Baked Oysters Recipe
On the Half Shell !
Real Restaurant Oyster Recipe
This Baked Oysters Recipe was given to me
by an avid oyster lover and restaurant customer. He explained and "insisted" I should try this
seafood recipe.
These baked oysters can serve as an appetizer or an entree.
Baked Oysters Recipe
In the Half Shell
Restaurant Oyster Recipe
Preparation time: 30 minutes total, including 10 minutes for the Lemon Herb Butter. Makes 6 entrees or 12 appetizers
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:
- Preheat 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
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 fresh ground pepper to taste and chill sauce
- Stir well before serving (cold) in small
individual cups for dipping
Enjoy your oysters recipe and the company of those you
share them with!
Donna
“It's so hard to understand why the world is your oyster but
your future's a clam.”
Paul Weller