Raw Oysters
Mark Thorson wrote:
>
> Anyone have any other suggestions for cooking
> oysters?
Bake them in a hot oven until the shells open, then serve with
cocktail sauce.
Shake in a Ziploc bag with pancake flour and s&p. and deep fry. Drain
on paper towels.
Fix an oyster stew:
1/2 stick butter
1 pint shucked oysters with their liquor
1/4 cup dry white wine
1 tsp. fine herbes seasoning
2 - 3 drops hot pepper sauce
1 quart half and half
Salt and pepper to taste
Butter for topping (about 1 tsp. per serving)
Old Bay, for topping
Melt butter in 3 - 4 quart pan. Add oysters with liquor, wine and
fine herbes. Simmer until edges of oysters curl, about 5 minutes.
Add liquid hot pepper sauce and half and half. Season to taste with
salt and pepper. Heat slowly, being careful not to let mixture come
to a boil. Serve in bowls topped with butter and Old Bay.
And my all-time favourite:
OYSTERS CASINO
3 slices bacon, chopped
1 small onion, chopped
1 small stick celery, chopped
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
6 drops Worcestershire sauce
4 drops hot sauce
1/4 teaspoon seafood seasoning (e.g., Old Bay)
1 pint shucked oysters, drained
Fry bacon until partially cooked. Add onion and celery and cook until
tender. Add lemon juice and seasonings.
Arrange oysters in a single layer in a foil-lined shallow baking pan.
Spread bacon mixture over oysters.
Bake at 400 degrees F. until edges of oysters begin to curl, about 10
minutes.
Makes about 3 dozen appetizers.
Would you like any more, Mark? I'm from oyster country and have a
slew.
Dora
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