Appetizers

Oysters Rockefeller
Angels on Horseback
Broiled Oyster
Oysters Casino Recipes
Grilled
Bacon and Cheese Oysters
Devils on Horseback
Oyster Cocktails
Lemon Garlic Oysters
Wine Baked Oysters & Crab
Pigs and Pearls

Oysters Rockefeller

(cooked, serve hot, serves 1)

* 4 oysters
* 2 ounces of pesto
* spinach leaves
* Gruyere cheese, grated

Open your oysters and put 1/4 oz of pesto on each oyster, leaving it on the half shell, then cover with a spinach leaf and sprinkle with cheese. Put them on a pizza pan
or anything else flat into a 450F oven for approximately 4 minutes or until the cheese is melted.
Yield: 24 oysters

* 1-1/2 cups cooked spinach, well drained
* 1/3 cup fresh breadcrumbs
* 1/4 cup chopped green onions
* 2 slices cooked bacon, crumbled
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon salt
* dash Tabasco
* 3 tablespoons extra virgin olive oil
* 1 teaspoon Pernod or other anise-flavored liqueur

Preheat oven to 450 degrees F.

Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not
puréed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until
cooked through, then broil until browned on top. Serve hot.

Angels on Horseback

Yield: 1 dozen appetizers

* 1/2 cup dry white wine
* 1 clove garlic, chopped
* salt & pepper to taste
* 12 shucked oysters
* 6 slices lean bacon

Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes. Preheat the broiler. Cut each bacon slice in half and wrap each oyster
with a piece of bacon, securing with a toothpick. Broil on both sides until the bacon is crisp. You may also cook these "angels" on an outdoor or rangetop grill.

Broiled Oyster

Ingredients:
1 dozen large oysters, in shells
Worcestershire sauce
Hot sauce
3 strips of bacon, chopped fine
Paprika

Open oysters letting oyster remain in deep half of shell. Place oysters in a single layer on a baking pan. On each oyster place 2 drops of Worcestershire sauce and hot sauce. Add a sprinkle of bacon and a sprinkle of paprika on top each oyster.
Broil 4-5 inches from flame until edges of oysters begin to curl and bacon is done.
Serves 2 as a main course and 4 as appetizers

Oysters Casino Recipes

Ingredients:
3 slices of bacon, chopped
1 small onion, chopped
1 stalk celery, chopped
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1/4 teaspoon seafood seasoning
1 pint shucked oysters, drained

Fry bacon partially and add in onion and celery and cook until tender. Add in the rest of the seasonings and mix well. Place oysters in shallow baking pan in a single layer and spread mixture on top of oysters. Bake at 400 degrees for 10 minutes or until oyster edges just begin to curl.

Serve with toasted bread points

Makes 3 dozen appetizers or 4 servings
Tasty oysters casino, made with oysters, bacon, and green onion, along with seasonings.
Ingredients:

* 3 dozen oysters, freshly shucked, drained
* 18 half shells
* 3 slices bacon
* 4 green onions, with green, finely chopped
* 1/4 cup green bell pepper, finely chopped
* 1/4 cup celery, finely chopped
* 1 teaspoon lemon juice
* 1 teaspoon Worcestershire sauce
* 2 to 3 drops Tabasco sauce

Preparation:
Place two oysters on the deepest half of an oyster shell. Repeat until all oysters are used (about 18 shells). Arrange shells on a layer of rock salt in a large baking pan. You might have to use 2 pans to fit all shells. In a skillet cook the bacon until crisp, remove to paper towels to drain then crumble. To the bacon drippings in skillet add the green onion, bell pepper, and celery; cook until just tender. Stir in lemon juice, Worcestershire sauce and Tabasco. Spoon onion mixture on the oysters in the shells then sprinkle with the crumbled bacon. Bake at 400° for 10 minutes.

Serves 6 to 8 as an appetizer, 2 to 4 as a main course
* 4 slices bacon, chopped
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup minced shallots
* 1/4 cup finely chopped red bell pepper
* 1/4 cup finely chopped celery
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon Worcestershire sauce
* Large pinch of cayenne pepper
* Rock salt
* 2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
* Minced fresh flat-leaf parsley, for garnish

Directions

1. Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
2. Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.
3. Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.
4. Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.

