Recipezaar: Oysters,Appetizers recipes

Cheese and Oyster Vol-Au-Vents

Thu, 27 Apr 2006 10:03:19 -0400

Recipe makes 12 Vol-Au-Vents. The Vol-Au-Vents can be prepared a little ahead of time and cooked just before serving. -- posted by Peter J

BBQ Salami Oysters

Thu, 18 May 2006 12:20:02 -0400

A little bit like Oysters Kilpatrick with salami instead of bacon. Use your favorite variety of salami. -- posted by Peter J

Grilled Oysters With Spicy Tarragon Butter

Thu, 18 May 2006 19:49:18 -0400

Orginal made by Bubba Hiers (Paula Deen's brother) this recipe is modified by Bobby Flay. -- posted by Chef #318994

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Thu, 25 May 2006 17:09:04 -0400

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half. -- posted by ~Leslie~

Sweet Chili Oysters

Thu, 01 Jun 2006 22:03:04 -0400

A tasty and simple way to grill oysters. -- posted by Peter J

Magic Fried Oysters shabang Baby

Mon, 05 Jun 2006 17:20:32 -0400

Well, we all know what oysters do to a love life. These are really outta sight and will put you on another taste bud orbit. Check it out. -- posted by llongoria0

Baked Parmesan Oysters

Mon, 19 Jun 2006 18:29:40 -0400

Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach -- posted by Annacia

Grilled Barbecued Oysters

Thu, 22 Jun 2006 15:24:17 -0400

Cooking Light is responsible for this recipe. DH loves oysters, so he is really looking forward to these. -- posted by SkinnyMinnie

Oysters Bienville

Tue, 25 Jul 2006 17:45:54 -0400

A wonderful oyster dish from the heart of the south, New Orleans. This would also make a memorable appetizer. -- posted by Molly53

'drew Boy's Oysters

Fri, 18 Aug 2006 16:40:19 -0400

My young grandson's favorite way to eat oysters. Plain or seasoned breadcrumbs may be used and for those who must have heat adding a little cayenne is fine. -- posted by omeomy #2

Double Roux Cajun Seafood Gumbo

Mon, 11 Sep 2006 19:03:28 -0400

Roux The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both. -- posted by Mike Lane

Mushroom Oysters Rockefeller

Tue, 26 Sep 2006 16:25:29 -0400

From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged. -- posted by mikekey

Oysters With Chile, Lime and Mint Granita

Thu, 05 Oct 2006 17:02:07 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving. -- posted by evelyn/athens

BBQ Oysters and Olives

Mon, 30 Oct 2006 17:24:52 -0500

Nice and different way to prepare freshly shucked oysters on the BBQ. The quantities below are what I used but just do it to taste depending on the size of the oysters and olives. It might be stating the obvious but you will need to be an oyster / olive lover to enjoy this. -- posted by Peter J

Oysters Rockefeller

Thu, 02 Nov 2006 15:35:57 -0500

This is a lovely dish to serve as an appetizer on Christmas or New Years Eve. Very elegant. one of my all time favorites -- posted by conniecooks

Smoked Oysters Spread

Mon, 13 Nov 2006 13:59:08 -0500

This is easy to make but chill time is 2 hours to overnight to blend the flavors. -- posted by Charlotte J

Oysters With Soy and Sesame Dressing

Fri, 24 Nov 2006 22:22:27 -0500

If you wish, you may like to heat your oysters slightly before topping with the dressing. Just make sure not to over cook. -- posted by Jewelies

Thicker Oyster Stew

Sat, 02 Dec 2006 20:54:33 -0500

This is my all-time favorite oyster stew. It's a little thick and has a lttle more texture. -- posted by *Parsley*

Oysters Rockefeller

Wed, 03 Jan 2007 20:41:31 -0500

A New Orleans classic; originally served at Antoines -- posted by ratherbeswimmin'

