How to cook oysters

Content

Steps
Method 1 of 4: Steamed Oysters
Method 2 of 4: Grilled Oysters
Method 3 of 4: Fried Oysters
Method 4 of 4: Traditional Fried Oysters
Warnings
What do you need

In the early 19th century, oysters were widespread among the working class. As the demand for oysters grew, their supplies began to dry up, and the prices of these shellfish rose. Today, oysters are considered a high quality food. Most varieties of oysters can be eaten, and many can be eaten raw or in half shells. In general, smaller oysters are best served raw, while larger varieties such as Pacific oysters are best cooked. Oysters can be steamed, grilled, etc. Fried oysters are especially popular in the southern regions of the United States. In this article, you will find the most common cooking methods for oysters.

Steps

Method 1 of 4: Steamed Oysters

1 Prepare the oysters for cooking. Clean the outside of the sink with a brush under cold running water. Throw away any open or cracked shells, as this is a sign of a dead or dangerous oyster.
- Do not wash oysters long before eating. Washing your oysters a few hours before cooking can kill them. Chemicals such as chlorine and other poisons can dramatically change the taste of oysters.
2 Prepare the steam liquid. Pour about 5 cm of water into a saucepan. Add half a glass of beer or a glass of wine for a light taste and aroma. Place a steaming rack or colander in the pot. Place the oysters on a stand or colander. Bring the liquid to a boil and then cover the saucepan.
3 Steam the oysters for about 5 minutes. Turn the heat on medium-high and let the oysters sit for 5-10 minutes (5 for medium, 10 for well-cooked). At this point, most of the oysters should already be opening. Throw away any unopened copies.
4 You can also steam the oysters using a grill dish. Place the oysters evenly in a roasting pan and add a small amount of water. Turn the heat to medium, cover the grill and cook for 5-10 minutes.
- The oysters are ready when the shells are open. Throw away any unopened shells.

Method 2 of 4: Grilled Oysters

1 Prepare the oysters for cooking. Clean the outside of the sink with a brush under cold running water. Throw away any open or cracked shells.Leave the oysters under water for a while, then remove and let the water drain.
2 Prepare your grill. You can use both a gas grill and charcoal. Place the flat side of the oysters on the grill.
3 Decide if you will cook the oysters whole or in half of the shell. It depends on how you want to eat them: adding seasonings beforehand or just before consumption. If you want to add seasoning in advance, you will have to open the shells. If you prefer to add seasonings before use or not add them at all, cook them whole.
- How are oysters opened? Wrap the top of the oyster in a towel or wear heavy gloves for protection. Insert the oyster knife into the notch at the back of the oyster. Turn the oyster knife, making a wrist motion as if you were turning the ignition key in a car. Run the knife along the shell of the shell to the top of the clam and turn the knife to open the shell. Remove the top of the shell and loosen the leg of the oyster with a knife.
4 Prepare oyster seasoning in half of the shell (optional). Oysters are delicious raw or cooked in brine, but seasoning can enhance the flavor. Choose the seasoning to your liking. For inspiration, try the following:
- Garlic butter
- Butter with soy sauce
- Butter, shallots, fresh parsley, cheese (pecorino), cayenne pepper, paprika
- Barbecue sauce
5 Prepare oysters. Close the grill lid for 5-6 minutes. Open the lid and check the oysters. The finished shellfish will differ depending on how you cook them:
- Whole oysters should open up. At first, you will only notice a small gap. Inside, you should see oyster juice boiling. Throw away any oysters that haven't opened within 5-10 minutes of cooking.
- Half-shell oysters should be checked before and after opening to make sure they can be eaten. If the oyster is opened before you tried to do it, or if it doesn't offer any resistance when opening it, discard it. The oysters in the shell half will shrink slightly and the liquid will boil and aid in cooking for 5-10 minutes.
6 Remove the finished oysters very carefully to preserve the juice. Serve with melted butter, lemon, or as is.

Method 3 of 4: Fried Oysters

1 Prepare your deep fryer. Preheat it to 190 ° C.
2 Open the oysters. Wrap a towel around the top of the oyster and gently slide the oyster knife into the notch at the back of the oyster. Turn the oyster knife to widen the hole. Run the knife along the shell of the shell to the top of the clam, and turn the knife to open the shell. Insert a knife under the oyster and cut the leg off the shell.
3 Cover the frying oysters. Combine flour, salt and black pepper. Whisk 2 eggs lightly together in a separate bowl. Drain off 350 grams of peeled oysters and dip them in the egg mixture. Then roll in dry mixture. Cover the oysters with an even, thick layer and remove excess flour.
4 Sear the oysters. Place 5-6 oysters in a deep fryer at a time. Cook for 2 minutes, until golden brown.
5 Serve hot. Bon Appetit!

Method 4 of 4: Traditional Fried Oysters

1 Wash the oysters thoroughly. Wear gloves to prevent the rough sink from scratching your hands as you clean them. Wash your oysters in a location where dirty water will not do any harm.
- Again, wash the oysters just before cooking. Washing them beforehand can kill them and make them inedible.
- Oysters are often washed before being sold, but it doesn't hurt to do it again. Caution comes first.
2 Light a fire to the size of a piece of sheet metal. To cook oysters the traditional way, you need a good fire and a large piece of sheet metal.If you don't have one, you can use a piece of metal grate (make sure the oysters don't fall through the holes).
- Place four cinder blocks around the edges of the fire. They should be positioned so that they can fit a piece of sheet metal above the fire.
- Once the fire begins to diminish, place a piece of sheet metal on top of the cinder blocks and wait for it to heat up (remember to wash it first). If you drip water onto the metal surface and it sizzles, you can start cooking.
3 Place the oysters on a metal sheet in one layer. Make sure you have enough oysters. Expect about 6 to 16 oysters per person.
4 Cover the oysters with a wet burlap sack or wet beach towel and wait until the oysters are cooked. A burlap bag is better for this than a towel, but you can use the latter as well.
- One batch of oysters will take 8-10 minutes to finish. If you prefer less cooked oysters, broil them for 8 minutes. And if you want the clams to turn out well fried, hold them under a burlap bag for a couple of minutes.
- Throw away the oysters that haven't opened at all in 10 minutes.
5 While you wait for your piece of sheet metal to heat up again, share your first batch of oysters with your friends. The metal will take a few minutes to heat up well. Repeat the procedure as soon as the piece of sheet metal is hot.

Warnings

Oysters, especially those from warmer waters like the Gulf of Mexico, can harbor the bacteria Vibrio vulnificus. These bacteria can cause discomfort and can be life-threatening for people at high risk, such as those with a weakened immune system. To reduce the risk of infection, eat carefully cooked oysters. Roast or simmer the oysters for at least 3 minutes and bake for at least 10 minutes. If you consume raw oysters, do not eat those grown in the summer months, as the water in which they grew has a high chance of contamination with bacteria.
Be careful when cooking in hot oil. Use a long spoon or tongs and stand away from the fryer while placing the oysters in the oil to avoid splashing. Close the fryer lid if oil splashes and reduce heat to avoid possible burns.