OYSTERS ROCKAFELLA -- topped with Hollandaise

OYSTERS ROCKAFELLA recipe here

 

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INGREDIENTS:

1 can of Oysters OR1 pint of fresh Oysters in broth to be used in saved Shells OR fresh Oysters (about 6), then shucked

1 pkg Hollandaise sauce mix (and whatever other ingredients it may call for)

3 Cups fresh Spinach (remove stems) OR 1 small box of frozen chopped Spinach (defrosted)

2 cloves Garlic diced very fine

1/2 Cup finely diced Onions (optional)

1/2 stick Butter

DIRECTIONS:

If using fresh Spinach, remove stems, rinse, then blanch in water for a few minutes. Drain, cool, then dice up.

If using frozen chopped Spinach, just thaw.

Saute (onions if using) Garlic and Spinach in Butter for a few min. Set aside.

On a (foil lined) baking sheet, place Oyster shells..If using Oyster shells, put 1 or 2 Oysters into each shell. Top each with a bit of chopped sauteed Spinach.

 

Bake 350*F for about 10-15 minutes. 

Make Hollandaise according to pkg. directions and top each shell. Serve hot.

 

 

You can also just put (shucked Oysters) Oyster shells with Oysters inside, top with a bit of melted Butter (and then Bread crumbs on top if you want) and bake. Serve with Tabasco, Cocktail Sauce and/or Horse Radish on the side. 

OYSTERS ROCKAFELLA recipe here

 

  

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OYSTERS how to shuck and steam

OYSTERS how to shuck and steam

RECIPE HERE

 

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Doreen's Kitchen

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INGREDIENTS

Fresh Oysters
Butter
Lemon
Garlic Powder
Hot Sauce 
Horseradish

DIRECTIONS

Scrub Oysters and wash/rinse thoroughly. You can use an old tooth brush to get rid of most of the grit on the shell. If you're not going to use them right away, store them in a bowl on top of a small amount of ice that is covered with a dish towel in your frig putting them curved side down on top of towel. Don't submerge Oysters IN water, so check ice. Then top with a cold kitchen towel to cover them.They SHOULD be used within 1-2 days from purchase.
For each 4 or so Oysters, melt 2 Tablespoons of Butter with a dash of Hot Sauce. I like a bit of Horse Radish on the side. 
Once Oysters are shucked, remove any grit or shell while trying to keep the liquor/juice . Then you can steam them for about 7 min, until they just begin to curl. Try not to let them shrink to more than 1/3rd of their size. If you don't have a steamer, use a metal colander placing it upside down in a large pot with a few inches of water, cover and bring to boil. Carefully place Oysters on top of the colander, cover and steam for about 7 min. 

HOW TO SHUCK OYSTERS
You can use an Oyster shucking knife OR...a flat head screw driver!! (just make sure the screwdriver is washed) 

Now there is a ROUND part of the Oyster, that is the bottom. We want to open it at the top, which is the more pointy end. Wriggle the screwdriver into it and pry it open. Be careful. Wrap a folded paper towel around the bottom round part to hold Oyster in place while you are doing this or wear heavy duty gloves.

Just wriggle that screwdriver into it, applying a bit of pressure until you can safely open it all of the way. 
Don't worry, as long as you are careful and patient, you'll get the hang of it. You can also lay the Oyster down with the screwdriver in, and tap on the top of the screw driver with a small hammer.

 

 Once you've begun to pry it open, take a short knife and CAREFULLY run it around the rim (the rounded side of the Oyster) to separate the meat from the shell. There is a muscle on the top shell, you need to take your knife and carefully separate it from the meat. Then run your knife under the meat on the bottom part of the shell separating it.

NOTE: There is the school of thought that one shouldn't rinse the Oysters again after shucking. I guess I'll leave that one up to you. The ones that I have been buying have an awful lot of grit and sand that I really DON'T want to eat, so unfortunately I do have to give up that liquor/juice and yes rinse them out.They still taste good. 

Once you have shucked the Oysters you are going to want to get rid of any grit that is on the inside. Now, some people are afraid of actually shucking. You can do this: Put Oysters in freezer for 1/2 hour or so, and then steam them on top of rapidly boiling water for just a few minutes. The Oyster will open on the bottom round part of the shell, hopefully just enough for you to use that screw driver again or a small knife to pry the rest of the way open. Keep in mind, that when steaming you ARE cooking them a bit, so keep your eye on them. 

Plate & serve with Lemons, more Hot Sauce, and melted Butter. (Put a dash of Garlic POWDER in the Butter)

OR... serve with Cocktail Sauce. 

NOTE ON SHELLS:
I save mine. When done eating, I rinse them off and put them in a bowl of soapy hot water over night. I repeat the process again the next day.There is a muscle that stays attached to the shell, and you want to get it sort of mushy enough to be able to scrape away with your finger nail or a butter knife. Once I have done this I wash them in my dishwasher. I have rather large compartments for my silverware so they fit nicely in there. If you don't, you can always buy one of those garment mesh bags that you put clothes in for your washing machine, put the shells in that and put in your dishwasher.
Point is to get them CLEAN. Afterwards, I let them air dry on paper towels and then store them in a plastic food bag. Why, you may ask? Because I can do two things with them. 
One is that they make decorative candle holders for tea lights. Cool. The other is, depending on the price of fresh Oysters, another alternative is to just buy a pint of already shucked Oyster meat, or even canned Oysters. If its the pint of Oyster meat, I boil it for a few minutes as it is uncooked. If its the can, I just use them straight. I simply put them on top of the washed shell an VOILA!! A very quick and easy appetizer. I did JUST this with my Oysters Rockafella recipe, and you know what, they are JUST AS GOOD as using fresh Oysters. So SAVE THOSE SHELLS!! 

OYSTERS how to shuck and steam

RECIPE HERE

 

  

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Watch VIDEO HERE 

 

 

Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!'