Grilled

Ingredients
1. 24 shucked oysters, on the half shell
2. 4 thick slices of smoky bacon
3. 2 tablespoons unsalted butter
4. 1/4 cup finely diced red bell pepper
5. 1/4 cup finely diced green bell pepper
6. 1/4 cup finely diced onion
7. Salt and freshly ground pepper
8. 1 tablespoon chopped flat-leaf parsley
9. Lemon wedges, for serving

Directions
1. Arrange the oysters on a large baking sheet and refrigerate. In a medium skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels and cut crosswise into 1-inch lengths.
2. Melt the butter in a saucepan. Add the bell peppers and onion; cook over moderately high heat, stirring often, until softened, 5 minutes. Season with salt and pepper and stir in the parsley. Let cool slightly, spoon over the oysters and top with the bacon.
3. Light a grill or preheat the oven to 500°. Using tongs, transfer the oysters to the grate and grill over a moderately low fire for 7 to 10 minutes, or until just cooked through. Alternatively, roast the oysters on the baking sheet in the oven. Transfer to a platter and serve at once with lemon wedges

BACON AND CHEESE OYSTERS

36 Chesapeake Bay oysters in the shell
12 ounces low-fat mozzarella cheese, grated
1/2 cup low-fat bacon chips
4 fresh jalapeno peppers, sliced thin

Wash oysters thoroughly.
Shuck and place oysters in deep half shell removing any remaining particles of shell.
Arrange on baking sheet and top each with ½ tablespoon of cheese, a sprinkle of bacon chips and one slice of pepper.
Bake in a preheated oven at 350 degrees for 10 minutes or until edges of oysters begin to curl.

DEVILS ON HORSEBACK

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.
12 oysters
2 oz. dry white wine
2 cloves of garlic, chopped
Tabasco sauce to taste
Salt and pepper to taste
6 slices of bacon
12 buttered toast points (optional)

Preheat the broiler.
Shuck the oysters and reserve the juice and half the shells.
Mix the juice with the wine, garlic, Tabasco, salt and pepper and then marinate the oysters in this for ten minutes.
Cut the bacon strips in half and wrap each oyster with half a bacon slice and secure with a toothpick.
Broil on a baking sheet or in their shells, turning once, until the bacon is crisp and the edges of the oysters have curled.

OYSTER COCKTAILS

2 dozen small oysters,
1 tablespoon horseradish,
1/2 teaspoon tabasco sauce,
1 tablespoon of vinegar,
1 tablespoon of Worcestshire sauce,
1 tablespoon tomato catsup,
1/2 teaspoon of salt.

Mix the sauce well and place on ice an hour before serving.
Have oysters ice cold.
Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass.

LEMON GARLIC OYSTERS

6 servings
36 Virginia oysters in the shell
6 ounces butter, melted
1/4 cup lemon juice
1 teaspoon salt
1 tablespoon chopped garlic

Wash oysters thoroughly.
Shuck and place oyster meat on deep half of shell; remove any remaining shell particles.
Arrange on baking sheet, cover and refrigerate.
Combine remaining ingredients in sauce pot and simmer on low heat for 10 minutes, let cool.
Top each oyster with ½ teaspoon of butter mixture and bake in a preheated 350 degree F oven for 10 minutes or until edges begin to curl.
They can be served on buttered toast points, (triangle shaped pieces of toast), or in their shells.

WINE BAKED OYSTERS & CRAB

6 servings
36 Virginia oysters in the shell
1 pound Chesapeake Bay crab meat
1/4 cup finely chopped onions
2 tablespoons white wine or sherry
10 ounces low fat Swiss cheese, grated

Wash oysters thoroughly.
Shuck and place oysters on deep half of shell removing any remaining particles of shell.
Arrange oysters on baking sheet and set aside.
Combine crab meat with remaining ingredients; mix well.
Top each oyster with 1 teaspoon of mixture and bake in a pre-heated oven at 450 F for 10 minutes or until edges begin to curl.

Pigs and Pearls

1 pt. selected oysters
12 slices bacon
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
2 tbsp. parsley

Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with a toothpick. Place oysters on a rack in a shallow baking pan and bake in hot 450 degree oven for about 10 minutes or until bacon is crisp. Remove toothpicks and serve. Serves 6.