Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a fine-mesh sieve into a measuring cup. From the lively atmosphere (right in the middle of the action on the casino floor!) to the area’s freshest seafood selections, it’s no wonder locals voted our oyster house the Best of Las Vegas “Best Seafood Restaurant” and “Best Shrimp Cocktail”.
Texas Station Casino Oyster Bar
serves 4-6
Ingredients
24 oysters on the half shell
6 slices of bacon, each slice cut into 4 pieces
2 cups of kosher salt, sea salt or rock salt ( might need a little more )
3/4 c. unsalted butter, softened
1/2 c. finely chopped scallions ( spring onions )
1/3 c. green pepper, finely chopped
1/3 c. sweet red pepper, finely chopped
1/3 c. fresh parsley, finely chopped
2 Tbsp fine bread crumbs
2 Tbsp fresh lemon juice
Preheat oven to 450°.
Use a baking dish large enough to hold all of the oysters in a single layer. Pour the salt into the bottom of the baking dish. The salt has to be deep enough so that the oysters are stable when they are placed on top of the salt. Place all oysters on the salt bed.
Cook the bacon in a frying pan, over medium high heat, until it is about 1/2 cooked ~ or even a tad more. But it should not be fully cooked. Drain the bacon on paper towels and set aside.
Little Creek Casino Oyster Bar
In a separate bowl, combine the two types of sweet pepper, butter, scallions, parsley, bread crumbs, lemon juice, and salt and pepper to taste. Spoon equal portions of this butter mixture on top of each oyster. Place a piece of the partially cooked bacon on top of the butter mixture.
Bake in the oven for about 6 minutes, or until the bacon is fully cooked and the oysters are heated. To serve, sprinkle a tiny amount of alaea sea salt on the top of each oyster.
This recipe will work equally well with clams.
Recipe adapted from The Seafood Cookbook by Pierre Franey and Bryan Miller
Oysters Update This Eastern Seaboard Classic
According to legend, the recipe for clams casino was originally developed during the 19th century at Little Casino, an upscale resort for the social elite in Narragansett, Rhode Island. It remains a very popular dish to this day, appearing on almost every menu in Rhode Island. It is also very popular with Italian-Americans, holding a permanent spot on just about every trattoria menu in Little Italy, Manhattan.
In New Orleans, however–home of the infamous Oysters Rockefeller–“oysters” are substituted for clams.
If you love raw oysters, you’ll also love this rich and flavorful “Grilled Oysters Casino” recipe; and if oysters have never been your thing, then “Grilled Oysters Casino” is a gateway recipe that will turn you into a fan.
Grilled Oysters Casino is easy to prepare, and according to our resident culinary expert, Betsy Haines, it’s always a big hit! It takes about 15 minutes of prep time and about 15 minutes of cooking time (no more than 10 minutes for the oysters). Have your fishmonger do the “shucking” or see our previously run blog and learn “How to Shuck an Oyster.”
Ingredients
- 24 shucked oysters, on the half shell
- 4 thick slices of smoky bacon
- 2 tablespoons unsalted butter
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- Salt and freshly ground pepper
- 1 tablespoon chopped flat-leaf parsley
- Lemon wedges, for serving
- Hot sauce to taste (optional)
- 1 tablespoon Worcestershire sauce
Step 1
Arrange the oysters on a large baking sheet and refrigerate. In a medium skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels and cut crosswise into 1-inch lengths.
Step 2
Melt the butter in a saucepan. Add the bell peppers and onion; cook over moderately high heat, stirring often, until softened, 5 minutes. Season with salt and pepper, Worcestershire sauce, hot sauce (optional) and stir in the parsley. Let cool slightly, spoon over the oysters and top with the bacon.
Step 3
Light a grill or preheat the oven to 500 degrees. Using tongs, transfer the oysters to the grate and grill over a moderately low fire for 7 to 10 minutes, or until just cooked through. Alternatively, roast the oysters on the baking sheet in the oven. Transfer to a platter and serve at once with lemon wedges.
Notes
This recipe can be made through Step 2 and chilled for 5 hours.
The briny oysters and smoky bacon are enhanced by a sparkling wine or a crisp acidic white wine.
See our previously run blog and learn “How to Shuck an Oyster.”
Tags: Oysters
Toi Renee Patterson
Toi Renee Patterson is the Marketing and Advertising Coordinator for Kitchen & Bath Creations in Columbia, Maryland. Toi is ecstatic with her new role at KBC because of the value the company places on its employees and their shared interest in design esthetics. She loves all things related to home design, and functional kitchens in particular. For the past 30 years, Toi has been providing businesses with marketing and administrative support and has enjoyed being involved in many successes. An HGTV fanatic and “wanna-be-designer,” she now has the best of both worlds. With the help of the KBC Team (experienced professional designers), Toi will be sharing ideas that can easily be incorporated into your own home, from clever storage solutions, to “must-have” kitchen accessories, to incredibly tasty and easy-to-make recipes, and more.
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