully place the oysters on the salt and dollop with a generous amount of the compound butter. Place in the oven for about 6-8 minutes, until the butter melts and the oysters are slightly curled. Finish with freshly grated Parmesan cheese and serve right out of the hot casserole.

ROASTED OYSTERS WITH WARM BACON VINAIGRETTE



Roasted Oysters with Warm Bacon Vinaigrette image

To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cups rock salt
12 medium oysters
3 slices bacon, finely diced
1/4 cup red onion, minced
1 teaspoon whole-grain mustard
1/3 cup red wine vinegar
1 bunch watercress, thick stems removed

Steps:

  • Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
  • Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
  • Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
  • Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

BAKED OYSTERS WITH BACON



Baked Oysters with Bacon image

Provided by Frank Stitt

Categories     Herb     Bake     Bacon     Oyster     Leek     Spinach     Fall     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 22

For stuffing
1/4 cup kosher salt
2 (10-ounce) bags fresh spinach, coarse stems discarded
2 leeks (white and pale green parts only), quartered lengthwise and thinly sliced crosswise
1 tablespoon olive oil
3 ounces slab or thick-sliced bacon, cut into 1/4-inch dice
1 shallot, quartered lengthwise and thinly sliced crosswise
1 garlic clove, minced
1 day-old baguette, crust discarded and bread coarsely ground in a food processor (2 cups)
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Finely grated zest and juice of 1 medium lemon
3/4 teaspoon fine sea salt, or to taste
Rounded 1/4 teaspoon white pepper, or to taste
Pinch of freshly grated nutmeg, or to taste
1 stick (1/2 cup) unsalted butter, melted
For oysters
About 10 cups rock or kosher salt for baking and serving (3 pounds)
40 oysters on the half shell
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 500°F.
  • Make stuffing:
  • Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
  • Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
  • Bake oysters:
  • Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
  • Serve warm oysters in shells on plates lined with rock salt.

BAKED OYSTERS AND BACON



Baked Oysters and Bacon image

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

24 oysters
6 slices bacon
salt and pepper
1 tablespoon parsley, minced

Steps:

  • Preheat oven to 500°F.
  • Open shells; remove from shells and drain.
  • Place each oyster on a half shell with a small piece of bacon on top.
  • Sprinkle with salt, pepper and parsley.
  • Bake for 10 minutes; serve at once in the shells.

Nutrition Facts : Calories 399.1, Fat 22.2, SaturatedFat 6.6, Cholesterol 173.1, Sodium 601.8, Carbohydrate 15.1, Protein 32.3

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