Oysters Osaka

Sun, 07 Jan 2007 22:08:47 -0500

An Australian cup is 250ml and a tablespoon is 20ml. -- posted by Jewelies

Oysters With Pine Nuts and Bacon

Sun, 07 Jan 2007 23:01:00 -0500

A twist on the classic Oysters Kilpatrick. -- posted by Jewelies

Oysters Bienville

Mon, 08 Jan 2007 19:36:12 -0500

Named after the founder of New Orleans, Jean-Baptiste Le Moyne, Sieur de Bienville. First served at Antoines, the famous New Orleans restaurant. -- posted by ratherbeswimmin'

Chargrilled Oysters With Artichoke Garlic Cream Sauce

Tue, 16 Jan 2007 15:21:45 -0500

From Nolacuisine.com -- posted by nsomniak6

Kitty Thornton's French Loaf Oyster Stuffed

Mon, 22 Jan 2007 15:29:41 -0500

From the Pirates Pantry: Treasured recipes of Southwest Louisiana by the Junior League of Lake Charles -- posted by DR. House

Oysters Craig-Poddy

Mon, 29 Jan 2007 21:49:08 -0500

The recipe is from the Pirates Pantry from Lake Charles LA by Mrs. D. Dale Archer. -- posted by DR. House

Oysters Dufossat

Fri, 02 Feb 2007 16:49:10 -0500

From Jambalaya, cookbook of the Junior League in New Orleans -- posted by DR. House

Red Curry Oysters

Tue, 13 Feb 2007 15:42:44 -0500

This dish is for people who love hot and spicy foods. The curry paste I use comes in a small 114 gram can and is called 'Brand Maesri Red Curry Paste' I found it in an Asian store. I normally microwave the oysters but you can place them on the BBQ (Bottom facing down) or put them under the griller/boiler. I first tasted something similar to this at a Ballarat Indian/Italian/Thai Restaurant called Restaurante Da-Uday - http://www.ballarat.com/dauday.htm -- posted by Chef floWer

BBQ Bacon & Parmesan Oysters

Mon, 19 Feb 2007 21:57:46 -0500

Bit of a different way to enjoy oysters. Use fresh grated parmesan for this one not the dried grated parmesan from a jar. The quantities are what I used but no need to measure carefully and you can judge by eye and alter to taste. -- posted by Peter J

Fried Oysters (Cracker Crumb Coating)

Fri, 23 Mar 2007 22:12:03 -0400

Another one I'm saving from Southern Living. I LOVE fried oysters. Raw or fried are the only way I eat 'em. So yummy. -- posted by Codychop

Oysters Rockefeller With Sambuca

Tue, 27 Mar 2007 20:37:22 -0400

I'm trying to copy a recipe I had at Latitude 31 on Jekyll Island! Yet to try... but this may be close. -- posted by A la Carte

Fried Oysters With Horseradish Mayonnaise

Thu, 29 Mar 2007 20:52:37 -0400

This traditional Southern dish is delicious, and a favorite in any season. -- posted by Porfavorcorona

Chargrilled Oysters Acme Oyster House Style

Fri, 30 Mar 2007 12:40:52 -0400

This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts of oyster goodness. Recipe from "Louisiana Cookin" Magazine. -- posted by Angela Dawn

Oyster Shooters

Sat, 07 Apr 2007 00:42:19 -0400

These are great for dinner or cocktail parties. They go down great and leave you a little buzzed. I recommend serving these as an opener! -- posted by Angela Dawn

Oysters Romano

Thu, 12 Apr 2007 20:32:18 -0400

Nice, easy appetizer -- posted by little_wing

Angels on Horseback

Tue, 17 Apr 2007 23:43:23 -0400

I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these but I came up with something that goes equally well with them. The sauce was something like a spicy Chinese Hot & Sour sauce. In the sauce I quote below, I always add an extra kick with Louisiana Hot Sauce! The water chestnuts give a little extra crunch to the bite. -- posted by Witch Doctor

BBQ Fried Oysters

Mon, 23 Apr 2007 21:15:45 -0400

This recipe is from my niece by marriage, Stephanie. She hails from Baton Rogue, LA and shared this with us. -- posted by "Food:The Way To Anyone's Heart"

