You will surely love preparing as well as gorging upon the delicious Oysters Rockefeller dish. Here are the ingredients and method to prepare this tasty seafood dish.

Ingredients:

• 12 Oysters
• 2 ounces Absinthe
• 2 cups Baby Spinach
• ¼ cup St. Andre Cheese, grated
• 2 cloves Garlic, minced finely
• 4 tbsp Fennel Root, finely chopped
• 2 tbsp Shallots, finely minced
• 1 tbsp Butter
• 1 tbsp Olive Oil
• Sea Salt and fresh Ground Black Pepper to taste

Method:

In order to prepare Oysters Rockefeller, you will first need to open the oysters and discard the top shell while arranging the oysters on a cookie sheet. Now, heat butter and olive oil in a sauté pan and add in it shallots, fennel root, garlic and sauce it over medium low heat for about 5 minutes.

Next step is to add Absinthe, salt and pepper while stirring the mixture continuously. Now, place the spinach in pan and cook for about 2 minutes. Once, this is done, divide the spinach mixture evenly among 12 oysters and top each oyster with 1 tsp St. Andre Cheese. It’s now time to bake the oysters in a preheated 375 degrees F oven for 5 minutes.

Your Oysters Rockefeller dish is now ready to be served hot with lemon wedges on the side.

Ingredients:

16 Whole Live Oysters

2 cloves Garlic, finely minced

Cracked Black Pepper to taste

3 tbsp Unsalted Butter

3 tbsp Extra Virgin Olive Oil

1 tbsp Finely Minced Parsley

1 tsp Lemon Juice

½ tsp Chili Pepper Flakes

¼ tsp Salt

Method:

In order to prepare Grilled Oysters, you first need to heat a small sauce pan and add olive oil along with butter in it. After this, add garlic and sauté until it is fragrant for about 30 seconds. Now, add in it lemon juice, chili pepper flakes, pepper, salt and parsley and turn off the heat.

Next step is to grill the oysters by placing them directly on the grill grates. Use BBQ gloves to handle the oysters while grilling. When the oysters are grilled, you need to shuck the oysters and spoon a little sauce on them and place the oysters on a hot preheated grill plate.

Your oysters when grilled are ready to be served. The ingredients mentioned in this recipe are sufficient to be served to 4 to 6 people at a time.

Want to try out a new oyster recipe? Then, try making the soup that I made recently. Yes, I am talking about the Potato and Oyster Soup Recipe, which is easy to prepare and won’t fail to satiate your taste buds.

Ingredients:

18 oysters

4 cups vegetable or chicken stock

2 cup white wine

1 cup heavy cream

½ cup flour

4 tbsp butter

1 leek

2 shallots sliced

2 large Yukon Gold Potatoes

6 cloves garlic chopped

Method:

To make Potato and Oyster Soup, you first need to sauté 1 shallot and 3 garlic cloves with 2 tbsp butter in a pan. After this, add white wine in it and reduce the flame by 2/3. Then, set it aside for a while.

Now, peel and dice the potatoes in small pieces. Also, slice leeks for this soup. Then, sauté potatoes along with leek and the remaining shallots, garlic and 2 tbsp butter. Once, this is done, add in it the wine reduction and stock and cook on low flame for 15 minutes.

Next step is to blend the mixture with a blender. Then, strain the prepared mixture with a fine strainer and pour back to the pan. After this, add cream and cook on medium heat and season it with salt and pepper according to taste.

Now, wrap shucked oysters in flour and pan fry then in vegetable oil until they are golden brown. Finally, serve the prepared soup in soup bowls with oysters as topping.

Ingredients:

Smoked Oysters – 3ounces

Mushroom Soup – 14 ounces

Thick and fresh cream – 1 cup or 250ml

Dry Sherry – 3 ½ tablespoon

Finely chopped parsley – 2 tablespoon

Black pepper freshly grounded

Method:

Heat the mushroom soup stirring occasionally. Make sure that you do not bring it to boil.

Add to it sherry and cream. Now halve the oysters and put in the soup.

Heat again while stirring in between.

Pour the soup equally in warmed soup bowls.

Garnish it with black pepper and parsley.

