Best 2 Fire Roasted Oysters Recipes

Fire-roasted oysters are a delectable treat that can be enjoyed as an appetizer or main course. They are easy to make and can be tailored to your own taste preferences. Whether you like them spicy, garlicky, or buttery, there's a fire-roasted oyster recipe out there for you. The key to great fire-roasted oysters is to start with fresh, high-quality oysters. Look for oysters that are plump and have a briny smell. You can also choose oysters that have been pre-shucked, which will save you time. Once you have your oysters, you can start preparing them for roasting.

Check out the recipes below so you can choose the best recipe for yourself!

FIRE ROASTED OYSTERS

Fire Roasted Oysters image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories appetizer

Time 40m

Yield 12 oysters

Number Of Ingredients 20

Ingredients

1/2 ounce hijiki seaweed
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon diced jalapeno
1 shallot, chopped
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 cup mayonnaise
1 to 2 tablespoons sesame oil
1 cup sliced lap cheong (Chinese sausage)
4 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, chopped
8 ounces fresh spinach
Salt and freshly ground black pepper
12 oysters
Mizuna, for serving
Lemon wedges, for serving

Steps:

For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
Preheat a grill to medium heat.
Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.

FIRE ROASTED LOW-COUNTY OYSTERS WITH TARRAGON AND RED HOT SAUCE BUTTER

Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter image

Provided by Bobby Flay

Time 55m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 stick unsalted butter, slightly softened
1 1/2 tablespoons chopped fresh tarragon leaves
1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster
Hot sauce (recommended: Frank's Red Hot)
Tarragon leaves, for garnish

Steps:

Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.

Tips:

Choosing Fresh Oysters: Select oysters that are tightly closed and have a briny smell. Avoid any with open shells or a foul odor.
Preparation: Before roasting, scrub the oyster shells to remove any dirt or debris. Use a shucking knife to carefully open them, taking care not to spill the oyster liquor.
Seasoning: Experiment with various seasonings to enhance the natural flavor of the oysters. Popular options include garlic, butter, herbs, lemon juice, and chili peppers.
Roasting Time: The optimal roasting time depends on the size of the oysters and the desired doneness. Generally, small oysters take about 5-7 minutes, while larger ones may require up to 10-12 minutes.
Serving: Serve the roasted oysters immediately, garnished with fresh herbs or a squeeze of lemon juice. They can be enjoyed on their own or paired with accompaniments like bread, crackers, or aioli.

Conclusion:

Fire-roasted oysters are a delightful delicacy that showcases the briny sweetness of this ocean treasure. By following these simple tips, you can create a memorable dish that is sure to impress your friends and family. Whether you prefer a classic preparation with garlic and butter or a more adventurous combination of herbs and spices, fire-roasted oysters offer a versatile canvas for culinary exploration. So gather your ingredients, light up the grill, and embark on a journey of taste with this exceptional seafood treat.