Oyster & Mushroom Soup

Tue, 08 May 2007 12:47:22 -0400

DH & I attended his sister's wedding at Monmouth Plantation located in Natchez, MS where our first dinner course was a bowl of Oyster & Mushroom Soup that was out of this world. We were still talking about how good it was on the drive home and decided we would cook it the next day. I didn't have their recipe, but I concocted this recipe after researching many many different Oyster Soup recipes on the internet. I combined a little of this and a little of that and this is the end result. It doesn't taste exactly like Monmouth's soup, but it isn't half bad either. As a side note, I'm not a big fan of oysters but I will eat certain dishes with them. I think anyone who is a non-oyster lover would like this as long as they just removed the oysters from their bowl. -- posted by Luby Luby Luby

Oysters Mediterranean

Wed, 09 May 2007 17:08:53 -0400

Something different. -- posted by GG #3

Oven-Fried Oysters

Thu, 10 May 2007 14:49:56 -0400

From a Beta Sigma Phi cookbook -- have you discovered them yet? Real homemade food from home cooks from the American heartland. My company publishes them but doesn't sell them oddly. Try the Beta website www.betasigmaphi.com -- posted by fluffernutter

Crabby Oysters

Wed, 16 May 2007 22:19:44 -0400

A nice appy for a surf and turf dinner. -- posted by DiB's

Oysters Outback

Thu, 24 May 2007 16:51:10 -0400

Bush tomato or Akudjura are plants native to the more arid parts of Australia. They have been used as food sources by Central Australian Aboriginal people for many thousands of years. These oysters would make a great appy for any party! Recipezaar wouldn't recognize akudjura so I had to list it as bush tomatoes BE WARNED that you cannot subsitute regular tomatoes for the same result. -- posted by Cynna

Basque Oysters

Sun, 24 Jun 2007 22:23:38 -0400

Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking appetizer dish. -- posted by English_Rose

Oysters En Brochette

Wed, 27 Jun 2007 17:01:55 -0400

A neat, cute appetizer. I'm guessing at the amount of lemon juice and butter called for; just use however much you need. If you find the bacon shrivels up too much on the skewer, try rinsing it with water and patting it dry with a paper towel before cooking. Since I actually make a bunch at once but am just giving you the directions for making one, I didn't know how to figure the preparation time. You'll figure it out. -- posted by echo echo

Smoked Oyster Dip

Fri, 29 Jun 2007 07:16:00 -0400

A quick and tasty dip to prepare and serve warm or cold. For a fancier presentation (if serving cold), serve it in an attractive and colorful hollowed out vegetable, such as an acorn squash. -- posted by echo echo

BBQ Oysters

Tue, 31 Jul 2007 16:00:10 -0400

This is so simple, so easy and so delicious. Depending on the love of oysters I figure 3 to 4 per person. Have garlic butter, lemon, hot sauce and Lea and Perrins available so each may season his own. -- posted by davinandkennard

Oyster Gratin

Tue, 31 Jul 2007 23:44:44 -0400

These oysters are melt-in-your mouth tender and the savoury mixture gives them just the right flavour. Buy already shucked oysters for the dish to save some time. From Lucy Waverman at Food and Drink. -- posted by ~Leslie~

Smoked Oyster Pate

Fri, 12 Oct 2007 01:56:27 -0400

A Bahamian recipe for party snacking -- posted by John DOH

Oysters Kilpatrick

Mon, 12 Nov 2007 00:14:14 -0500

I love Oysters although I am not so keen on them natural, I enjoy oysters mornay, oysters Rockefeller and kilpatrick. I am posting a recipe for oysters kilpatrick as I made these last night as a starter they are very quick and easy and they taste great. A great starter as they are not as time consuming as oysters mornay. -- posted by The Flying Chef

Smoked Oyster and Mushroom Soup

Mon, 12 Nov 2007 22:23:25 -0500

This recipe comes from local chef Marlene van der Westhuizen's lovely cookbook, "Delectable". I find her recipes, ranging from France to South Africa, simple and practical. This one has tins in the ingredients yet manages to be sophisticated and quick to make. Do double the recipe if you like: this starter soup for 4 is rich so servings are small. -- posted by Zurie

Oysters Saltimbocca With Lemon-Butter-And-Sage Sauce

Tue, 20 Nov 2007 16:08:33 -0500

This recipe won the prize for Lisa Grant in the 2007 National Oyster Cook-Off. -- posted by Chef Kate

