Oyster Recipe Index, How To Shuck Oysters, How To Slurp Oysters, Whats Cooking America (2024)

FAQs

How to prepare oysters for shucking? ›

Step 1: Rinse the oysters in cold water, picking off any barnacles, dirt, sand, or other flotsam. Step 2: Prepare an ice cold, saltwater bath. You'll want a ¼ cup of salt per 4 cups of water. Step 3: Plunge the oysters into the saltwater bath and refrigerate them for 1 hour.

All you need is a pot with a steamer basket. Place the shucked oysters in the basket, set over boiling water, and cover to steam for 4-5 minutes until they are firm and opaque. Once cooked, season with lemon juice, garlic butter, herbs, or other flavors.

Lightly grease the steamer pan with a little pan release spray and, once hot, add the oysters (again, not overcrowding the pan), and steam for 2-3 minutes until soft and tender. The trick with steaming shucked oysters is that they can over cook quickly, so keep a close eye on them.

It's vital to clean your oysters well before shucking. Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.

You'll want to serve oysters as soon after shucking them as possible. You can keep them cold by setting them on a tray of crushed ice. Serve them plain or with a simple squirt of lemon juice. Many people like Tabasco or co*cktail sauce.

Look For The Edges To Curl

There's a little trick to knowing when your oysters are done cooking. Take a look at the edges of the oyster. Once they start curling up, it's a sign that they've had enough heat. Don't cook them for too much longer than that and you should be good to go.

Shucked oysters will have a good-through date. If they go past this date, you'll want to discard them. Shucked oysters typically have a 10-14 day refrigerated shelf life upon receipt.

Oysters are low-calorie and high in micronutrients, making them a healthy food for many people. Many of the specific health benefits of oysters are tied to their abundant array of micronutrients. The impressive amount of vitamin B12 makes them a natural choice for keeping your brain healthy.

Freezing & Thawing Them

Simply place your oysters in the freezer for a few hours until they are thoroughly frozen. Then, take them out and let them thaw in the fridge. The difference in temperature will cause the shells to open slightly, making them easy to eat. Once they're open, they're ready to eat!

Arrange the oysters on a plate, cupped side down, and microwave them for less than a minute. They should pop open and be ready to serve — preferably on a plate with ice, as if you spent hours adeptly shucking each.

What are the most difficult oysters to shuck? ›

Mobley, a state environmental health specialist, says the most difficult oysters to shuck are the intertidal oysters, also called “clusters” or “coon oysters” by natives. These long, narrow oysters have a brittle shell and sharp lip. Oysters come in two sizes — “select” or large, and standard.

Have the Right Gear. To open—or shuck—an oyster, all you need is an oyster knife and something (usually a towel or glove) to protect your hand. I've seen a lot of people shuck oysters using the wrong tools: butter knives, steak knives, screwdrivers, and even a letter opener. Don't be tempted.

Unless you are going to eat your oysters straight away, it's better to buy them unopened. Given the proper care, oysters will live for 5-7 days after being harvested. You can keep live oysters in the fridge. To ensure maximum quality, put them under a wet cloth.

You'll definitely need an oyster knife, a special dull-pointed, thick-bladed knife that is used to pry the back hinge open and separate the body from the shell.