Recipe: Oysters Cadiz-Style (Ostiones a La Caditana), Oysters with Chile-Ginger Salsa, Oysters Rockefeller for JoAnn

Oysters Cadiz-Style (Ostiones a La Caditana)
Servings: 4

24 fresh oysters in the shell, opened
1 clove garlic, finely chopped
2 teaspoons finely chopped parsley
freshly ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons dried breadcrumbs
3 tablespoons olive oil
lemon wedges, to serve

Preheat the oven to 220 C/425F/gas mark 7, or heat the grill to moderately hot. Place the opened oysters in their shells on a baking sheet. Combine the garlic, parsley, a good grinding of black pepper, cayenne pepper, breadcrumbs and 1 tablespoon of the oil in a bowl. Sprinkle evenly over each oyster. Drizzle with the remaining oil. Cook on the top shelf of the oven, or under the grill, for about 6-8 minutes until the breadcrumbs are golden brown. Serve on individual plates with lemon wedges.

Oysters with Chile-Ginger Salsa
24 Oysters in the shell (preferably bluepoint oysters)

1 small fresh Anaheim (mild) chile, seeded, deribbed, and finely minced
1 small red onion finely minced
4 green onions finely minced
1 medium red bell pepper, seeded, deribbed, and finely minced
1 medium yellow bell pepper, seeded, deribbed, and finely minced
1 tablespoon finely minced pickled ginger (gari)
1 tablespoon minced cilantro
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups rock salt

Wash the oysters under cold running water. Using an oyster knife, open each oyster, sliding knife along upper and under sides of meat to sever muscles. Discard top shells and refrigerate oysters until ready to serve. In medium size bowl, combine chile, red onion, green onion, red and yellow bell peppers, and cilantro. Add lemon juice, salt, and pepper and stir well. Line Individual serving dishes with rock salt. This will stabilize the oysters. Place 6 oysters on each plate and serve.

Oysters Rockefeller
Submitted by: Barrett
Makes 24 oysters

24 unopened, fresh, live medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
2 slices bacon
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons light olive oil
1 teaspoon anise-flavered liqueur
4 cups kosher salt

Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.