Seafood > Shellfish > Oysters > Canned Oysters

Canned Oysters with Creamy Garlic Sauce Recipe

Ingredients with Measurements:
- 2 cans of oysters (8 oz each)
- 1/4 cup unsalted butter
- 3 cloves of garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley

Special equipment needed:
- Can opener
- Large skillet
- Whisk

Step-by-step instructions:
1. Open the cans of oysters and drain the liquid. Set aside.
2. In a large skillet over medium heat, melt the butter.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and whisk until well combined.
5. Add the grated Parmesan cheese and whisk until melted and smooth.
6. Season with salt and pepper to taste.
7. Add the drained oysters to the skillet and stir gently to coat them with the sauce.
8. Cook for 2-3 minutes until the oysters are heated through and the sauce has thickened.
9. Sprinkle chopped parsley on top and serve immediately.


Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 290
Fat: 24g
Carbohydrates: 5g
Protein: 13g

Substitutions for ingredients:
- You can use canned clams instead of oysters.
- You can use half-and-half instead of heavy cream.
- You can use Romano cheese instead of Parmesan cheese.

Variations:
- Add chopped bacon to the skillet for a smoky flavor.
- Add chopped spinach to the skillet for a pop of color and nutrition.
- Add a splash of white wine to the skillet for a tangy flavor.

Tips and tricks:
- Don't overcook the oysters, or they will become tough and rubbery.
- Use unsalted butter to control the amount of salt in the dish.
- Use fresh garlic for the best flavor.
- Use a whisk to prevent lumps in the sauce.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a skillet over medium heat until heated through.

Presentation ideas:
Serve the oysters and sauce in individual bowls or on a platter.

Garnishes:
Sprinkle chopped parsley or chives on top for a pop of color.

Pairings:
Serve with crusty bread or crackers for dipping.

Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.

Troubleshooting advice:
- If the sauce is too thick, add more cream or a splash of milk.
- If the sauce is too thin, simmer it for a few more minutes to thicken.

Food safety advice:
- Make sure the oysters are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Canned oysters have been a popular seafood product since the early 20th century.

Flavor profiles:
Creamy, garlicky, savory, and briny.

Serving suggestions:
Serve as an appetizer or main course.

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Taste: Creamy, Garlicky, Savory, Briny