|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
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Shuck the oysters and scrub the shells. Brush the ... quickly (450-500°F) only until the edges of the oyster curl. Serve. 6 oysters for one average serving.
Beat all ingredients in mixer or food ... Shape into balls the size of large ... Makes 24 small shells. May be ... then warmed together. Top with paprika.
Scrub and open oysters on deep shell; cut away ... juices. Add 1/2 teaspoon butter to each oyster. Bake at 400 degrees until golden brown. Makes 4 servings.
Cook chopped oysters in own liquid. Bring ... Add oysters and lemon juice. Makes approximately 48. Serve in oyster patty shells warm and serve immediately.
Buy fresh oysters from Old man of the Sea. It is ... part of the shell on bottom, so ... will tell you that this hides the delicate flavor of the oyster.
Cut bacon into ... Finely cut up the onion. Slightly cook the bacon in pan with a ... to to the oysters in half shell on a tray, ... Serve with lemon wedges.
Melt half the butter in a medium sauce ... to 350°F. Place oysters on grill. When ... immediately with slices of French bread for dipping. . Wiebelt - Harvey, La.
Melt butter. Put ... seasoning and butter in blender. Add spinach ... Add absenthe. Place oyster shells in rock salt in large pans. Put oysters in shells and ... Recipe makes 2 dozen.
Drain oysters and place in pan. Add the crumbed bread, onion, ... Clean the oyster shells and fill them ... brown in a hot oven. Serve with lemon slices.
Season oysters individually to taste so that each one gets the proper amount. Heat ... degrees. Roll oysters in cornmeal, drop into ... cook, this causes toughness.
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