|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...
11 - 20 of 81 for oysters without shell
Open oyster shells with knife, remove oysters and dry. Wash ... Dot each with 1 teaspoon butter. Heat on bed of rock salt at 450 degrees for 10 minutes.
Heat oysters and clams until ... Meanwhile, warm milk. Separate and cook clam juice until it boils. Remove; skim and mix in clam juice, stirring constantly.
Mix all ingredients, except the oysters, in a ... them on their shells on a bed ... slightly brown. Then place under the broiler for 1 minute. Serve piping hot.
Thaw oysters if frozen. In ... Place small baking shells or ramekins on ... Serve immediately in pie tins. Makes 6 appetizer servings of 3 oysters each.
Mix above ingredients all together. Dip shrimp and oysters in batter and drop in deep fat and fry until golden brown. Batter is also used for onion rings.
Cook oyster in liquid 10 ... until smooth, add all remaining ingredients and cook 5 minutes. Pour into shells and bake at 375 degrees for 5 to 8 minutes.
Simmer the onion, ... minutes, place prepared oysters into a tureen ... at once with triangles of crustless bread fried until golden in oil. Serves 4-6.
Rub some coarse salt into the shelled oysters with fingers. Rinse ... pineapple slices. Arrange the oyster on top and serve with flavored peppercorn salt.
Drain oysters or shuck fresh ... ovenproof pan. Position shells in rock salt ... jalapeno slice. Serve hot, then make another batch. Makes 4 generous servings.
Cook oysters in their liquid ... pour into patty shells, bake at ... degrees for 5 to 8 minutes. For miniature patties; chop oysters fine before cooking.
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