Oyster Newbie

[STEbbq]

So my wife and I have been talking about making oysters for the first time. I have had them in restaurants and they are good. She has never had them.

However, I have never made them myself. I would like to offer a variety of flavors/options to improve the odds of hitting that amazing flavor combo that will get me approval to make it again. At the same time, keeping it simple is good for a newbie.

I found this recipe which seems like a good start.

https://amazingribs.com/tested-recipes/seafood-recipes/oysters-grilled-roasted-garlic-butter-and-romano-recipe/

So what advice would you have for a first-time oyster cook? Key steps in the cooking process? Good types oysters to pick? Best toppings? Things you wish you knew?

[Jfrosty27]

I like them raw but that’s not for everybody. If grilling, keep an eye on them. If overcooked, they’re like rubber stoppers. For the first attempt, follow the recipe. If it says 6 minutes, pull them at 6 on the dot.

[58limited]

Here are a couple of recipes (you get 3-4 free page views):

https://www.texasmonthly.com/food/the-gulf-oyster/

https://www.texasmonthly.com/articles/grilled-oysters-with-vietnamese-style-dipping-sauce/

[holehogg]

Raw with a dash of Tabasco sauce.
Yet to eat cooked oyster.

[Oak Smoke]

+1 never had a cooked one. I want a bit of cocktail sauce with a dollop of horseradish, just enough to make it really kick when you put it in your mouth.

[Alan Brice]

Finely minced onion gives it a nice subtle crunch. Agree w/Tabasco n horseradish n even a bit of sour cream. Start w/3-5 oz rock glass and a shot or two of your fav 100 proof vodka. There you are!

[Murdy]

Here's another simple recipe for grilled oysters:

https://www.simplyrecipes.com/recipes/grilled_oysters/

I have not made this recipe, but I have had great luck with recipes from this website generally.

[STEbbq]

I am also open to raw recipes. Let me know your favorite.

[holehogg]

I absolutely enjoy them as they are in the shell with a bit of cracked pepper and a tiny squeeze of lemon.

[hoovarmin]

We eat oysters 2-3 times a month. I love them raw with a little horseradish and hot sauce. A great beginner way is to just throw them on your grill til they pop open, then toss them in a pot of melted butter with salt and lemon and then chow down. I LOVE to eat them raw with a little pinch of seaweed salad, a dab of crema, and a drop or two of hot sauce. Just make sure that the shells are shut tight when you buy them or else they are dead and no good to eat. Pre-shucked in plastic tubs are fine for recipes like oyster stuffing but not really good to eat raw, imho.

[hoovarmin]

STEbbq Dang, now I can't stop salivating. Just got a babysitter for this evening so me and Leeza can go to our favorite oyster bar.

[Panhead John]

I love oysters anyway possible, raw, fried, smoked, in seafood gumbo etc. Fried oysters are really good. There’s not really a recipe per se, for raw oysters, just the dipping sauce. My favorite cocktail sauce is a common homemade one; with catsup, fresh squeezed lemon juice and prepared horseradish.

[holehogg]

It's my thirtieth wedding anniversary end of month, so if you come across a pearl or two you welcome to send it my way. This goes for hoovarmin too.

[Alan Brice]

Congrats holehogg my nineteenth last tue. Seems like a lifetime 😍

[CandySueQ]

They say it doesn't matter BUT I don't eat oysters in months without an "R" not because you can't get them, because the water is warm and oysters go reproductive and don't really taste as good. My opinion. I got 2 sacks of oysters in the shell in Louisiana in March and ate them til they were gone!

Favorite fried recipe -- nonstick pan 2 T of olive oil and 2 T butter melted. Dry oysters on paper towels. Dredge in Italian seasoned bread crumbs (the fine ones not panko) with a couple of T of flour. Let the coated oysters sit for a bit to rehydrate coating. Heat oil/butter to medium, gently lower oysters to skillet. Turn to other side when golden on the bottom. Really good with lemon juice and this:

Cocktail sauce: Ketchup, prepared horseradish to taste (make it pink if you like!) and a splash of Worchestershire. This is also my favorite for raw oysters!

Open oysters, put a splash of Tabasco sauce, dollop of Cocktail sauce, place on a saltine and eat.

[STEbbq]

Is there anything I should know about buying them? Should I get a particular type or name? I was thinking of just the Fresh Market, shuck em per Meathead’s article, and top them with all kinds of different things. Raw definitely sounds like the way to go.

