16 lg Oysters, fresh Rock salt Bearnaise Sauce 1 lb Lump crab meat Cream Sauce 1/4 c Dry bread crumbs Paprika Lemon quarters Parsley sprigs Oysters Thomas serves 4 Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. **
How To make Oysters Thomas's Videos
60-Second Video Tips: The Best Way to Shuck an Oyster
Fresh, raw oysters are one of life's greatest pleasures; life's too short to be intimidated by the prospect of shucking them at home. Cook's Illustrated's Dan Souza demonstrates the test kitchen's favorite (and foolproof) shucking technique.
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Citrus Mignonette for Oysters - Chatham Bars Inn How-To Recipe
Chatham Bars Inn Executive Chef, Anthony Cole, cooks up an easy mignonette recipe to complement raw oysters. This delicious recipe can be easily duplicated at home. It’s simple yet delicious. Watch and learn!
How to cook Amourettes (Prairie Oysters)
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After multiple failed attempts at cooking amourettes - a.k.a. Prairie Oysters - a.k.a. lamb balls - I think I finally figured it out. In case it is not painfully obvious, I am not a chef, just an adventurous eater. Saw this on Chopped Canada and had to give it a try... Enjoy!
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Irish Oysters | Niall Sabongi
Niall Sabongi is an expert in Irish oysters from where to buy them, how to store them and how to prep them for our bellies of course!
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How To - shuck oysters
How to shuck oysters, Jamie's Great Britain
How to shuck an oyster with Paul West | Food & Recipes | ABC Australia
If you've never shucked your own oysters, here's a step-by-step guide from ABC presenter and oyster farmer Paul West. A shucking knife and hand protection are a must. Subscribe ✅ and tap the notification bell ???? to be delivered Australian stories every day:
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