You can certainly eat them raw but the best recipe I ever tried for oysters is grilling them. Melt some butter with garlic to taste. Once you open the oyster, put the butter & garlic over them with fresh parmessian cheese and grill for about 3 to 4 minutes. Sop the liquer and oyster with a really good bread and I promise, you will love them.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately.
Yes...you can cook them too...try Oysters Kilpatrick...grilled, with bacon...a bit of tabasco and worcestershire sauce...big wedge of lemon..and some parsley.
Be careful opening them...use a thick cloth...or an oven glove to hold it. You probably won't have an oyster knife, so something short bladed that isn't too bendy. .hold the oyster flat side up
so the juice doesn't run out, insert the knife into the side of the shell..and with a slight twisting to coax the shell apart and sliding motion move around gently with the knife turning the oyster as you go ENJOY !!!
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
Here are a couple of recipes for you, if you like oysters now...
"Oysters Rockefeller" - 6 servings
2 tbsp. butter or margarine
3 green onions (scallions); finely chopped
1/4 cup finely chopped celery
1 cup chopped spinach
1/4 chopped parsley
1/4 tsp. salt
Generous dash hot pepper sauce
1/4 cup dried bread crumbs
Rock salt
24 small oysters on the half shell
Grated Parmesan cheese
2 slices bacon; partially cooked and diced
Lemon halves
Parsley sprigs
1) In 1-quart saucepan over medium heat, in hot butter, cook green onions and celery until tender. Stir in spinach, parsley, salt and hot pepper sauce; cook until spinach is heated through, stirring occasionally. Add bread crumbs; toss to combine.
2) Place enough rock salt in bottom of large shallow baking pan to keep oysters in shell from tipping over. Place oysters in shell in baking pan; spoon spinach mixture over oysters. Sprinkle with cheese and bacon.
3) Bake at 425* - 10 minutes or until edges of oysters are curled. Serve with lemon and garnish with parsley.
"Fried Oysters" - 4 servings
1 1/2 cups finely crushed saltines
2 eggs
2 tbsp. milk
1/2 tsp. celery salt
1/8 tsp. pepper
1 quart shucked oysters; drained and patted dry
Salad oil
Lemon wedges
1) On waxed paper, place cracker crumbs. In pie plate with fork, beat together eggs, milk, celery salt and pepper. Using tongs, dip oysters, one at a time, into egg mixture; coat with crumbs. Let stand on waxed paper 10 minutes.
2) In 10" skillet over medium heat, in 1/2" hot oil, fry oysters, a few at a time, 5-7 minutes until lightly browned, turning once. Lift oysters onto warm platter; keep warm until all oysters are cooked. Serve with lemon wedges.
please don't cook them, just open them, 2 drops of tabasco, 2 drops lemon juice & some shallot vinegar on each oyster, but if you must then tempura oysters is nice, with soy & mirin,
What them cooked? BEST WAY - scrub them clean with cold water and a brush. Heat up the BBQ - lay them on the grill. When they pop open they are done. You can put melted butter with garlic......or top em with salsa............Delicious!
Comments
You can eat them raw
You can bread them and deep fry .
You can make oysters Rockafeller
Bake them with bacon onions peppers and cheese
Or make Oyster stew.Yummie.
Cooked oysters
You can certainly eat them raw but the best recipe I ever tried for oysters is grilling them. Melt some butter with garlic to taste. Once you open the oyster, put the butter & garlic over them with fresh parmessian cheese and grill for about 3 to 4 minutes. Sop the liquer and oyster with a really good bread and I promise, you will love them.
OYSTER SOUP
3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed
This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately.
Yes...you can cook them too...try Oysters Kilpatrick...grilled, with bacon...a bit of tabasco and worcestershire sauce...big wedge of lemon..and some parsley.
Be careful opening them...use a thick cloth...or an oven glove to hold it. You probably won't have an oyster knife, so something short bladed that isn't too bendy. .hold the oyster flat side up
so the juice doesn't run out, insert the knife into the side of the shell..and with a slight twisting to coax the shell apart and sliding motion move around gently with the knife turning the oyster as you go ENJOY !!!
Baked Italian Oysters:
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
Yield: 8 servings (serving size: 3 oysters)
I did a Google search - shucking oysters
This site has step-by-step procedure (with pictures):
http://www.ehow.com/
Here are a couple of recipes for you, if you like oysters now...
"Oysters Rockefeller" - 6 servings
2 tbsp. butter or margarine
3 green onions (scallions); finely chopped
1/4 cup finely chopped celery
1 cup chopped spinach
1/4 chopped parsley
1/4 tsp. salt
Generous dash hot pepper sauce
1/4 cup dried bread crumbs
Rock salt
24 small oysters on the half shell
Grated Parmesan cheese
2 slices bacon; partially cooked and diced
Lemon halves
Parsley sprigs
1) In 1-quart saucepan over medium heat, in hot butter, cook green onions and celery until tender. Stir in spinach, parsley, salt and hot pepper sauce; cook until spinach is heated through, stirring occasionally. Add bread crumbs; toss to combine.
2) Place enough rock salt in bottom of large shallow baking pan to keep oysters in shell from tipping over. Place oysters in shell in baking pan; spoon spinach mixture over oysters. Sprinkle with cheese and bacon.
3) Bake at 425* - 10 minutes or until edges of oysters are curled. Serve with lemon and garnish with parsley.
"Fried Oysters" - 4 servings
1 1/2 cups finely crushed saltines
2 eggs
2 tbsp. milk
1/2 tsp. celery salt
1/8 tsp. pepper
1 quart shucked oysters; drained and patted dry
Salad oil
Lemon wedges
1) On waxed paper, place cracker crumbs. In pie plate with fork, beat together eggs, milk, celery salt and pepper. Using tongs, dip oysters, one at a time, into egg mixture; coat with crumbs. Let stand on waxed paper 10 minutes.
2) In 10" skillet over medium heat, in 1/2" hot oil, fry oysters, a few at a time, 5-7 minutes until lightly browned, turning once. Lift oysters onto warm platter; keep warm until all oysters are cooked. Serve with lemon wedges.
please don't cook them, just open them, 2 drops of tabasco, 2 drops lemon juice & some shallot vinegar on each oyster, but if you must then tempura oysters is nice, with soy & mirin,
What them cooked? BEST WAY - scrub them clean with cold water and a brush. Heat up the BBQ - lay them on the grill. When they pop open they are done. You can put melted butter with garlic......or top em with salsa............Delicious!
I personally love them raw but, it's not always so safe anymore.
many ways to cook though. Try this link.