1 Large shucked oyster
1 tsp white sauce
1 tsp grated parmesan cheese
creamed spinach
Heat oven to 475...Fill half the shell... with: Creamed Spinach... Place the oyster on the spinach and cover with: 1 teaspoon well-seasoned White Sauce... and a teaspoon grated Parmesan cheese...
Protect the seafood from too high heat. Bake about 10 minutes, or until plump; run under broiler to brown. Serve at once...

Nice, easy recipe! Very nice! Definately give this one a try! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I have always had a problem making this and baked stuffed clams... they just never turn out the way I like them...

Deb makes a killer oyster stew... very easy also...
butter (lots), fresh oysters and liquor, S&P and whole milk... (1%, 2% and blue milk just doesn't do it)...
melt butter in a pan, add oysters to pan over med heat and cook til they are just done...
add desired amount of milk mixed with all the oyster liquor, S&P and heat thru...
serve with chopped chives or curly parsley on top and oyster crackers...
simple, quick, but excellent! and no spices or anythhing else to mask the delicate oyster flavors...
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

note: you can thicken with a roux made with Wondra or flour or arrowroot, but I like it thin... with a nice baguette for sopping!

don't ask me for exact measurements, as Deb always uses the "that's about enough" method for this one...

Hey Wendy, how come the recipe is for only one??? I could eat a dozen, at least! along with a nice white bordeaux... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Hey, Wendy, who eats just one?? The recipe sounds easy and good but I'll make me at least 6!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Do you place them on a bed of salt?
Thanks for sharing!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I LOVE oysters... thanks Wendy. Here's a great dinner party appetizer.

[color:"blue"]Smoked Oyster Spread[/color]

1 can smoked oysters, partially drained - chopped in quarters
1/2 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
1 can black olives - use approx. 1/4 of the can - finely chopped
5 green olives, finely chopped
tabasco to taste
4 oz cream cheese
lime (optional)


Stir all but cream cheese together in a bowl and let sit for 30 minutes.

Take the cream cheese and shape it into a 1/2" log shape. The idea here is to get the right proportion of cream cheese to topping.

Top with the oyster spread. A splash of lime juice is nice if you have a lime sitting around.

Serve with water crackers.