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updated 2/7/2005 4:42:39 PM ET 2005-02-07T21:42:39

Oysters are perhaps the ultimate aphrodisiac to romance your lover. But just how would you prepare these seafood morsels to help you and your lover get in the mood? Oyster Bar executive chef Sandy Ingber shares recipes for a romantic meal to share with your significant other this Valentine's Day.

Broiled Bluepoint Oysters With Anchovy Butter
2 tbsp. sweet butter, softened
4 filets of Spanish anchovies, drained
1 tbsp. Sauvignon blanc
1 shallots, peeled and cut in half
1 tbsp. coarsely chopped curly parsley

Transfer anchovies, shallots, parsley and wine to a cutting board and chop until finely minced.

Mix butter in Hobart® mixing bowl with paddle attachment on medium speed for 5 minutes or until soft. This step can be done by hand if the butter is softened enough.

Scrape sides and bottom of bowl and add minced mixture.

Mix on medium speed for an additional 3 minutes, scraping bottom and sides of bowl again.  Mix one last time until completely incorporated (about 1 more minute).

Spoon butter along the edge of a sheet of wax paper and roll paper over butter so that it forms a 2-inch diameter log.

Twist ends of paper so that butter is totally covered by wax paper.

Repeat this process as needed.

Label, date and store in freezer until needed.

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To prepare the oysters
Preheat oven to 475 degrees or heat broiler. Open 6 Bluepoint Oysters, running oyster knife under the oyster to disconnect it from the shell. Top each oyster with a 1/4-inch slice of anchovy butter.

Place the oysters under the broiler or in a very hot oven until the butter melts and the oysters begin to curl around the edges, about 3 to 4 minutes. Sprinkle with chopped parsley, and serve immediately.

Japanese Breaded Long Island Bluepoint Oyster Over Asian Greens With Wasabi Mayonnaise
Yield: 4 appetizers

4 Long Island Bluepoint Oysters, shucked and removed from their shells
1/2 cup all purpose flour
2 eggs, beaten
1 cup Panko (Japanese bread crumbs)
1 tsp. white sesame seeds
1 tsp. black sesame seeds
1 tsp. old bay seasoning
2 cups asian greens
1/2 tsp. wasabi paste
2 tbsp. Hellmann’s mayonnaise
1 tbsp. rice wine vinegar
2 tbsp. peanut oil
1/4 tsp. ground ginger
1/4 tsp. minced garlic
1/4 tsp. sesame oil
Salt and white pepper to taste
Canola oil to fry

Slightly dry oysters on a paper towel. Dredge oysters in flour, shaking off excess. Roll them in the egg. Mix the Panko, sesame seeds and old bay together. Transfer the oysters, one at a time, into the Panko mixture and place on a plate.

Heat the oil in a deep pan to 375 degrees.

While the oil is heating, mix the wasabi paste and mayonnaise together. Also, whisk the vinegar, ginger, garlic and sesame oil together. Slowly add the peanut oil. Season the vinaigrette with salt and pepper to taste.

Mix the Asian greens with a small amount of the vinaigrette, just enough to moisten the greens. Place them in the center of 4 small plates.

Once the oil is hot, fry the oysters about 1 to 2 minutes or until brown. Transfer them, to a paper towel to drain off any excess oil and then place them on top of the salad. Serve immediately.

Oyster Stew
Yield: 1 portion

2 cups Half and Half
1/4 cup clam broth or juice
1 tablespoon sweet butter
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/4 teaspoon celery salt
1 teaspoon sweet Hungarian paprika
6 extra select shucked oyster with juice
1 package oyster crackers

In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce.

Once butter melts, add the oysters and cook for 30 seconds, stirring constantly.

Add half and half and cook for a few minutes until the cream is boiling hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10-5/8-inch plate.

Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim.

Garnish with a dash of paprika.

Serve with 1 package of oyster crackers.

Oysters Rockefeller
12 Bluepoint Oysters
1/2 pound frozen chopped spinach, defrosted
1/2 cup heavy cream
1/4 tsp. salt
1/8 tsp. ground white pepper
Pinch ground nutmeg

To prepare oysters
Preheat oven to 475 degrees or heat broiler.
Open 12 Bluepoint Oysters and place on a baking platter.
Remove oysters from the shells and reserve.
Fill each shell with about 1 tbsp. of creamed spinach (see below).
Place one oyster on top of spinach and place oysters on baking platter.
Bake 2 to 3 minutes or until oysters begin to slightly cook.
Remove tray from oven and top each oyster with Hollandaise sauce, mornay sauce or parmesan cheese.
Brown lightly and serve

To prepare creamed spinach
Place defrosted spinach in colander. Place in vegetable steamer and cook for 4 minutes. Squeeze out all excess water from spinach. Place cooked spinach on a cutting board and chop until fine but not pureed.

Transfer any prepared chopped spinach that is not going to be used immediately to clear plastic container and refrigerate.  Do not hold cooked and chopped spinach for longer than one day.

Transfer chopped spinach to a double boiler and add cream, salt, white pepper and nutmeg.

Heat spinach to 140°.

Note: Holding spinach at too high of a temperature will cause it to discolor; creamed spinach should be prepared no more than 2 hours in advance. Spinach may be prepped in bulk to the cooked and chopped stage, and then refrigerated. To make creamed spinach, add rest of ingredients and heat as needed. Cooked and chopped spinach has a 1-day shelf life.

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