Oysters Mornay

Tue, 11 Dec 2007 17:36:56 -0500

I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes. I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn't believe she had been missing out on something so good for so long. -- posted by The Flying Chef

Oysters Rockefeller

Thu, 27 Dec 2007 18:42:18 -0500

This is so good & you will love it!! -- posted by -------

Oysters Mangetsu

Fri, 18 Jan 2008 11:17:37 -0500

Mangetsu (Full Moon) was a restaurant in Tokyo, Japan that my parents liked to frequent when they took the train from Yokosuka for a day trip. This is from their recollections. -- posted by Celticevergreen

Oyster Tartlets

Fri, 01 Feb 2008 00:56:46 -0500

Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007. -- posted by Manami

Tomato Oyster Bites

Sun, 03 Feb 2008 21:02:25 -0500

from my appetizer book -- posted by dicentra

Baked Oysters With Bacon Mushroom Cream

Sat, 09 Feb 2008 01:08:57 -0500

I know I said I wouldn't post any catch of the day recipes, but this even looked good to me when they made it on the news this morning. Recipe from Chef Ken Hall at St. Brendan's Inn -- posted by Jess4Freedom

Oysters With Apple Cider Mignonette

Wed, 20 Feb 2008 19:15:54 -0500

Oysters are all about the place from which they hail. Myth or not, oysters have long been considered a food of love. Folklore says that oysters should be eaten only in months with an r in them, but science has shown that oysters may be safely eaten 12 months a year. Adapted from Yankee Magazine. -- posted by Cucina Casalingo

Oysters With Spinach and Lemon Sauce

Wed, 20 Feb 2008 20:53:42 -0500

Purchase oysters from a reputable seafood seller. The fresher the better, so ask when they were harvested and avoid oysters more than 3 days old. Look for oysters that are tightly closed and displayed on ice. At home, give them a good scrub and store them over ice in the refrigerator, either in a mesh bag or loosely wrapped in a kitchen towel. Do not place them directly on the ice - the fresh water will harm the. Adapted from Yankee Magazine. -- posted by Cucina Casalingo

Oyster Balls

Mon, 25 Feb 2008 22:33:57 -0500

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fried Oysters a La Norfolk

Sat, 01 Mar 2008 00:08:13 -0500

Very simple and very delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Fri, 07 Mar 2008 19:17:09 -0500

A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson. -- posted by Chef Kate

Pigs in Blankets - Oyster Appetizers

Mon, 17 Mar 2008 18:40:52 -0400

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pappadeaux's Blackened Oyster and Shrimp Fondue

Thu, 20 Mar 2008 01:15:37 -0400

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good. -- posted by Chef #795406

Stove Top Smoker Oysters on the Half Shell

Fri, 21 Mar 2008 19:10:54 -0400

From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips. -- posted by TxGriffLover

Stove Top Smoker Oysters Vanderbilt

Sat, 22 Mar 2008 16:28:01 -0400

From the cookbook, "Smokin" Smoked oysters topped with spinach, cream and Parmesan bread crumbs. You can smoke and fill the oysters a day in advance. They will stay incredibly moist and fresh tasting. If you are buying shucked oysters and don't have the shells they came in, choose about three small 3-inch heatproof dishes and smoke, top and broil the oysters in those. -- posted by TxGriffLover

Blue Cheese Oysters

Thu, 17 Apr 2008 00:45:16 -0400

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block -- posted by Hey Jude

Oyster Casserole (Ostiones En Cazuela)

Sat, 31 May 2008 02:15:10 -0400

This Mexican dish has a hot and creamy tomato sauce, seasoned with ground cumin, allspice and red pepper. I used saltines in this dish. Posted for ZWT 4. -- posted by mary winecoff

Baked Oysters and Bacon

Mon, 02 Jun 2008 22:28:11 -0400

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

Jalapeno Oysters

Wed, 10 Sep 2008 17:08:34 -0400

Serve with French bread to sop up the juices and beer to cool the fire. -- posted by Alan in SW Florida