[Pobeque]

Buy the highest quality you can find - Beau Soleil might be a type you can find at a high end fishmonger, but that's a big maybe. I'm an east coast guy, so I prefer east coast oysters over Gulf or west coast. Are there any restaurants in your area that carry a selection? You can go and get a couple dozen assorted to see what types you like the best. Also, any fishmonger you go to should have the tags on display for any shellfish on sale. You can look at that to see the provenance.

[Pobeque]

TBH not sure if the tag law is something state by state or federal, but they have it here in NY.

[shify]

I prefer raw but if you have never shucked them, you are in for an adventure. Make sure you have an oyster knife, a chainmail glove or a couple of folded kitchen towels to protect your hand and a heck ton of patience. Buy extras because you may be likely to not be able to open them or destroy a few of them trying to open then.

Also - if you do go the shucking route and come across a pea crab - don't be freaked out - its normal. Didn't know this until after I found one in a oyster I shucked at home and freaked out a bit. It was only after researching it later on that I found out it is totally normal (and apparently a delicacy)

Type of oyster is preference and its hard to know what might be available to you. I personally prefer east coast oysters over west coast. If you can get a variety its worth it just to taste the difference but i dont think i've seen more than 1-2 types at a time in my local fish markets.

As far as topping, I'm in the squeeze of lemon and some mignonette sauce (as simple as red wine vinegar, shallots and black pepper) camp.

[STEbbq]

I have cut resistant gloves already. Can you recommend a good oyster knife? Or is this typically something already in a kitchen?

[shify]

STEbbq - no recommendations as I just bought whatever they sold at the fish market. Just know you don’t want got try to open with a paring knife or screwdriver!

[hoovarmin]

If you have a variety available then you are fortunate. They are probably all good and you should try a sampler. I see you live near Chicago so I’m sure you get great seafood flown in every day.

[Donw]

I eat oysters in any form, but raw with a little cocktail or hot sauce and maybe a little horseradish is my favorite way. Luckily I have a friend who owns an oyster farm that supplies local restaurants so they are readily available. However, if it is your wife’s first time I would lean toward a prepared oyster either fried, steamed, or included in a soup or fritter for their first experience.

I love fritters so here is the Fritter recipe from Maryland DNR site by Bernadette Gesser.

• peanut oil for frying
• 2 cups flour
• 1 ½ tablespoons baking powder
• salt and pepper
• ½ tablespoon sugar
• 1 egg
• 1 tablespoon fresh parsley leaves, chopped
• 1 pint oyster (quartered)
• 1 cup oyster juice
• milk

Stir dry ingredients together. Beat eggs and add remaining ingredients (except milk). Stir until thoroughly mixed. Add milk to achieve desired consistency (like thick pancake batter). Preheat the oil to 325-375 degrees. Fry by dropping large spoonfuls in oil. Turn the fritter over when the bottom gets golden brown. Don’t make the oil too hot or the inside of the fritter won’t get done. My dad used to use peanut oil to fry his fritters. If you reserve some of the batter for future use, add a little more baking powder before using.

I’m also a big fan of oyster stew. In fact I just came back from meeting this afternoon where oyster stew was one of the topics after the meeting.

Here is a recipe for oyster stew which I also snagged from the Maryland State site for you.

Total time: 35 minutes

Serves: 6



Ingredients:

☐ 1 pint shucked Maryland oysters in their liquor

☐ ¼ cup white wine or sherry

☐ 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

☐ 1 tsp ground black pepper

☐ 2 cloves garlic, chopped finely

☐ 2 tsp Worcestershire sauce

☐ 6-10 drops of Tabasco Sauce to taste

☐ 1 pint half-and-half

☐ 1 pint heavy cream

☐ Oyster crackers (optional)



Step 1: Combine all of the ingredients except the half-and-half and heavy cream in a medium pot. Use white wine for a subtler flavor, or sherry if you’re feeling bold. Heat over medium flame, stirring occasionally until oysters curl.



Step 2: Add half-and-half and heavy cream and cook, stirring, until just shy of a boil. You’ll have to keep an eye out. You want the stew to get very hot, but don’t want to reach that boil. Serve with oyster crackers or, if you’re feeling fancy, toast points.Total time: 35 minutes