Serve it with brown bread slices.

The recipe serves 4 people.

Ingredients

6 oysters in half shell

1/ 3 bottle of the Kewpei Mayonnaise

1 tablespoon sugar

1 tablespoon miso

1 egg yolk

Salt & pepper for sprinkle

Chopped Onion & Mushroom

Method

Keep oysters to a side.

Mix well all the other ingredients to make it a thick pasty sauce.

Now, steam oysters until the oysters open up.

Then, discard the top shell and pour inside the mixed sauce on the meat.

Now, preheat oven at 400F.

Bake the oysters for about 20 minutes till they are golden brown from the top.

You can optionally garnish the dish with seaweed or spinach before serving.

Ingredients

1/ 2 cup melted butter

1/ 2 cup bread crumbs

1/ 4 cup oyster liquid

2 tablespoons milk

1 pint shucked oysters

25 buttery round crackers, crumbled

Ground black pepper to taste

Salt to taste

Method

First preheat your oven at 450 degrees F and grease a shallow baking dish.

Now, combine the breadcrumbs and cracker crumbs while adding melted butter.

Then, place a thin layer of the crumb mixture in the bottom of the prepared baking dish. After this layer the oysters over the crumbs and sprinkle salt and pepper according to taste.

Now, pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top.

Then, repeat the whole procedure again for more layers and cover the top layer with the remaining mixture.

Finally, bake the dish at 450 degrees F for half an hour.

Serve hot.

Ingredients

1 pint oysters

1 pint clams

4 cups milk

1/ 3 cup flour

1/ 3 cup butter

2 blades mace

1 onion, sliced

Bit of bay leaf

Sprig of parsley

Salt and pepper

Method

Clean the oysters with cold water and reserve the liquor.

Clean the clams and reserve the liquor and add to the hard parts of finely chopped clams, put the soft parts of clams aside.

Mix clams and chopped oysters in a pan and heat with the residue liquor from both. Bring it to a boil and let it cook on simmer flame for 20 minutes. Then, strain through cheesecloth.

Mix butter and flour in the mixture and add the some parts of the clams.

Mix milk, onion, mace, parsley and bay leaf and add all this to the oyster and clam stock.

Season with salt and pepper and serve hot.

Ingredients

2 containers fresh oysters, undrained

1 cup celery, minced

1/ 2 cup butter

3 tablespoons shallots, minced

1 quart half-and-half cream

1 pinch cayenne pepper to taste

salt and ground black pepper to taste

Method

Take a large skillet and melt butter in it at medium heat.

Now, add shallots and celery in it and cook until the shallots are softer.

Pour half-and-half in a large pot over medium heat. Mix the previous butter, celery and shallot mixture and stir continuously.

Pour the oysters along with their liquid when the mixture is boiling.

Season with salt, pepper and cayenne pepper stirring continuously until the oysters curl at their ends.

Turn off the heat and serve hot when the oyster stew is cooked.

Ingredients

1 Steak

1 quart Oysters

3 tablespoons butter

1 tablespoon sifted flour

Method

Boil the oysters with a very little part of their juice.

When boiled, remove any scum and mix it in the butter and sifted flour mixture.

Bring to boil for a minute.

Pour the boiled mixture over the steak and serve hot

Ingredients
1 pint Shucked Oysters
1 cup Flour
2 Eggs
1 cup Corn meal
1/2 cup Milk
Pepper
Salt
Oil for deep frying

Method
First drain the oyster properly.
Then beat two eggs in to a bowl followed by placing drained oyster in an egg wash.
Make a mixture of breading of 1/2 flour with the 1/2 Corn meal
Then add Oysters to the breading one at a time followed by dropping it into 360° oil.
(To check the temperature of the oil, you can Use a candy thermometer)
Then make a deep fry of oysters until it looks golden.
At least fry each side for 1 minute in order to make it crispy properly.

Caution
Avoid overcooking.
Avoid dropping many oysters at a time in n oil as it will lessen the temperature of the oil making oysters greasy.

Ultimate serving
Ultimately to remove excess oil, drain fried oysters in a pepper towel. Serve it with a tartar sauce.