Best Stuffed Oysters Recipes

STUFFED OYSTERS

Steps:

• Combine the cheese, green onions,bell pepper, butter, garlic, lemon juice, soy sauce, sugar or honey, salt and pepper in a medium bowl; and stir to evenly blend.
• Preheat the broiler.
• Shuck the oysters, setting the cupped bottom shell in a shallow baking dish.
• Put an oyster in each shell and top with a generous tablespoon of the stuffing.
• Broil the oysters about 4 inches from the element until heated through and golden brown, about 8 minutes.

GRILLED STUFFED OYSTERS

Steps:

• Preheat a grill for high heat.
• Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.

LAMB STUFFED WITH OYSTERS

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, mix the bread crumbs, egg yolks, anchovies, onions, salt, pepper, thyme, savory, nutmeg and oysters. In the bowl of a food processor, mince the ingredients and slowly add the eggs to make a paste.
• Spread oyster paste over the inside of the leg of lamb. Roll and tie the lamb, and bake 2 hours and 15 minutes, or until internal temperature is 150 degrees on meat thermometer.

STUFFED SPINACH OYSTERS

Steps:

• Preheat the broiler for 10 minutes.
• Line a rimmed baking sheet with foil.
• Add the mayonnaise, soup mix, and cheeses to a small mixing bowl; stir until well blended.
• Put the oysters on the baking sheet.
• Loosen them from their shells with a small knife.
• Sprinkle a dash or two of the Tabasco sauce over each oyster.
• Top the oyster with a tablespoon of the cheese mixture.
• Broil the oysters for about 4 minutes or until the cheese is golden brown.
• Serve immediately.

EGGPLANT STUFFED WITH OYSTERS

Steps:

• Slice side off eggplant lengthwise. Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its top and refrigerate until time to stuff.
• Preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. 3. Melt butter in heavy skillet over medium heat. With the lid on, braise until soft these chopped items: cubed eggplant pulp, sliced mushrooms, chopped celery and onion.
• Add drained oysters, pimientos, dried-out bread, which you have torn into small pieces, and parsley to the above. (For an easy method of chopping parsley, try using kitchen shears instead of a knife.) Stir.
• Beat eggs until lemon colored and add to the above. Turn heat to low and continue cooking for five minutes, stirring constantly. Remove from fire and salt to taste.
• Remove eggplant from refrigerator and discard the small covering slice. Stuff loosely into eggplant the sauteed vegetables and oysters. Place one inch of water in the bottom of an oven-to-table baking dish. Cover tightly, bake 45 minutes or until tender.