Baked Oysters Recipe -
On The Half Shell With Lemon Herb Butter
This Baked Oysters Recipe was given to me by an avid oyster lover and restaurant customer. He explained that if I insisted on cooking oysters rather than serving them raw, I should try this seafood recipe.
These baked oysters can serve as an appetizer or and entree.
Baked Oysters in the Half Shell
With Lemon Herb Butter
Preparation time: 30 minutes total, including 10 minutes for the Lemon Herb Butter. Makes 6 entrees or 12 appetizers
Cooking Conversion Table
Ingredients:
3 dozen live oysters
Lemon Herb Butter
Champagne, dry white wine or brandy
3 Lemons, cut into thin wedges
Freshly grated Parmesan cheese
Cocktail Sauce or Champagne Vinegar Mignonette Sauce (recipe below)
Instructions:
Pre-heat oven to 375 degrees F
Shuck and clean oysters keeping the larger half of the shell from each oyster
Rinse shells and place on baking pans spread with rock salt to keep the shells in place
Place one oyster in each shell and top each one with a heaping teaspoon of Lemon Herb Butter
Add a dash of champagne or dry white wine or brandy and then add 1/2 teaspoon of freshly grated Parmesan cheese
Bake for about 10 minutes or until golden brown
Serve with lemon wedges and Cocktail Sauce or Champagne Vinegar Mignonette Sauce
Champagne Vinegar Mignonette Sauce
Preparation time: 5 minutes. As a dipping sauce on-the-side serves 6
Cooking Conversion Table
Ingredients:
1 cup Champagne vinegar
1 cup dry white wine
2 tablespoons chopped shallots
Freshly ground black pepper to taste
1 teaspoon vegetable oil
Instructions:
Sauté shallots in vegetable oil until caramelized
Add the vinegar and wine to the hot pan and simmer for 2 minutes
Add fesh ground pepper to taste and chill sauce
Stir well before serving (cold) in small individual cups for dipping
Enjoy your baked oysters recipe and the company of those you share them with!
Donna
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