|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...
1 - 10 of 81 for oysters no shell
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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 ... Makes 24 small shells. May be ... be frozen ahead, and cold filling added to cold shells 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.
Buy fresh oysters from Old man ... part of the shell on bottom, so ... but oyster lovers will tell you that this hides the delicate flavor of the oyster.
Cook chopped oysters in own liquid. ... onion. Add oysters and lemon juice. Makes approximately 48. Serve in oyster patty shells warm and serve immediately.
Melt half the ... to 350°F. Place oysters on grill. When ... sauce and serve immediately with slices of French bread for dipping. . Wiebelt - Harvey, La.
Cut bacon into ... to to the oysters in half shell on a tray, ... stove and brown the bacon mix. (this doesn't take too long). Serve with lemon wedges.
Drain oysters and place in ... Clean the oyster shells and fill them ... Sprinkle with the buttered bread crumbs, brown in a hot oven. Serve with lemon slices.
Season oysters individually to taste ... degrees. Roll oysters in cornmeal, drop into hot fat and fry 2-3 minutes. Do not over cook, this causes toughness.
Melt butter. Put ... Add absenthe. Place oyster shells in rock salt in large pans. Put oysters in shells and ... warm French bread. Recipe makes 2 dozen.
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