Wild Rice and Oyster Dish
Recipe from Holly Clegg’s Gulf Coast Favorites cookbook
This dish will steal the show! Crispy oysters top this deliciously creamy wild rice, creating just the right blend of flavors.
Makes 8-10 servings
- 2 tablespoons olive oil
- 1/2cup chopped onion
- 1/2pound sliced mushrooms (I prefer portabella mushrooms)
- 3tablespoons all-purpose flour
- 11/4 cups skim milk
- 3 tablespoons sherry (optional)
- Salt and pepper to taste
- 6 cups cooked wild rice
- 1 pint small oysters, well drained
- 2 tablespoons butter, melted
- 1/2 cup plain breadcrumbs
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion stems
- Preheat broiler. Coat a 3-quart baking dish with nonstick cooking spray
- In a large nonstick skillet, heat oil and sauté onions and mushrooms until tender, about 5 minutes. Add flour and stir for 1 minute. Gradually stir in milk, cooking until mixture comes to a boil and thickens. Add sherry and season to taste.
- Remove from heat and combine with wild rice in prepared baking dish, mixing well.
- Roll oysters in butter, and coat with breadcrumbs. Arrange on top of rice.
- Place baking dish under broiler on middle rack and broil for 10 minutes, or until oyster edges begin to curl and are browned and crispy.
- Sprinkle with parsley and green onions. Serve immediately.
Nutritional information per serving: Calories 229, Calories from fat 26%, Fat 7 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 202 mg, Carbohydrate 32 g, Dietary Fiber 3 sugars 3 g, Protein 11 g, Diabetic Exchanges: 2 starch, 1 very lean meat, 1 fat
Terrific Tip: The rice may be made ahead of time, but the oyster topping needs to be assembled fresh when serving.
By The Spruce Eats
- Prep: 20 mins
- Cook: 12 mins
- Total: 32 mins
- Servings: 4 servings
- Yield: 12 oysters
- 2 cups rock salt or uncooked rice, for lining the pan
- 1 dozen fresh oysters, in the shell
- 1 stick (8 tablespoons) salted butter, softened, divided
- 3/4 cup panko breadcrumbs
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- Sweet paprika, optional
- Chopped fresh parsley, garnish
- 2 to 3 wedges lemon, for serving
- Gather the ingredients.
- Preheat the oven to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
- Scrub the oyster shells with a stiff brush.
- Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters with their liquid in the prepared baking pan.
- In a skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned.
- In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon juice, and the lemon zest.
- Top each oyster with a scant teaspoon of the butter-and-chives mixture and then sprinkle each one with the buttered panko crumbs.
- If desired, finish with a light sprinkling of paprika.
- Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.
- Sprinkle with fresh chopped parsley and serve with lemon wedges.
Lobster Crushed Oysters
Chef Omar Torres, Head Chef at H20 Grill and Bonsai Sushi Bar inside the Hilton Pensacola Beach
East Coast Oysters, Lobster tail, braised pork belly, topped with buttery bread crumbs, lemon zest, lemon juice, cayenne, sea salt, smoked Vidalia onion jam and micro cilantro.
This unique dish brings the delicacy flavor of oysters to another level as it joins the tenderness of perfectly cooked lobster tail and a buttery braised pork belly. Each oyster is has a beautifully crusted with citrus scented bread crumbs coated in butter, lemon juice and spiced with cayenne pepper. To top them we add a sweet smoked Vidalia onion jam and micro cilantro for an explosion of flavor that will leave your palate with memories of a great experience and wishing you to come back for more.
- 3 each Wianno Oyster
- 1 oz. lobster tail
- 1/2 oz. pork belly
- 1 oz. tarragon butter
- 1 oz. smoked vidallia onion jam
- 2 oz. panko
- 1 oz. unsalted butter
- Lemon zest
- Smoked hot paprika
- 3 drizzle fresh squeezed lemon juice
- 3 each micro cilantro
- Toast panko with unsalted butter, paprika and lemon zest until golden brown.
- Chuck oysters, and divide and add lobster, pork belly, apnea and tarragon butter
- Bake for 8 minutes at 350F
- Drizzle lemon juice and add smoked vidallia onion jam to each oyster
- Finish with sea salt and micro cilantro
Note: Oysters need to be cooked alive or consumed alive. They cannot be eaten safely when they are dead. You can tell whether an oyster is alive or not because a live oyster is able to close its shell. Therefore, do make sure you keep this in mind so that you consume oysters safely.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.