Emeril's New Orleans-Style Welsh Rabbit

Wed, 24 Sep 2008 18:05:17 -0400

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon. -- posted by Manami

Grilled Oysters With Fennel Butter

Mon, 06 Oct 2008 22:58:59 -0400

Food & Wine. -- posted by dicentra

Drago's Charbroiled Oysters

Tue, 11 Nov 2008 13:18:36 -0500

Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines. -- posted by Trinkets

Saffron Oysters With Leeks

Wed, 19 Nov 2008 18:20:12 -0500

Food & Wine -- posted by dicentra

Boomette's Smoked Oysters Appetizers

Wed, 03 Dec 2008 23:42:48 -0500

This is something easy with just a few ingredients that I like to do. -- posted by Boomette

Galatoires Oysters En Brochette

Mon, 22 Dec 2008 18:30:33 -0500

From a newspaper clipping that said this recipe supposedly is from the Galatoire's Restaurant in New Orleans, LA. Serves 4 people as an appetizer and 2 for a main course. -- posted by Celticevergreen

Four Seasons Oysters in Champagne Velouté

Mon, 29 Dec 2008 20:40:45 -0500

This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock. -- posted by Dan-Amer #1

Deep-Fried Oysters With Chilli Dressing

Thu, 08 Jan 2009 17:41:53 -0500

Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Recipe #344630, Recipe #344049 and Recipe #343935 from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them. -- posted by bluemoon downunder

Empress Lily Sauteed Oysters on Toast Points

Thu, 08 Jan 2009 18:12:59 -0500

The Empress Lily is a refurbished steamboat that is permanently anchored in the Downtown Disney area at Walt Disney World. Years ago, the Empress Lily was an elegant restaurant inside of the steamboat. Now Fulton's Steakhouse has taken its place, but there are still a number of great recipes that came from the Empress Lily restaurant, and this is one of them. -- posted by TasteTester

Big John's Oyster Motoyaki

Sun, 15 Feb 2009 03:05:14 -0500

MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in. -- posted by Big John

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Oysters With Sweet Citrus Soy Sauce

Sat, 21 Feb 2009 10:01:03 -0500

If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish. -- posted by bluemoon downunder

Ranch Oyster Rockefeller Dip

Fri, 20 Mar 2009 02:29:11 -0400

OMG, OMG, OMG! One of my all-time oyster favorites ... in a dip! I plan to serve this with toasted baguette slices... or maybe toasted pita pieces... or maybe just a spoon! Will make for DF next visit while the oysters are still winter fat. Got this in my email - from gourmet_recipes_from_around_the_world. Attributed to "CHILI PEPPER MAGAZINE". Thank you ringwraith, you are my hero! -- posted by Buster's friend

How to Grill Oysters

Mon, 20 Apr 2009 00:30:47 -0400

SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill. -- posted by JanuaryBride

Oyster Parmesan

Tue, 05 May 2009 01:09:19 -0400

For oyster lovers! -- posted by gailanng

Deviled Oysters

Mon, 25 May 2009 22:33:47 -0400

If you like Oysters Rockerfeller, you'll like these! -- posted by AuntSana

Oyster Appetizer

Thu, 09 Jul 2009 12:00:43 -0400

I got this from a newspaper clipping. This looks interesting. -- posted by Recipe Junkie

Oysters Millionaire

Wed, 15 Jul 2009 10:58:12 -0400

This recipe was made for us many years ago. We enjoyed it immensely and regularly make it at home as an appetizer. We just spoon the sour cream, however, those with a bit of flair might like to improve the appearance of the dish by piping the sour cream onto the oysters. -- posted by Chef AlexE

Steamed Oysters With Garlic Topping

Tue, 04 Aug 2009 02:46:32 -0400

Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe. -- posted by daisygrl64

Oyster Pan Roast With Pepper Croutons

Mon, 31 Aug 2009 02:28:04 -0400

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container. -- posted by Chef Regina V. Smith

