Baked Oysters Casino Recipe | Shaw's Oyster Fest Chicago 2012

October 8, 2012 (CHICAGO)

    Casino Compound Butter
  • 1 stick Unsalted Butter
  • 2 cloves Garlic, Minced
  • 1/4 C Shallots, Chopped
  • 1/4 C Red Bell Pepper, Chopped
  • 1/4 C Celery, Chopped
  • 2 sprigs Fresh Oregano Leaves
  • 2 sprigs Fresh Thyme Leaves
  • 2 tsp Lemon Zest
  • 2 tsp Lemon Juice
  • 1/4 tsp Red Chili Flake
  • To taste Fresh Ground Black Pepper & Kosher Salt
  • 4 strips Bacon
  • 1 Doz Large Oysters on the Half-shell
  • To Garnish: Flat-Leaf Parsley, Finely Chopped

Roast 4 Strips bacon at 425º for about 10 minutes. It will not be cooked thoroughly but will have additional baking time on the assembled Oysters. Set aside

Meanwhile, begin creating your compound butter in a food processor--All ingredients other than Oysters and Bacon!

Process until all ingredients well combined, but not too smooth-you will want the vegetables to retain a little texture

Season Butter mixture with Salt & Pepper, to taste.

Place half-shell Oysters in a baking pan, season with a little Salt and Pepper. We use Rock Salt underneath the Oysters to help retain heat & keep the Oysters upright.

Top each oyster with Compound Butter until well covered, about 1 Tablespoon

Add a piece (About 1/3 slice) of the par-cooked Bacon to each Oyster

Place in hot oven until Bacon is browned and Oysters are bubbling, about 10-11 minutes

Garnish with Parsley and Serve--Enjoy!

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