Roast Oysters With Horseradish Recipes

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FIRE BAKED OYSTERS



Fire Baked Oysters image

While the oyster purist might cringe at cooking them, I can assure you that this Fire Baked Oyster recipe does them justice.

Provided by Derek Wolf

Categories     Appetizer

Time 35m

Number Of Ingredients 13

8-10 Oysters (shucked & on the half shell)
2 cups of Rock Salt
3 tbsp of Butter (unsalted)
1.5 tbsp of Parsley (chopped)
1 tbsp of Shallots (chopped)
1 tbsp of White Wine
2 tsp of Red Chili Flakes
1 tsp of Sea Salt
1 tsp of Black Pepper
1 Lemon (juiced)
2 tbsp of Melted Butter
1.5 tbsp of Parmesan Cheese (grated)
1.5 tbsp of Panko Crumbs

Steps:

  • Preheat a grill or brick oven for high heat indirect cooking (around 450F).
  • Add a cast iron sauce pan to preheat over the direct heat for 1 minute. Add the butter to the skillet to melt then add the chopped shallots. Stir for 30 seconds, then add the rest of the ingredients for the butter sauce. Let simmer for 20 seconds, then pull off heat to let cool for 1 minute.
  • Mix together the ingredients for the crust. Add rock salt to the base of a cast iron skillet, and place the shucked oysters on top. Top each oyster for a spoonful of the butter sauce along with a dollop of the crust mixture. Do not worry if the crust mixture covers all the oyster.
  • Place the cast iron on to your grill/oven on the cool indirect cooking side. Bake the oysters for 1-2 minutes until the crust on top is golden brown. Once done, pull them off and let cool for 2-3 minutes.
  • Once cooled down, eat and enjoy!

OYSTERS WITH HORSERADISH CREAM



Oysters With Horseradish Cream image

My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon grated plain horseradish, drained if bottled (to taste)
1 tablespoon chopped fresh chives
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice (to taste)
salt
fresh ground black pepper
2 dozen oysters, in the shell scrubbed

Steps:

  • Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
  • Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
  • If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
  • Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
  • Place a spoonful of horseradish cream on each oyster and serve immediately.

Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6

OVEN-ROASTED OYSTERS



Oven-Roasted Oysters image

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Provided by Matt Lee And Ted Lee

Categories     appetizer, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 4

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Sour orange mignonette (see recipe)

Steps:

  • Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
  • Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

OYSTERS WITH BACON AND HORSERADISH



Oysters With Bacon And Horseradish image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 ounces finely diced slab bacon
2 tablespoons minced onion
1 tablespoon flour
1/2 teaspoon dried thyme
1 cup dry white wine
1 1/2 teaspoons bottled white horseradish
Salt and freshly ground pepper to taste
12 oysters on the half shell
2 teaspoons dry breadcrumbs

Steps:

  • Put the bacon in a skillet and cook over medium heat until crisp and browned. Remove the bacon from the skillet, leaving the fat in the pan. Drain the bacon on paper towels and reserve.
  • Add the onion to the skillet and saute in the bacon fat until tender and golden. Stir in the flour and thyme, then whisk in the wine. Cook, whisking constantly, until the mixture is smooth and thick. Stir in the horseradish and the bacon and season to taste with salt and pepper.
  • Spread this mixture on top of each oyster. Sprinkle with breadcrumbs. The recipe can be prepared in advance up to this point and refrigerated until just before serving.
  • Preheat a broiler. Arrange the oysters with their topping on a baking sheet. Put under the broiler and broil until lightly browned and bubbling, three to five minutes. Serve at once.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 1 gram, TransFat 0 grams

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