Best Breaded Oysters With Spinach Recipes

BAKED OYSTERS AND SPINACH

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

BAKED SPINACH BUTTER OYSTERS

Steps:

• Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
• Combine ingredients.

OYSTERS WITH SPINACH AND LEMON SAUCE

Steps:

• Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
• In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
• Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
• Whisk in the lemon juice, then season with salt and pepper.
• Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
• Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
• Serve immediately.

OYSTER, BREAD AND SPINACH STUFFING

Steps:

• Preheat oven to 350 degrees.
• Cut off and discard ends of the baguettes. Cut loaves, including the crust, into 3/4-inch cubes. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
• In large skillet, heat chicken stock until it simmers. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked. Transfer oysters to a bowl. Drain off and reserve poaching liquid.
• In the same skillet, cook bacon until crisp. Drain on paper towels. Leave bacon fat in the pan. Add diced onions, parnsips, salsify and celery. Cook, stirring, over medium heat until almost tender.
• Cut spinach into large pieces. Add to vegetables in skillet and cook, stirring, until wilted. Remove from heat, and add reserved oysters and bacon. (If cooking in advance, cover and refrigerate overnight.)
• When ready to cook, preheat oven to 350 degrees. Mix thyme, parsley, eggs and butter in a bowl. Add reserved bread cubes, and mix well. Add enough reserved poaching liquid to moisten well. Season with salt, pepper and cayenne pepper to taste.
• Transfer to 9-by-12-inch greased, shallow casserole. Bake, uncovered, for 35 to 40 minutes, until heated through.

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS

Steps:

• Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
• In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
• Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

BAKED OYSTERS WITH BACON

Steps:

• Preheat oven to 500°F.
• Make stuffing:
• Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
• Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
• Bake oysters:
• Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
• Serve warm oysters in shells on plates lined with rock salt.

SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING

Steps:

• Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
• Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
• For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.