Best Roasted Oysters With Parsley Butter On Toast Recipes

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ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER



Roasted Oysters with Garlic-Parsley Butter image

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, softened
1/4 cup roughly chopped fresh parsley
2 tablespoons minced shallots
1 1/2 teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
24 oysters (in the shell)
1 baguette, cut into 1/2-inch-thick slices

Steps:

  • Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
  • Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

BAKED PARMESAN OYSTERS



Baked Parmesan Oysters image

Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1 garlic clove, crushed
3/4 cup crushed cracker
2 tablespoons grated parmesan cheese
4 cups shucked oysters
1/4 cup sherry wine

Steps:

  • Preheat oven 375°F Oil a 13x9x2-inch baking dish.
  • In a small bowl, combine olive oil and garlic.
  • In another bowl, combine crackers and Parmesan cheese.
  • Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
  • Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
  • Bake for 12 to 15 minutes to brown.

Nutrition Facts : Calories 272.5, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.8, Sodium 183.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.7, Protein 11.6

EMPRESS LILY SAUTEED OYSTERS ON TOAST POINTS



Empress Lily Sauteed Oysters on Toast Points image

The Empress Lily is a refurbished steamboat that is permanently anchored in the Downtown Disney area at Walt Disney World. Years ago, the Empress Lily was an elegant restaurant inside of the steamboat. Now Fulton's Steakhouse has taken its place, but there are still a number of great recipes that came from the Empress Lily restaurant, and this is one of them.

Provided by TasteTester

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

6 slices firm good quality white bread, such as Pepperidge Farms
melted butter
1 pint fresh oyster (from seafood department of market)
1/2 cup flour
2 eggs, beaten
1 tablespoon water
1 cup dry breadcrumbs
2/3 cup butter
1 garlic clove, finely chopped
4 tablespoons freshly-squeezed lemon juice
1/4 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1/3 cup chablis
1/8 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

  • To make toast points:
  • Put oven rack in upper third of oven and preheat to 400 degrees F.
  • Remove crusts from 6 slices of bread and lightly butter one side with melted butter. Place bread slices, buttered sides up, in a large shallow baking pan and cook until golden brown around edges, 6-8 minutes. Be sure to check often to make sure toast isn't getting too dark. Transfer to a rack to cool.
  • When cool, cut each slice diagonally into 4 triangles. (Note: toast points can be made 1 day ahead and kept in an airtight container.).
  • To make sauteed oysters:.
  • Drain oysters and pick out any pieces of shell. Whisk the eggs and water in a small bowl. Dredge oysters in flour, dip them into the egg mixture, and then in crumbs. This may be done up to an hour in advance of cooking and kept refrigerated until ready to cook.
  • Heat butter in skillet and saute chopped garlic for 2-3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
  • Add lemon juice, worcestershire, tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley and serve.

Nutrition Facts : Calories 685.3, Fat 38.6, SaturatedFat 21.4, Cholesterol 243.8, Sodium 906.2, Carbohydrate 58.4, Fiber 2.7, Sugar 4.2, Protein 22.4

BAKED OYSTERS WITH BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA



Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

Make and share this Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia recipe from Food.com.

Provided by CJAY8248

Categories     European

Time 22m

Yield 24 oysters, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

Steps:

  • Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
  • In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
  • Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
  • Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
  • Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.

Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9

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