Fried Oysters With Cream Sauce

Mon, 28 Sep 2009 01:41:07 -0400

The Canadian Living Test Kitchen -- posted by nsomniak6

Italian Baked Oysters

Fri, 02 Oct 2009 16:23:56 -0400

I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie. -- posted by lazyme

Golden Fried Oysters

Sun, 11 Oct 2009 03:05:54 -0400

from The Cast Iron Skillet Cookbook. -- posted by Para_chan

Oysters With Sesame Dressing

Tue, 24 Nov 2009 20:42:03 -0500

This recipe uses tamarind for the tart component in this oyster dressing. Tamarind pulp can be found at Asian grocers. If not you can make your own using tamarind pulp soaked in boiling water, cool and then mash the pulp up. Push through a fine sieve. -- posted by Coasty

Oysters Gabie

Thu, 03 Dec 2009 00:26:22 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series. -- posted by Molly53

Oysters With Sweet Potatoes

Mon, 14 Dec 2009 21:30:35 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series. -- posted by Molly53

Baked Oyster Appetizer

Tue, 29 Dec 2009 13:46:24 -0500

A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make! -- posted by Pennie Pasta

Baked Oysters Remick

Wed, 27 Jan 2010 19:40:36 -0500

This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun going slowing down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells. -- posted by Rinshinomori

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Oysters With Chilli Dressing

Mon, 08 Feb 2010 12:35:43 -0500

Haven't tried this yet - another magazine clipping -- posted by ballarat

Recipezaar: Oysters,Appetizers recipes

Cheese and Oyster Vol-Au-Vents

BBQ Salami Oysters

Grilled Oysters With Spicy Tarragon Butter

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Sweet Chili Oysters

Magic Fried Oysters **shabang Baby**

Baked Parmesan Oysters

Grilled Barbecued Oysters

Oysters Bienville

'drew Boy's Oysters

Double Roux Cajun Seafood Gumbo

Mushroom Oysters Rockefeller

Oysters With Chile, Lime and Mint Granita

BBQ Oysters and Olives

Oysters Rockefeller

Smoked Oysters Spread

Oysters With Soy and Sesame Dressing

Thicker Oyster Stew

Oysters Rockefeller

Oysters Osaka

Oysters With Pine Nuts and Bacon

Oysters Bienville

Chargrilled Oysters With Artichoke Garlic Cream Sauce

Kitty Thornton's French Loaf Oyster Stuffed

Oysters Craig-Poddy

Oysters Dufossat

Red Curry Oysters

BBQ Bacon & Parmesan Oysters

Fried Oysters (Cracker Crumb Coating)

Oysters Rockefeller With Sambuca

Fried Oysters With Horseradish Mayonnaise

Chargrilled Oysters Acme Oyster House Style

Oyster Shooters

Oysters Romano

Angels on Horseback

BBQ Fried Oysters

Oyster & Mushroom Soup

Oysters Mediterranean

Oven-Fried Oysters

Crabby Oysters

Oysters Outback

Basque Oysters

Oysters En Brochette

Smoked Oyster Dip

BBQ Oysters

Oyster Gratin

Smoked Oyster Pate

Oysters Kilpatrick

Smoked Oyster and Mushroom Soup

Oysters Saltimbocca With Lemon-Butter-And-Sage Sauce

Oysters Mornay

Oysters Rockefeller

Oysters Mangetsu

Oyster Tartlets

Tomato Oyster Bites

Baked Oysters With Bacon Mushroom Cream

Oysters With Apple Cider Mignonette

Oysters With Spinach and Lemon Sauce

Oyster Balls

Fried Oysters a La Norfolk

Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Pigs in Blankets - Oyster Appetizers

Pappadeaux's Blackened Oyster and Shrimp Fondue

Stove Top Smoker Oysters on the Half Shell

Stove Top Smoker Oysters Vanderbilt

Blue Cheese Oysters

Oyster Casserole (Ostiones En Cazuela)

Baked Oysters and Bacon

Smoked Oysters and Bacon

Jalapeno Oysters

Emeril's New Orleans-Style Welsh Rabbit

Grilled Oysters With Fennel Butter

Drago's Charbroiled Oysters

Saffron Oysters With Leeks

Boomette's Smoked Oysters Appetizers

Galatoires Oysters En Brochette

Four Seasons Oysters in Champagne Velouté

Deep-Fried Oysters With Chilli Dressing

Empress Lily Sauteed Oysters on Toast Points

Magic Fried Oysters shabang Baby

Galatoires Oysters En Brochette